Ingredients
Units
Scale
- 2 cups all-purpose flour, plus more for dusting
- 3/4 teaspoon baking soda
- 3/4 teaspoon cream of tartar
- Pinch of salt (1/4 teaspoon)
- 1/3 to 1/2 cup whole milk, as needed
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, whisk together the flour, baking soda, cream of tartar, and salt until evenly combined. - Add 1/3 cup milk to the dry ingredients and stir with a wooden spoon or fork until the mixture begins to come together. Add more milk gradually, one tablespoon at a time, until you have a moderately stiff dough that holds together but isn’t sticky.
- Turn the dough out onto a well-floured board or clean countertop. With floured hands, gently knead 2-3 times just to bring it together smoothly.
- Pat or roll the dough into a circle about 1/2 inch thick. Using a sharp knife dipped in flour, cut the circle into 8 equal triangular wedges.
- Transfer the triangles to your prepared baking sheet, spacing them about 1 inch apart.
- Bake for 12 to 15 minutes, until the tops are golden brown and the scones are cooked through.
- Remove from the oven and let cool on the pan for 5 minutes before serving warm.
Equipment
Buy Now → 
Nordic Ware Scottish Scone & Cornbread Pan
Buy Now →
Porcelain 3 Tier Dessert Stand
Buy Now →Notes
- The original 1912 recipe calls for “enough milk to moisten,” so start with less and add more as needed. The dough should be soft but not wet.
- For a richer scone, you can add 2-3 tablespoons of softened butter to the dry ingredients before adding milk.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Category: Breakfast, Dessert
- Method: Baked
- Cuisine: Scottish, American
Nutrition
- Serving Size: 1 scone
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 0.5g
- Saturated Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
