Springtime Scones

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Springtime Scones

Springtime and tea parties go hand-in-hand, and I like to highlight my tea parties with the perfect scone. In this case, it wasn’t enough to make just one. I knew that I wanted to do a sweet flavour and a savoury flavour – then, I couldn’t resist to add a tart flavour for good measure!

Sweet: Candied Yuzu

It was such a treat when my colleague brought me candied yuzu from Japan. It is citrusy with a mildly bitter after-taste – reminiscent of candied orange peels. This scone recipe was a perfect canvas to be studded with candied yuzu. I only wish I had more!

Savoury: Herb & Cheese

I used Grana Padano – the lower fat and more mild cousin of Parmigiano Reggiano. This cheese is flavourful without pacifying the equally-important herbaceous notes of Herbes de Provence and fresh parsley leaves.

Tart: Tart Cherries

The scone naturally has a mildly-sweet backdrop so, when paired with the slightly-acidic cherries, creates a perfect flavour balance.

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This scone recipe has a dense and moist interior, but with a crumbly exterior as per tradition. It makes a lovely tea-time treat regardless of what ingredients you wish to enhance it with. I hope you will enjoy it as much as I do!

Scones (24 scones)

3 cups all-purpose flour

1/2 cup sugar

5 teaspoons baking powder

1/2 teaspoon salt

3/4 cup cold, unsalted butter

1 large egg

1 cup whole milk

  1. Preheat oven to 400 degrees F.
  2. In a large bowl, combine flour, sugar, baking powder, and salt.
  3. Cut in butter until the mixture resembles coarse crumbs.
  4. Add egg and milk; mix until the flour mixture is moistened.
  5. If making flavoured scones, add desired ingredients at this point and mix gently. 
  6. Turn dough onto a floured surface and knead briefly.
  7. With a rolling pin, gently roll the dough to 1-inch thickness.
  8. Cut dough with a pastry cutter and arrange on a lined baking sheet.
  9. Bake in the preheated oven for 15 minutes or until the bottoms of the scones are golden-brown.
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