Scones (2)
Scones (2)
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Scones (2)

15 MIN
20 MIN
20 scones



  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F).
  2. Line two baking sheets with parchment paper.
  3. In a bowl, combine the dry ingredients. Add the butter and cut with a pastry blender or two knives until the butter pieces have the size of peas. Add the buttermilk and stir with a fork just enough to moisten the flour.
  4. On a floured work surface, lightly knead the dough, just enough to get a non-sticky ball. Add a little flour if necessary to prevent sticking.
  5. Roll out the dough with a rolling pin or with your fingers to about a 2-cm (3/4-inch) thick sheet.
  6. With a 6-cm (2 ½-inch) round cutter, cut twenty scones in the dough. Place the scones on the baking sheets.
  7. Bake one sheet at a time for 15 to 20 minutes or until the scones are lightly browned.
  8. Let cool. The scones are best eaten same day. 


Step 3

The butter can also be cut into the dry ingredients in a food processor.

Step 4

You don’t really need to knead the dough but just roll it on itself to form a ball.

Step 7

Just before baking, you can brush the scones with 35% cream and sprinkle with sugar.

Change the flavour!

You can add 250 ml (1 cup) of raisins, dried cranberries or 125 ml (1/2 cup) chopped candied ginger to the dry ingredients just before adding the milk.

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.