Jul 26, 2020 | Recipe Swap

Submitted by Royster Hedgepeth

2 cups all purpose flour
2 tbsp sugar
½ tsp baking soda
½ tsp salt
¼ lb unsalted butter cut in ½” pieces
¾ cup buttermilk
lightly beaten egg white and additional sugar to glaze
Extra flour for kneading

Combine all dry ingredients; place in food processor; add butter and blend until butter is thoroughly incorporated – flour will have a grainy quality. Add raisins, craisins, candied cherries or other ingredients to coat with flour. Add buttermilk; stir until rough ball forms; turn out on floured surface and knead lightly (don’t overwork the dough); roll (or pat) out until about 1/2 “ thick. Brush with beaten egg white; dust with 2 tbsp sugar. Cut in triangles and place on parchment on cookie sheet. Bake at 425 degrees F for 18 minutes.

Ginger Scones

  • Add ½ cup flour to basic dry ingredients
  • Add generous tablespoon ground ginger to dry ingredients
  • Add 4 – 6 oz. of candied ginger to dry mixture in food processor after processing the dry ingredientsand butter for 12-15 seconds; complete processing so candied ginger is in small pieces

Raisin / Craisin Scones

  • Add rounded tablespoon cinnamon and rounded teaspoon nutmeg to dry mixture before putting in food processor
  • Add half cup or so of raisins / craisins to dry mixture after processing and before adding buttermilk – stir lightly so all raisins / craisins are coated with dry mixture

Christmas Scones

  • Add ½ cup or so peppermint candies to butter/flour mix and blend until candy is in small pieces
  • Add 1 cup chopped candied cherries – I like to mix red and green for a really Christmassy feel


  • Once the buttermilk is added the mixture is really sticky; flour your hands and your work surface generously when kneading.
  • Keep a can of powdered buttermilk in the fridge for those times when you want to make scones but can’t get to store for buttermilk or don’t want buttermilk left over
  • Play with the recipes and add / subtract spices, etc to suit your taste – I usually use extra spice
  • Serve as they are or with butter and jam
  • MOST IMPORTANT: Relax! Have fun! Enjoy! Every batch will get better!