Scones for Breakfast…or anytime

This is my basic scone recipe. I have been using it more or less in this form ever since I had an organic coffee house in Sedona, Arizona in the early 90’s. It is not the excessively sweet, made with white flour version that you might have gotten used to in the last few years as they became a staple in many coffee houses.

But…. this is a great tasting, easy to make scone that is pretty good for you especially if you are using organic ingredients.

I give rough amounts for the optional ingredients hoping that you will get creative and come up with your own varieties based on your own taste. You will find that this little bit of sugar goes a long way and you really don’t need more.

There are so many easy things to prepare that are inexpensive, even using organic ingredients. Where organic can get expensive is buying prepared food. So for the cost of one or two store bought scones that aren’t even with organic ingredients you can make an entire batch and have ingredients left over to make them again.

Basic Scone Recipe

1 and 1/3 cup Flour  I like to use whole wheat pastry or a mix of whole wheat and unbleached flour. You can also use spelt flour.

2 1/2 T Sugar-Raw or Turbinado

1 tsp Baking Powder

Mix dry ingredients together

4-6 Tbl very cold Butter cut into small pieces

Cut into dry ingredients. A pastry cutter works best but you can also use your fingers.

2/3 c Oats

Mix into dry ingredients

1 Egg

1/3 cup Milk. Half and half, whipping cream or buttermilk also work

Beat together and add to dry ingredients

Mix just until combined-don’t over work or scones will be tough

You can make one large scone and score it or use a biscuit cutter and make individual ones. For either way pat out dough in a circle, handle lightly-no kneading this dough.

If you make one big one (as pictured) put on cookie sheet and score into 8 triangles

Or use cutter and place on cookie sheet. Combine scraps and cut more, forming the last one by hand to use all of the dough.

Bake for about 15-20 minutes in 350 degree oven till lightly brown.

If you made one big one, cut through completely when taken out of the oven.

You can also add:

Nuts, sunflower or sesame seeds – use about a 1/4 to 1/2 cup

Spices-try cardamom or ginger  – try with about 1/2 tsp to 1 tsp

Lemon or orange zest – 1 tsp, or even more for more flavor

Currants – small handfull

For zest or spices add to dry ingredients in first step. If adding nuts, seeds or currants add with oats.

Get creative and try different combinations, here are some ideas:

Lemon zest and sesame or poppy seeds

Walnuts and cardamom

Orange zest and ginger. You can grate some fresh ginger or chop candied ginger

Almonds, sunflower seeds and currants or even coconut

You can also make the scones savory. Omit the sugar, use a pinch or two of salt and your favorite herbs….dill, sage, rosemary, thyme etc. Even pepper scones could be good.

I have also made these using soy milk. I haven’t tried them with something other than butter but I bet it would work with a butter substitute like Earth Balance. Maybe I will give it a try and let you know. Or you could and let us know.

Whatever version you make you can rest assured as you enjoy these with your morning tea or coffee, or send your kids off to school with them, that you are eating real food, made from ingredients that you can pronounce and find in a market…not in a food laboratory.