To me, scones are like the older, cooler cousin of the biscuit. While it’s true that they are impressive, they are actually really easy to make. Since a lot of people consider them to be pretty fancy, these are a total win for me! Especially when you use this recipe, since it’s basically directions on how to cheat your way to made-from-scratch scones without all of the fuss!
Most people don’t attempt to make homemade scones or biscuits because they think that it’s really difficult. Actually, they can be a pain if you don’t set yourself up, but in actuality, they are pretty easy to make, and don’t take long at all. Especially these guys. They start in a food processor. You blitz, mix, knead, roll, cut. That’s it. The whole process takes about 10 minutes and you’re on your way to delicious, scratch-made scones.
Brunch is like a religion, and some type of scone or biscuit is essential. These are perfect for brunch or breakfast. They can be topped with plain butter, herb butter, honey, cream cheese, jam, whatever your little hear desires!
Ingredients:
- 2 cups all purpose flour
- 4 tsp baking powder
- 1/2 tsp salt
- scant 1/4 cup sugar
- 6 Tbsp room temperature butter
- 2/3 cup milk
- 1 egg
Directions:
- Preheat the oven to 425°.
- In a food processor, pulse the dry ingredients until mixed.
- Add in the butter, and pulse 8-10 more times until combined (should be a sandy texture). Pour mixture into mixing bowl.
- In a small bowl or measuring cup, whisk together milk and egg. Reserve about 2 Tbsp, and pour the rest into the dry mixture. Stir gently to combine.
- Turn out onto a lightly floured surface. Knead for 30 seconds until the dough forms a cohesive mixture, adding flour gradually as needed.
- Roll dough out to about 1″ thick.
- Using a 2-2.5″ cutter, cut as many scones as you can, and place them on a baking sheet lined with a silicone mat or parchment paper. Roll up the remaining dough and cut the rest of the scones.
- Bake at 425° for 12-14 minutes.
- Serve warm with butter, jam, cream cheese, or any other topping you’d like.
