Traditional Breakfast Scones

I recently attended a breakfast pot-luck event at a friends’ apartment. A buddy of mine had prepared these breakfast scones that were very tasty, especially when served warm with extra butter and jam. They are a bit sweet, although not nearly as sweet as a traditional cookie.

You can add inclusions to this traditional recipe listed below, just note that if you have too many dry inclusions such as nuts, the end-product will be very dry and crumbly. I often like to add a small handful of slivered almonds, along with some chopped white chocolate, a Tablespoon of poppy seeds, and the zest of one lemon!

Print Pin

Traditional Breakfast Scones

I recently attended a breakfast pot-luck event at a friends’ apartment. A buddy of mine had prepared these breakfast scones that were very tasty, especially when served warm with extra butter and jam. They are a bit sweet, although not nearly as sweet as a traditional cookie.

You can add inclusions to this traditional recipe listed below, just note that if you have too many dry inclusions such as nuts, the end-product will be very dry and crumbly. I often like to add a small handful of slivered almonds, along with some chopped white chocolate, a Tablespoon of poppy seeds, and the zest of one lemon!

Ingredients

• 1.5 cups all-purpose flour (plus extra for flouring your work surface)
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp Kosher salt
• 4 Tbsp ½ stick salted butter
• 3 Tbsp white granulated sugar
• ½ cup buttermilk
• 1 Tbsp sour cream

Instructions 

• Preheat your oven to 425˚F.
• In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt with the salted butter and white granulated sugar.
• Mix until the butter and flour are mostly combined, with a few small chunks of butter remaining in the flour.
• Add the buttermilk and sour cream, and mix until the liquids are absorbed by the flour.
• Sprinkle some all-purpose flour over your work surface, and add the dough mixture that you made earlier.
• Lightly knead the dough together, until combined, adding a tiny bit of extra flour if the mixture is too sticky.
• Flour the top of the dough surface, and flatten out the dough into a rectangle that is roughly one-inch tall.
• Gently use a dough scraper to cut the dough into twelve pieces, and transfer the shaggy pieces of dough onto a parchment-lined sheet tray.
• *It’s fine if the scones don’t look uniform…that is normal!
• Bake the scones in the oven at 425˚F for roughly 15-18 minutes, or until nicely light golden in color.
• Remove the baked scones from the oven, and allow them to cool at room temperature.
• Serve warm, with some extra softened butter and some homemade jam.

Notes

These homemade scones taste best when eaten fresh, although they can be stored in an airtight container at room temperature for a few days. Try reheating them wrapped in aluminum foil and serving with softened butter.