“Good Morning!”

Weekly Photo Challenge 19 - Good MorningScones, Devonshire Cream and Jam
Not just for mornings!

WordPress Weekly Photo Challenge:
“Good Morning!”


Recipe for Best-Ever Scones


2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold butter, cut into 1/2-inch cubes
1 cup whipping cream, divided
Wax paper


1. Preheat oven to 450°. Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 cup plus 2 Tbsp. cream, stirring just until dry ingredients are moistened.

2. Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 Tbsp. cream just until moistened.

3. Bake at 450° for 13 to 15 minutes or until golden.


Sweet Variations

Chocolate-Cherry Scones: Stir in 1/4 cup dried cherries, coarsely chopped, and 2 oz.coarsely chopped semisweet chocolate with the cream.

Apricot-Ginger Scones: Stir in 1/2 cup finely chopped dried apricots and 2 Tbsp. finely chopped crystallized ginger with the cream. Drizzle with Vanilla Glaze after baking.

Cranberry-Pistachio Scones: Stir in 1/4 cup sweetened dried cranberries and 1/4 cup coarsely chopped roasted salted pistachios with the cream.

Brown Sugar-Pecan Scones: Substitute brown sugar for granulated sugar. Stir in 1/2 cup chopped toasted pecans with the cream.

Savory Variations

Bacon, Cheddar, and Chive Scones: Omit sugar. Stir in 3/4 cup (3-oz.) shredded sharp Cheddar cheese, 1/4 cup finely chopped cooked bacon, 2 Tbsp. chopped fresh chives, and 1/2 tsp. freshly ground pepper with the cream.

Ham-and-Swiss Scones: Omit sugar. Stir in 3/4 cup (3 oz.) shredded Swiss cheese and 3/4 cup finely chopped baked ham with the cream. Serve warm with Mustard Butter: Stir together 1/2 cup softened butter, 1 Tbsp. spicy brown mustard, and 1 Tbsp. minced sweet onion.

Pimiento Cheese Scones: Omit sugar. Stir in 3/4 cup (3-oz.) shredded sharp Cheddar cheese and 3 Tbsp. finely chopped pimiento with the cream.

Rosemary, Pear, and Asiago Scones: Omit sugar. Stir in 3/4 cup finely chopped fresh pear, 1/2 cup grated Asiago cheese, and 1 tsp. chopped fresh rosemary with the cream.

Recipe from one of my favorite magazines:
Southern Living Magazine (December 2010)

Previous: Weekly Photo Challenge Entries

© rgb for “On Dragonfly Wings with Buttercup Tea”, 2011 – 2013


About becca givens

Becca is an artist, poet, and animal communicator. She delights in cooking, nurturing, and sharing a rich spiritual life with others on the Path.
This entry was posted in Kitchen Love, Photos and tagged , , , , , , . Bookmark the permalink.

23 Responses to “Good Morning!”

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  4. adinparadise says:

    These sound delicious, Becca. Thanks for the recipe.


  5. kz says:

    yum. thank you for the recipe 🙂


  6. Just got back from England where we enjoyed plenty of scones and tea. Your post is timely. 😉 Thanks!!!


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  8. A woman after my own heart, I just love scones, especially with cream and jam. lovely recipe Becca xxx


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  11. Mmmmmm…..these would go down a treat with my weekend coconut~oil mocha. Thanks for the recipe and the alternative suggestions, Becca! 🙂


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  13. Angeline M says:

    Oh yum! Thanks for the recipe.


  14. MixerUpper says:

    Nice!! Love to get a great recipe with a great photo!


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  17. Frances D says:

    That is so right up my street – yum.


  18. I love scones and make my own quite often. Here’s the recipe (and a few other for good measure.) http://sustainabilitea.wordpress.com/2012/07/28/dinner-and-scones/



  19. hugmamma says:

    Reblogged this on hugmamma's MIND, BODY and SOUL and commented:
    …can we ever have enough SCONE recipes?…especially when I have…zero!


  20. hugmamma says:

    I’m reblogging this for a very selfish reason…I want to be able to reference this recipe! 🙂


  21. That just looks fantastic. Yum. 🙂


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