After much trial and error, I've come up with this basic scone recipe which rivals the scones at Tea & Sympathy in NYC.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

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  • Sift the flour, cream of tartar, baking soda and salt into a bowl.

  • Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and enough milk to mix to a soft dough.

  • Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness. Cut into 2-inch rounds and place on the prepared baking sheet. Brush with milk to glaze.

  • Bake at 425 degrees F (220 degrees C) for 10 minutes then cool on a wire rack. Serve with butter or clotted cream and jam.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

124.3 calories; 2.6 g protein; 18.8 g carbohydrates; 1 mg cholesterol; 102 mg sodium. Full Nutrition

Reviews (231)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/27/2004
I don't know how the other guys handle the dough in this recipes, but I choose it anyway, despite the bad reviews because of the low fat content. Couple of tips for this recipes: 1)Do not "overub-in" the butter. Yes! please use butter for the flavour, instead of the margarine. 2)Make sure everything is extremely cold. 3)Do not knead the dough for more than 8-10 times, even when there are crumbs left behind, just pat them onto the dough when you shape it out on the cookie sheet. 4)Instead of cream of tartar and baking soda, add 2 tsps of baking powder. I made many many scones before, but never ever cut any of them into circles as suggested in recipes. Instead roll the dough out into a 6" circle and scour the circle into 6 triangles is my favourite method. Read More
(280)

Most helpful critical review

Rating: 1 stars
01/28/2003
I tried these because there was less butter and plain milk rather than the ones my mother taught me with twice the butter sour cream and lots more sugar. However these were very dry tasteless and flat. So very dissappointing. I am surprised at the positive reviews. Read More
(16)
276 Ratings
  • 5 star values: 182
  • 4 star values: 64
  • 3 star values: 16
  • 2 star values: 8
  • 1 star values: 6
Rating: 5 stars
01/27/2004
I don't know how the other guys handle the dough in this recipes, but I choose it anyway, despite the bad reviews because of the low fat content. Couple of tips for this recipes: 1)Do not "overub-in" the butter. Yes! please use butter for the flavour, instead of the margarine. 2)Make sure everything is extremely cold. 3)Do not knead the dough for more than 8-10 times, even when there are crumbs left behind, just pat them onto the dough when you shape it out on the cookie sheet. 4)Instead of cream of tartar and baking soda, add 2 tsps of baking powder. I made many many scones before, but never ever cut any of them into circles as suggested in recipes. Instead roll the dough out into a 6" circle and scour the circle into 6 triangles is my favourite method. Read More
(280)
Rating: 5 stars
07/11/2003
This is the only scone recipe you need! These turn out perfect every time and they're not loaded with fat like some scones. I make these with butter instead of margarine and I usually use 3 tablespoons of sugar instead of 2 (1/8 cup). Good additions are 1 tablespoon of orange zest and dried cranberries or 1/2 cup frozen blueberries. Read More
(157)
Rating: 5 stars
05/28/2003
Finally! The perfect scone recipe. And easy. Forget the creme recipes & stuff. I substituted butter and baked at 450 for 12-15 minutes and added a tad more sugar. Also- roll out thick because mine did not rise. And I've added stuff in, like cranberries and orange, etc. It's great- you'll love it. Read More
(98)
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Rating: 5 stars
01/27/2004
These were quick and easy to make. I had planned to add some blueberries but when I saw the dough was pretty dense I was afraid they would get all broken up if I tried to mix them in. I also decided to cut the scones into triangles. I wasn't sure how much the scones would spread as they baked and since they hardly spread at all my triangles were too small. BUT they tasted great in spite of all this and I would definitely make them again. Read More
(57)
Rating: 5 stars
06/12/2003
Very good! I made these for my Scottish friends and they loved them. I added mini-chocolate chips to one batch and raspberry jam to another. They took a little longer to bake than the recipe ways but that could be my oven. Read More
(42)
Rating: 4 stars
05/04/2003
Very Delicious! I made first batch straight off of the recipe and it was perfect: light and airy scone not heavy like others. Second time I made it I made 4 large scone: 1 plain 1 with dried cranberries and almond slices 1 with chocolate chips and 1 with berry jam (a little wet I added more flour) swirled in. Read More
(41)
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Rating: 5 stars
04/14/2003
Thanks Angela! Very easy to make and a great basic scone. I made mine with half whole wheat and butter. I think these are lighter than those at Tea & Sympathy and therefore better for my diet. Of course those at T&S are a wonderful treat now and then! Read More
(35)
Rating: 5 stars
06/24/2009
Great recipe! I'm half English and my grandmother used to make these all the time. If you want these to rise and be sure to use self-rising flour vs. all-purpose (still add the same amounts of cream of tartar baking soda and salt). I used light butter instead of margarine. If you want to make things easier freeze the butter and then grate it with a cheese grater into the flour mixture. Always use half and half. You don't have to knead the dough very much and if you're not good at it just spoon the mixture onto the parchment paper. They'll bake up just like biscuits. Read More
(31)
Rating: 5 stars
05/19/2003
These were absolutely delicious! Very easy to make too. I tried sprinkling some cinnamon and sugar on top before I baked them and that came out quite well. Read More
(28)
Rating: 1 stars
01/28/2003
I tried these because there was less butter and plain milk rather than the ones my mother taught me with twice the butter sour cream and lots more sugar. However these were very dry tasteless and flat. So very dissappointing. I am surprised at the positive reviews. Read More
(16)