Traveling the world through cuisine


A totally versatile and tasty recipe for these thick baked treats ideal for serving with coffee or tea.



  • 2 cups of flour
  • 1/4 cup of sugar
  • 1/4 tsp of salt
  • 1/2 tsp of baking soda
  • 1 tbsp baking powder
  • 1/2 stick of butter, cut into small pieces
  • 3/4 cups of buttermilk
  • 1 egg
  • 1 tsp of vanilla
  • 1 cup of your “flavor of choice”


  1. Pre-heat your oven to 400°. Line a cookie sheet with parchment paper.
  2. In a large bowl, combine the flour with the sugar, salt, baking soda, and baking powder.
  3. Add in the butter pieces and mix well with your hands or a spoon.
  4. Using a second bowl, combine the buttermilk with the egg and vanilla.
  5. Slowly stir the wet ingredients into the dry ingredients with a fork.
  6. Stir gently until the mixture is moist and no residual liquid remains.
  7. Add in your “flavor of choice”, stir gently.

For Dutch-style scones:

  1. Drop spoonfuls of the mixture onto your lined cookie sheet. Make your scones roughly 1/3 smaller than the final size you desire.
  2. Bake in the oven for 18-20 minutes, or until outside is golden brown and the scones pass the toothpick test.
  3. Allow scones to cool 5-10 minutes before serving.

For Scottish-style scones:

  1. Place the entire mixture on your table or surface.
  2. Wet your hands with a little water, and shape the mixture into a round cake roughly 2 inches in height.
  3. Cut the shape into triangle-shaped slices as if you were cutting a cake or pizza.
  4. Place the triangles on the cookie sheet and brush them with some extra buttermilk, regular milk, or melted butter.
  5. Bake in the oven for 18-20 minutes, or until outside is golden brown and the scones pass the toothpick test.
  6. Allow scones to cool 5-10 minutes before serving.

Quick Notes

When I speak of “flavor of choice”, I mainly mean whatever flavor you wish to add to the scones. It could be a cup of berries, chocolate chips, or a combination of fruit and nuts.

If you use fresh berries, dredge them in flour before adding, or else the juices will color your scones. I actually like to avoid the juice/color problem by using dried fruit.  I'll first soak it in water for an hour to hydrate it, then dry them on paper towels a bit.

Do not overmix the batter. We want a rough consistency for that ideal texture. You just want the wet to mix fully with the dry. Use a spoon, fork, or your hands, but refrain from using electric mixers.


Variations can be all over the place. I mentioned fruits, nuts, chocolate chips. You could season them with a little cinnamon and/or nutmeg, or even go savory by reducing the sugar down to 2 tsp, and then trying ingredients such as bacon, cheese, rosemary, or chives.

Healthy It Up

I generally like to use lowfat buttermilk in my scones to reduce the fat. I'd also suggest smaller scones if you're watching your calories.

Serving Suggestions

Scones are best served warm with hot drinks such as coffee, tea, or cocoa. If you wish to reheat scones that have cooled down, use your regular oven or a toaster oven to maintain the crisp of the outside.

Tags: Scottish, Scandinavian, scone, biscuit, cookie

comments powered by Disqus