My Favorite Scones

I’m very picky about scones. I will go so far as to say that I don’t like most scones. But there is one recipe that I completely adore, and I make it as often as possible. Which is to say, every time it crosses my mind. Which is… not that often. Once or twice a month.

I like the perfect amount of salt in these. I like the buttermilk component. And I especially like the shape – messily plopped scones are, in my opinion, ugly and lazy. These, however, are dainty and pretty.

The scones in the surrounding images are made with cardamom, vanilla, raisins and currants. My favorite version is with orange zest, cinnamon, and dried cranberries (or cherries). The possibilities, however, are endless. Any kind of dried fruit works. Fresh fruit would work too. Any kind of spice works. Any kind of flavoring works.

And while I like ’em sweet, they could also be made savory, by mixing in herbs and cheese.

Pick your poison.

The Best Scones That Have Ever Been Made By Me

{Recipe originally from a children’s cookbook… I forget which}

Makes eight

You will need:

1 3/4 c. flour
3 tbsp sugar, plus more for dusting
1 tbsp baking powder
1/2 tsp salt
1/2 c. buttermilk
1 egg
1-2 tsp vanilla

Additions (in whichever combination looks tasty):

1/2 c. raisins, currants, cherries, cranberries, or other dried fruit
1/3 c. crystallized ginger
Zest of 1/2 orange
1 tsp cinnamon or cardamom
1/2 c. roughly chopped, lightly toasted nuts
1 tsp almond extract


Preheat oven to 425 F.

In a large bowl, mix flour, sugar, baking powder, and salt.

Melt butter in a small bowl, and add any flavorings and/or spices. Mix into bowl of dry ingredients. Add buttermilk and egg, and mix well. Add dried fruit or other extras, and mix to combine.

Turn out onto a lightly floured surface and knead for thirty seconds. Transfer to a baking stone or sheet pan covered with parchment paper, and press out into a roughly 9-inch circle. Using a pizza cutter, cut four lines (to make eight slices). Dust top with sugar.

Bake for around 15 minutes until lightly golden. Remove from oven, and allow to cool. Best when warm; keeps for two to three days when well-wrapped.

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