Several years ago, a good friend stayed at my apartment for the weekend. That Sunday morning, I woke up to discover she was already in the kitchen making scones. They were simple! They were easy! They were delicious! She had the recipe committed to memory, and she taught it to me.
I’ve fiddled with the simple scone recipe a bit, and I’d like to share the basic recipe, plus three variations on it. In fact, in honor of Persephone Magazine, I “invented” a brand new, never before tried (by me) pomegranate scone recipe!
These scones are fantastic with whipped butter and jam. The cranberry-lemon scones and the pomegranate scones are perfect for breakfast or afternoon tea, and the cheese scones are great for any time of day, including dinner. If you occasionally feel the need to throw yourself a posh little tea party (the good kind, not the political kind), scones are the way to go!
Are you making scones yet? Well, why not? Go make some right now… that’s an order! Scones!
2 cups flour
¼ cup sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
5 tbsp. butter
1 cup buttermilk
Preheat oven to 450°F. Mix together dry ingredients in a large bowl. Use your hands to mush in the butter. Make a well in center of the dry ingredients and pour in the buttermilk. Beat ingredients together with a wooden spoon until they form a large dough ball. Divide dough into 6 smaller dough balls and place on a baking sheet lined with parchment paper. Pat down tops slightly. Sprinkle additional sugar on tops if desired. Bake for 15 minutes or until golden brown on the outside (watch them carefully). Test centers with a toothpick to make sure they are baked all the way through.
For variety, additional ingredients can be added to the recipe at the dry ingredient stage:
- For cheese scones, add 1 cup of shredded aged cheddar.
- For cranberry-lemon scones, add 1 cup of dried cranberries and the zest of 2 lemons.
- For pomegranate scones, add 1 cup of pomegranate seeds (be careful not to break them when you mix).
Serve scones with whipped butter (of course), English double cream, jam, marmalade, or lemon curd.