Big Fluffy Scones Recipe

5 from 1 vote

Big Fluffy Scones Recipe

This big fluffy scones recipe will remind you of summer days at the fair. Made from scratch and with simple ingredients, you'll have a delicious batch of warm scones ready for that raspberry jam. Yum!

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 327kcal

Author: Nicole Durham

Cost: Recipe $1.38 / Serving $0.23

Equipment

Ingredients

2 ½ cups all-purpose flour ($0.32)
2 teaspoons baking powder ($0.10)
2 tablespoons granulated sugar ($0.04)
½ teaspoon salt ($0.01)
6 tablespoons butter or shortening, cold ($0.72)
¾ cup plus 2 tablespoons milk ($0.18)

Instructions

Prep. Preheat oven to 450°F.
Mix dry ingredients. In a large bowl, whisk together flour, baking powder, sugar, and salt.
Cut in fat. Add cold butter or shortening and cut into the dry ingredients until fine crumbs form.
Add milk. Stir in milk just until the dough is moistened and shaggy. The dough should hold together when pressed.
Shape. Turn dough onto a lightly floured surface and gently press into a round disc about ½ inch thick. Cut into 6 equal wedges.
Bake. Place scones on an ungreased baking sheet and bake for 15 minutes, until lightly golden.
Serve. Cool slightly, slice in half if desired, and serve with jam.

Notes

Fat Options. Use salted or unsalted butter, cold. Shortening should be at room temperature.
Add-Ins. Add up to ¼ cup raisins. Reduce milk by 2 tablespoons if adding.
Handling Tip. Handle dough gently to keep scones tender.
Make Ahead. Cut and freeze unbaked scones up to 3 months. Bake from frozen.
Storage. Store at room temperature in an airtight container. Reheat briefly if desired.

Nutrition