The Melting Teapot

Scones are a type of quick bread biscuit, historically hailing from Scotland and then gaining in popularity throughout the British Isles and eventually around the world.  There is a wide range of scone styles, but what they have in common is the use of baking powder and/or soda as a leavening agent.  They differ from cakes in that they do not use any eggs.

Countries and regions around the world have adapted scones into various styles – some are flat and made almost like pancakes on a griddle, while others are baked in an oven to be light and flaky like a raised biscuit. Scones can vary in shape from pie-shaped wedges to flat rounds, from flaky cut-rounds to rough dropped-dough biscuits. There are savory scones, which may have cheese and herbs, and there are sweet scones that contain a bit of sugar and often some sort of fruit.

The traditional British afternoon tea (or “Cream Tea”) features rich sweet scones served with clotted cream, butter, jams, and lemon curd.

In the U.S., scones are biscuit-like, usually contain fruit, and are often coated with a sweet glaze. They have become quite popular over the last decade and can be purchased in grocery stores, bakeries, and coffee shops. One notably distinct version is the Utah scone, which is deep fried like a doughnut or Indian fry bread.  They are usually served with honey or whipped honey butter.  Each of these types of scones is delicious and makes a wonderful accompaniment to tea.

This afternoon I baked scones filled with fresh cranberries and semi-sweet chocolate chips, then brewed a cup of Harsha Tea, a blend from Harney & Sons.

Cindy’s Basic Fruit Scone Recipe

(recipe makes 1 dozen large scones)

1 ¾ cup unbleached flour

1/3 cup sugar

1 tsp. baking powder

½ teaspoon baking soda

2/3 cup buttermilk (or 1/3 cup lowfat milk with 1/3 cup orange juice)

1/3 cup vegetable oil (or melted butter)

2/3 cup of fruit or nuts **

Optional: 1-2 tablespoons of large crystal sugar (like Sugar in the Raw) or chopped crystallized ginger

Combine all dry ingredients.  Stir in milk, oil, and fruit.  Drop onto lined or lightly-greased baking sheet using a 1/3 cup measure.  Sprinkle the tops of scones with sugar or crystallized ginger.

Bake at 400 degrees for 15-18 minutes, until golden on top.


** Fruits/Nuts:

Fresh or frozen blueberries, raspberries, blackberries, or cranberries

Raisins or Currants

Chocolate or Butterscotch Chips

Dried fruit, chopped about the size of a raisin:  tropical mixtures, peaches, pears, apricots, dates

Grated Orange or Lemon Peel

Poppy seeds

Nuts or Seeds

Today's Combo: 1/3 cup frozen whole cranberries + 1/3 cup semi-sweet chocolate chips + the grated peel from one orange.

Other Favorite Combinations: Cranberry with Orange Peel, Dried Apricots and Chopped Almonds, Pecans and Chocolate Chips, Lemon Peel and Poppy Seed

I've been using this recipe for about 15 years, and there is usually a copy stuck with magnets on my frig.  This is the 5th or 6th printing.  As you can tell, it is already stained and a bit tattered. 

Do you have a favorite scone or a favorite scone recipe?  Feel free to write it down or link to it in the comments below!