Perfectly Imperfect Scones

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May 10, 2022
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12 scones

Bake Time:

12-14 minutes


store covered at room temperature for up to 4 days, may be frozen


2 cups all-purpose flour plus more for sprinkling

¼ cup sugar, plus 1 teaspoon to sprinkle on top

1 tablespoon baking powder

1/2 teaspoon salt

6 ½ tablespoons butter or frozen parve margarine

2 large eggs, divided

1/2 cup milk or soymilk

Preparation Directions

Preheat oven to 425°F. Cover a baking sheet with parchment paper.

Place the flour, sugar, baking powder and salt into a large bowl and mix or place into the bowl of a food processor fitted with a metal blade. Cut the butter or margarine into small pieces and add to the dry ingredients. Use a pastry cutter to mix by hand or process for 10 seconds.

Beat one of the eggs in a small bowl and add to the bowl. Add the milk or soymilk and mix or process just until the dough comes together. Place the dough on the counter and add a little flour if it is very sticky. Knead gently until the dough is soft.

Divide the dough in half and take each half of dough and roll it into a log until it is about 6 inches long. Try to make the sides straight. Use a knife to cut into 3 squares and then each square into two triangles. Place on the prepared  baking sheet. Beat the remaining egg and brush the top of the dough. Sprinkle the tops with a little sugar.

Bake for 12 to 14 minutes or until the top is just beginning to brown. Serve warm or at room temperature. These freeze very well. Defrost just 2 hours before serving