Light and Flaky Scones

Light and Flaky Scones


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You'll feel like you're floating on air when you eat this light and flaky breakfast recipe. It's a novel substitute for your run-of-the-mill morning cereal bowl.

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Chicago, IL

Serving Size / Yield

12 scones


  • 1 1/4 C. flour
  • 2 1/2 tsp. baking powder
  • 1/2 tsp salt
  • 2 Tbs. sugar
  • 6 Tbs. sweet, unsalted butter
  • 2 large eggs
  • 1/3 C. whole milk

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Mix flour, baking powder, salt, 1 Tbs. sugar, and butter until mixture resembles crumbs. Beat the eggs and reserve 1 Tbs. full. Add milk and eggs to flour mixture; stir until dough is formed. Roll dough on lightly floured surface into a 9x6 rectangle about 1/2 inches thick. Cut into 3" squares and then into triangles. Place these about an inch apart on a greased cookie sheep. Brush with reserved egg and sprinkle with 1 Tbs. sugar. Bake for 12 minutes until golden brown. Serve hot.


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