We recommend using a high quality expeller pressed canola oil or real butter.

Use whole milk, soy milk or soy creamer, or coconut milk. Real cream is also good, though you will need an extra 2 or 3 tablespoons of cream. We don't recommend using less than a 2% milk and never just water.

You may also melt the butter (in microwave) and add to eggs. Just let it cool enough before adding that it won't cook the eggs.

Use a whisk to beat eggs. Then add oil/melted butter and finally milk before adding dry mix.

Mix batter gently with fork. It doesn't need to be beaten; just combined until there is no dry flour left.

Clean up is easier if you use baking parchment paper on the baking sheet.

We use a cookie or ice cream scoop to scoop the batter onto the baking sheet (or parchment paper).

Place baking sheet on middle rack of oven.

Bake until they are lightly browned and slightly springy to the touch.

Leftover scones can be frozen and then reheated in an oven or toaster oven and they come out like fresh baked. Really!

To cut down on fat you may substitute 3 tablespoons of apple sauce for three of the tablespoons of oil. (Use 2 T. of oil and 3 T. of apple sauce.)

If using cold butter, try wearing plastic food gloves while rubbing butter into dry mix. Rub butter in just until no large lumps are present and the mix has the texture of fine, moist sand. Then just turn plastic gloves inside out and discard leaving your hands clean and dry.

High altitude baking may require a bit more liquid.

© 2006 Tea dle Dee. All rights reserved