I like the one (blueberry) from the website ”Sally’s Baking Addiction.” Yummy!

Never made scones, but Sally’s Baking Addiction is my go-to.

I would like to see this farm house you speak of please.

Yes Funky, pictures please!

I make scones often and all kinds. My basic recipe is Paul Hollywood’s. I use the food processor to cut the butter in bc i am not looking for a flaky result but a tender crumb. I like using salted butter for a more flavorful scone. For savory scones I like cheddar and a bit of parmesan with chives or thinly sliced spring onion mixed in. Sweet scones favorites are blueberry and lemon zest, or orange zest (and a tiny bit of extract) with orange juice soaked dried cranberries with Orange Jammy Bits from King Arthir mixed in . I also love the King Arthur mixes for the holiday, both Yule and Eggnog flavors. I add my homemade brandied fruit to both. You could buy Nonesuch mincemeat and slug it with brandy for a few days and add that to your holiday flavor scones.

adding, jist realized you said SPRING for this breakfast for your mom… would def do the blueberry and lemon flavors and perhaps add a bit of cardamom— it goes so well with blueberry! I would certainly order a few holiday scone mixes from KA as it willget you used to baking them again. One more tip— I always use buttermilk as the dairy ingredient.

Fisher scone mix is loved by all. I order the mix, make the scones, with many additions People love them, but, personally, I don"t like them. Just too much dough, or whatever?

For savory scones I like cheddar and a bit of parmesan with chives

A nearby bakery makes this type. They are really nice for a luncheon w soup and salad.

I got sanding sugar from KA -- looked at the scone mixes but didnt get any. Do you recommend a specific flavor mix?

I have seen Sally's Baking Addiction recipe but will check out Paul Hollywood's too.

I am not a fan of chocolate but mom is.

Yes, Kswl -- that's the kind of savory scone I was envisioning! Blueberries, raspberrie and blackberries are all possibilities. I chose spring for the breakfast because of the berries!

I love KA’s Yuletide Cheer and Spiced Eggnog mixes. I love the Yuletide so much I buy their spice mix by that name.

Thank you all! I have spent the early morning hours in recipes! Heavy cream, buttermilk or sour cream -- egg or no egg -- glaze, sugar pearls or sparkling sanding sugar? Cooks Illustrated, Paul Hollywood, Dory Greenspan or Sally? I am going to have to make scones every week to determine which is my fav!

I know this much-- I don't like a glaze. I prefer the crunchy sparkling sugar on top.

My favorite scone from a local bakery is blackberry lime but I wouldnt say no to raspberry or blueberry.

For a savory scone, I am going to try a version with gruyere -- because I am on a gruyere kick.

Which also made me consider changing my plan-- mom looooooves my quiche (it is nothing fancy, really-- but it is good) and asks me to make it frequently. Since this is a part of our 'Cooking with Grandma' gift, I am thinking maybe I should finally teach her to make her own quiche! So i may switch to a Champagne breakfast with quiche, scones and salad. She won't eat all that in one sitting but she'll love having them in the freezer.

(I need to think this all through now so that I can prepare her gift package-- each of us is packing up our plans and a small gift in custom cards/custom bags)

Sally’s Baking Addiction master scone recipe. Grating frozen butter into the dry ingredients, then just barely mixing in the liquid and mixins is the key.

I also love brushing the tops with cream and adding king arthur soarkling sugar for crunch.

In Spring my favorite scone is Rhubarb Ginger, I add diced rhubarb, oranger zest, orange jammy bits, and candied ginger.

Our Christmas morning tradition is a selection of baked goods, cheddar jalepeno is very popular

" king arthur sparkling sugar for crunch "

Yes! I have already ordered this ... one for me, one for mom

This is the scone recipe I use. https://www.thekitchn.com/recipe-real-irish-scones-128074 (this is a functioning link even though it doesn’t look it)

I’ve never made anything but plain scones with it. However, you will find variations at the end of the recipe.

I am a lazy cook, so my ”recipe” is also King Arthur mix. I made pumpkin scones (with the mix) this week. They turned out good. I got a couple of different mixes for DD and DDIL for Christmas, too. I have made other flavors before and all were yummy.

I assumed a scone mix would be meh -- but if 2 of you use them, I think they are worth a try!

Kswl , if you are still on this forum, may I have your orange- cranberry scone recipe? Thanks!

I like my cranberry orange scones. DH recently made -- which meant I helped! -- the blueberry scones from cooks illustrated. They came out good and flaky but it seemed such a lot of work. It did use shaved frozen butter and it required rolling, folding and resting and refrigerating before rolling again. My usual are much easier.

I have the demerrara sugar and prefer that to the icing. But often for us we don't bother topping with sugar at all.

When I was working, they used to have a cinnamon nut scone that was delish, but I tried making something with purchased 'cinnamon chips' and it really wasn't very good. Not sure how they made them but it had more like ribbons of cinnamon stuff in them with the nuts rather than just that the cinnamon was mixed through.

Linnea this is the basic Paul Hollywood recipe. If I don’t have bread flour I’ll use all purpose. He adds a pinch of salt to the beaten egg with which he brushes the tops of his scones before they go into the oven, but you can also use melted butter or milk.

I use the food processor, not my hands, to incorporate the butter, and I prefer salted butter in this recipe and buttermilk instead of plain. After the butter is cut in I add the liquid to the food processor and pulse until combined UNLESS I AM ADDING FRUIT—in which case I turn out the flour butter mixture into a big bowl, add the fruit or other mix-ins (in this case the zest) and then add the buttermilk.

For cranberry orange scones, first zest an entire orange. Soak your dried cranberries in orange juice until they are reconstituted / plump and add both the zest and the soaked and drained cranberries to the flour/ butter mixture in the bowl before mixing with buttermilk. If your orange juice is not very flavorful you can add just a drop or two of orange extract to it before soaking the cranberries. Depending on how many I have on the baking sheet I bake them at either 400 or 425 for as long as it takes. I like a good golden color on the tops and bottoms.

@Funkyart what did you decide to do for your mom's party?

I'm sure your menu is already set, but just an FYI, I've made these scones. They're easy and delicious. Can substitute any berry.

https://thibeaultstable.com/2015/07/14/raspberry-scones/

The box grater trick was new to me and worked great. I like to bake but I'm not the best with dough and I found that helped.

Actually, the christmas gift was a bunch of cooking/dining events for mom through the year ... I am just starting to think of it now as the scone/champagne gathering will be in May (maybe Mother's Day?) .. so this is well timed.

I am thinking of doing both berry scones and savory scones ... and one or more of the following: waldorf salad, a shrimp or lobster salad or quiche (all of which she loves)

Thanks for the recipes ❤️ ... i will do a trial run soon but I have a major and inaugural software release in April so not sure when just yet.

I DID consider a King Arthur mix-- but i think I will leave one for her to make on her own and make the ones for the party from scratch. I dont love baking but it seems appropriate given it is a gift event :)

With champagne, would you be up for trying raspberry filled or a raspberry jam layer in a scone with almond paste? One is a recipe I have tried and the other one I saw recently and thought I want to try -- but they are a little fussier to make with a filling. I do agree -- if you have a processor, use it to cut in the butter -- cut the stick into halves or quarters lengthwise and then into cubes and it will cut in very easily and quickly. Other than that, you want to mix lightly and press the dough together to help it come together rather than stirring or beating. Some folks fold the dough - say it produces lighter scones with more layers. I've done milk, buttermilk, cream, sourdough, egg, no egg, fruit, no fruit, jam filled, cheese, ham and cheese, different grains. They are all good.

A couple people asked about cranberry orange and kswl gave her variation that I will have to make too, but the one I've been making for years is an adaptation of a Starbucks copycat recipe I found online for oatmeal cranberry orange. I add orange zest that isn't called for to give more orange flavor. When I do a glaze, I like to drizzle it -- I like the look and the fact that the scone isn't covered in glaze -- but I like sparkling sugar, cinnamon sugar and even demerara or turbinado sugar. It's hard to go wrong -- the hardest part will be making choices.