Squirrels are big fans of my scones!

So I spent all winter, recovering from one cold or another, hugging my heater and watching The Great British Bake Off on Netflix.  Oh my gosh, this show!  So soothing and relaxing, so British!  The contestants win nothing but a glass cake plate and some flowers but they weep when they win.  And the other contestants gather around them joyfully congratulating them.  And then they become friends after and have baking parties and go on road trips.  It warms my heart.

But also the baking they do is amazing and educational and it really sparked my interest in baking for fun again.  I made a list of all the recipes I would work on to be exactly how I like them.  I guess because my husband is from New Zealand and when his mom visits she always eats scones with her coffee and pronounces them scahns, I was inspired to make my first baking experiment be scahns.

This recipe took three tries because, like almost every recipe on earth, they always need to be tinkered with so they are perfect.  I wanted a scone that was like a tender, sweet biscuit that would not dry out into a salty puck by morning so I added an extra egg than was called for.  I used salted butter (I am adamantly against using unsalted butter) and tweaked a couple of other things and I really like the end result.  I made these with both strawberries and then raspberries but I’m sure any berry would do.  Also I’ve drawn out some instructions for guidance.

Britt likes these with jam and butter but I always visualize these warm from the oven, dipped in sweetened whipped cream with a dash of good vanilla.

Bake at 375 for 18-20 minutes.  Enjoy!


½ cup sugar

2 tsp baking powder

½ tsp baking soda

½ salt

3 cups flour

Cut In

1 stick salted butter

Create a well in the dry ingredients and add

2 eggs

1 ¼ cup heavy cream

Gently roll into the dough

1 cup berries of your choice ( sprinkled with sugar and lightly coated with a bit of flour)





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