Simple Scones - Sweet or Savory

Raspberry scones on a teal plate


  • 2 cups BOB'S RED MILL white unbleached pastry flour
  • 2 teaspoons RUMFORD aluminum-free baking powder
  • ½ teaspoon salt
  • 1 egg, beaten
  • 1 cup KIMBALL BROOK whole milk
  • scone additions, as desired:
    For sweet- frozen, fresh or freeze-dried berries; chocolate chunks; nuts; raisins; dates; figs; coconut.
    For savory- cheese; herbs; sundried tomato; cooked leftover meats.

Preheat oven to 425F. In medium mixing bowl, sift together flour, baking powder, and salt. In another bowl, beat together egg and milk. Make a well in the center of the dry ingredients. Add egg/milk mixture. Gently blend together until the dough is no longer too sticky. You may have to add more flour or milk. Transfer dough onto a well-floured bread board. Gently form the dough into two rounds. Sprinkle rounds with flour. With sharp knife, cut each round into about 8 pie-shaped wedges. Roll each wedge gently in flour. Bake on oiled baking sheet for about 25 minutes, or until lightly browned on top, and the bottoms sound hollow when tapped.

Makes 16 scones.