Scone base recipe (sweet) from Ovenly: Sweet and Salty Recipes from New York's Most Creative Bakery (page 22) by Agatha Kulaga and Erin Patinkin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Bugis on March 25, 2017

    I graduated from a British international school and my husband is British. We are a family with strong opinions on scones. This combines the best elements of British and American scones. It has the flavour and texture of a British cream scone (our favourite), but the wedge shape of American ones. We prefer the wedge shape because it avoids the kneading, rolling, cutting, rekneading, retooling, pattern that builds gluten and makes the last few scones more chewy. This has become our go to recipe, and I've made it more times than I can count.

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