This classic flavour combination is delicious in teatime scones, which have a cakier texture than traditional scones. Excellent served with Sweet Potato Muffins (recipe link below).
I love scones so much. They are ideal for a snack, served with soup, for a lunch time extra.
These Scottish potato scones are not your typical fluffy tea biscuits; they're more like potato-based flatbread. Use floury baking potatoes rather than all-purpose or new potatoes. Tattie scones are fantastic served hot with butter to accompany chowder, or cold, spread with jam, as part of a breakfast fry-up.
These not-too-sweet scones are a delicious treat any time of day but make a decadent addition to brunch. Pop them into the oven after the bread pudding and potatoes come out. By the time the pudding has rested, the scones will be ready.
It takes no time at all to bake a batch of protein-enriched scones when the biscuit mix is all ready. You can also make plain tea biscuits by mixing 2 cups (500 mL) mix with 2/3 cup (150 mL) water, then kneading the dough 8 to 10 times before cutting and baking as for scones.
These tasty scones pair well with chunky vegetable soups and stews.
This sweet, wet dough makes scones with an airy texture and crisp tops. Just add jam and a smear of Devonshire cream.
Using whipping cream in the dough gives these scones a light, fluffy texture and rich, creamy flavour.
Traditionally served with tea and often enjoyed for breakfast, buttery scones can be customized with your choice of fruit and dairy.
With a hint of cinnamon, this is a delicious breakfast scone. If you like raisins or dried cranberries, add 1/2 cup (125 mL) after cutting in the butter.
