Teatime Scones

Teatime Scones

5 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    7 m
  • Ready In

    22 m
Recipe by  Melanie

“When I was on a cruise in the Bahamas, I discovered scones. From then on, I have loved scones. Also try with 1 to 2 tablespoons of chocolate chips in place of the cinnamon.”

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Adjust Servings

Original recipe yields 8 scones



  1. Preheat an oven to 425 degrees F (220 degrees C). Lightly dust a baking sheet with flour.
  2. Whisk the 2 cups flour, salt, baking soda, and cream of tartar together in a mixing bowl. Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. Stir the buttermilk into the flour mixture until moistened.
  3. Turn the dough out onto a lightly floured surface and knead briefly, for five or six turns. Pat or roll the dough to about 1-inch thick. Cut into rounds with a floured 2-inch cutter and arrange rounds on the prepared baking sheet. Brush the tops of the scones with milk and sprinkle with cinnamon.
  4. Bake in the preheated oven until the scones have risen and are golden brown, 7 to 10 minutes.

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Reviews (5)

Rate This Recipe


I added 1/3 c. sugar and about 1 1/2 tsp. cinnamon to the recipe. Baked up sweet and soft, excellent breakfast scones! Will be trying them with blueberries next time!



I found this bland and tasteless. It was a buttermilk biscuit. I even used cinnamon sugar on top instead of plain cinnamon. It didn't help much. I know scones are not supposed to be sweet, but this didn't make the cut.



Great taste but they fall apart while eating.

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Amount Per Serving (8 total)

  • Calories
  • 152 cal
  • 8%
  • Fat
  • 3.5 g
  • 5%
  • Carbs
  • 25.6 g
  • 8%
  • Protein
  • 4.1 g
  • 8%
  • Cholesterol
  • 9 mg
  • 3%
  • Sodium
  • 171 mg
  • 7%

Based on a 2,000 calorie diet



previous recipe:

Currant Scones


next recipe:

Buttermilk Scones