Happy Friday everyone and here’s to the weekend!  I hope you’re all adjusting to being back in action after the craziness of the holidays!  With this being the first weekend post-holidays, I’m sure most of you are looking forward to regrouping and getting your act together!  Hopefully some extra rest and time with family or friends is in your plans!

I wanted to share our family’s favorite scone recipe with you all because they are such a yummy, warm and comforting thing to make during the winter months! If any of you have never made scones, or eaten them for that matter, I hope this recipe will change that!  They are easy to make and loved by all of us!

I first fell in love with scones when we moved to Seattle 25 years ago.  Before then I’m not sure if I’d ever heard of a scone.  In Seattle you could get a fresh-baked scone on just about every corner.  One of our favorite little stops was a small take-out espresso shop on Pike street, below my husband’s office building, called Monorail Espresso.  Not only are their espresso drinks top-notch, but their scones are TO.DIE.FOR! My favorites were raspberry and maple!

In 1996 we left Seattle to move back home to upstate New York.  I was VERY pregnant with our son, Sam, and we were driving cross-country.  We couldn’t leave town without coffee and scones from Monorail.  That was our last stop before hitting the road.  Our good friends met us there to say good-bye, and they took our picture holding a  ‘NEW YORK or BUST’ sign they’d made us out of a torn-apart box! We drove across the entire country with this in the window of our Subaru!

Anyway… that was a LONG time ago and through the years I’ve made scones so many times for my family.  We like pumpkin scones, maple scones, lemon-blueberry scones, strawberry-rhubarb scones, you name it, we love ’em! Today I’ll share a basic recipe with you that I make the most and could be adapted to your liking.  I found it on Food Network and it’s from 1997.

Original recipe here:



Buttermilk Scones

Food Network TV

Recipe courtesy of Mary Sue Milliken and Susan Feniger

3 cups flour

1/3 cup sugar

1 tsp. salt

2 1/2 tsp. baking powder

1/2 tsp. baking soda

1 1/2 sticks unsalted butter

1 cup buttermilk ( I just use regular milk and add a capful of vinegar to the measuring cup for a few minutes before using)

1/2 cup currants (optional)

1 tbsp. heavy cream for brushing

Combine flour, sugar, salt, baking powder and baking soda in a large bowl or in your food processor.  Dice cold butter into cubes and add to dry ingredients. Crumb together with fingers, two knives or a pastry blender if you have one. Or pulse 8-10 times in food processor until mixture resembles coarse crumbs.  Add the buttermilk and again, mix gently with knives, fingers or pastry blender until it is just combined.  If using food processor pulse until just combined but not over mixed.

Dump dough onto floured countertop.  The original recipe makes 16 smaller scones, so if that’s what you’d like divide the dough into two at this point.  I just make 8 bigger scones so I keep it as one. Gently combine into a ball then flour and roll out into a circle, not too thin!  Using a knife or pizza cutter cut disc into 8.  I also make them a lot just shaping the dough by hand without a rolling pin.  You could also use a biscuit cutter or cookie cutters if you’d rather have round or shaped scones!

Place two inches apart onto greased or parchment lined cookie sheets. If you want to you can brush the tops with heavy cream (or half and half or egg wash, whatever you have in your fridge). I usually sprinkle white or brown sugar on also.  Half of us like plain scones and the others like chocolate chips so I wait and sprinkle these on last.  If you want you can add the currants, or raisins or chocolate chips (or berries) right into the dough at the end before rolling out.




Don’t be intimidated by all of the pictures!  I just wanted you to see each step as I go along!  Honestly, you should make these for your family this weekend, they will love you for it!  It’s just such a cozy way to start a winter weekend morning!

To make your morning easier you can make the dough the night before and wrap the disc in plastic and refrigerate.  Just roll out in the morning and bake.

Let me know if you make these and if your people become scone lovers!!!  Thanks so much for visiting the blog and HAPPY WEEKEND!!!

We still have the sign!




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