Recipes

scones: three ways

For us, scones are a hallmark of a good day with mom. Growing up, scones and iced teas were a go-to snack after a long day at school. Now, the tradition has carried on into adulthood, as we will stop at a cafe after barre class for a much earned ginger-scone and say, “to split” as we order it with two iced teas… always with lemon.

So it was only right that for mother’s day we share a scone recipe. We have accompanied this bite with a trio of books by the legendary Alexandra Stoddard, who at her core embraces beautiful living and finding happiness with the simple things… and for us, that is scones with mom.

Ingredients

  • 1 box of plain scone mix + ingredients according to box directions (we used Stonewall Kitchen, so for that it is cold butter and water)
  • Mix-ins: 
    • Chocolate chips + cinnamon
    • Lime zest + coconut flakes 
    • Strawberries + thyme leaves
    • Orange zest + dried cranberries 
    • White chocolate chips + cherries
    • Lemon zest + candied ginger 
    • Blueberry + white chocolate chips 
    • Pistachio + dried cranberries 
    • Cinnamon + raisin 

Steps

  • Assemble the basic scone mix according to box directions
  • Separate the dough into three bowls
  • Add the mix-ins for the scones into each bowl, combining into a ball
  • On a floured surface, place the first ball of dough and roll out until the dough is about an inch thick
  • Using a cookie cutter or overturned glass, begin cutting out your scones, assembling each on a baking sheet lined with parchment
  • Bake the scones according to box directions