Shredded Butter Scones
By: June 16, 2018


These should be a staple in any recipe book. The small recipe size makes it simple to whip up in no time at all. In this version, the zest of one lemon was added to the dry mix for a pop of citrus that paired really well with the pictured seasonal rhubarb strawberry basil compote.

  • 2 cups all purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • *lemon zest or another prefered flavouring ingredient
  • ½ cup cold (preferably frozen) butter
  •  ¾ cup milk
  1. Preheat oven to 400° F
  2. Add flour, baking powder and salt to a bowl and whisk together
  3. Grate the butter into the bowl. With your hands mix the grated butter into the dry mixture
  4. Slowly add the milk to the mix, and stir with the back of a wooden spoon. Do not over mix. The dough should just barely come together
  5. Form into a ball, flatten into a circle, and then cut into 8 equal wedges
  6. Place on baking sheet and pop into oven
  7. Bake for about 15 minutes or until golden brown


Serve with butter and jam, and whipped cream if you are feeling decadent.


Recipe source:

Servings: 8
Yield: 8 scones
Main Ingredient: Flour Butter Milk
Categories: vegetarian, snack, side dish,