Best 11 Breakfast Scones Recipes

BED AND BREAKFAST SPICED PUMPKIN SCONES WITH HONEY BUTTER

Steps:

• Preheat oven to 200 C / Gas 6. Lightly grease a baking tray.
• Cream together butter and sugar, then beat in egg, pumpkin puree and 4 tablespoons milk until smooth. Add the mixed spice to the pumpkin mixture, taste and adjust the spices to taste. Stir in flour until a dough forms, then knead a few times on a well floured surface until the dough holds together. Add more flour if dough is too wet or sticky.
• Press the dough into a flat circle 1 to 1.5cm thick. Cut into 6 wedges, place onto greased baking tray, and brush the tops with 2 tablespoons of milk.
• Bake in the preheated oven until golden brown on top and bottom, 10 to 15 minutes. Once done, wrap scones with a clean tea towel and allow to cool for 15 minutes before serving with the honey butter.
• Honey Butter: Mix the butter and honey together, adding the honey a spoon at a time until the right consistency is achieved. Mix well. Best served fresh with the pumpkin scones.

BREAKFAST SCONES

Steps:

• In a bowl, combine flours, brown sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until a soft dough forms. Turn onto a lightly floured board and knead gently 10-12 times or until no longer sticky., Divide dough in half; gently pat or roll each half into an 8-in. circle 1/2 in thick. Cut each circle into eight wedges. Separate wedges and place on an ungreased baking sheet. Bake at 400° for 15-18 minutes.

BED & BREAKFAST SCONES

Steps:

• Preheat oven to 400; set aside a lightly greased baking stone or cookie sheet.
• In a large bowl, combine dry ingredients; cut in butter to resemble coarse crumbs; select one or more Optional Add-In from the list above (equalling about 1 cup total); make well in the center.
• In a measuring cup, mix milk and eggs, pour into well in flour mixture EXCEPT -- reserve about 1 tablespoon of egg-milk; add flavoring of choice.
• Stir flour-milk mixture with a fork, it will be slightly dry and rather stiff (add a bit extra milk if it appears "too" dry).
• Dump dough onto a floured surface, incorporating any dry crumbs from the bottom of the bowl; knead several times but DO NOT OVERWORK the dough.
• Divide into two balls; place one on either end of the baking stone or cookie sheet; pat into an 8-inch disk, about half-inch thick.
• Using a pastry brush, spread the reserved egg-milk over the tops of both disks; sprinkle with Topping of Choice covering thoroughly.
• With a pizza cutter or big knife, cut each cake into wedges (four large or six small), LEAVE IN PLACE.
• Bake for 20-25 minutes (tops will be golden brown); separate wedges and check that dough is "dry" -- if not, pop back in oven & give it 2-3 more minutes; then serve immediately.
• SERVE WITH: Recipe #186965 or Recipe #208437.
• LEFTOVER SCONES: as if -- but okay IF you have leftovers, cut horizontally, spread with butter and toast lightly.
• GREAT COMBINATIONS:.
• chocolate chips with cranberries & brown sugar topping.
• chocolate chips with orange zest & orange flavoring.
• cranberries with walnuts.
• cranberries with apricots.
• apricots with nuts.
• poppyseeds with lemon flavoring & zest.
• cheese with nuts or chocolate chips.

BLUEBERRY BREAKFAST SCONES

Steps:

• Preheat an oven to 400 degrees F.
• Line a baking tray with parchment paper. Pulse the flour, sugar, baking powder and salt in a food processor, until fully combined. Add the butter and continue pulsing until it is roughly combined. There will still be lumps of butter. Tip the mixture into a bowl, and stir in the 2 eggs and cream with a knife. Gently mix in the blueberries with your hands.
• Turn the dough out onto a lightly floured surface and press it into a 6 by 6-inch square pan. Cut the pastry into quarters, then halve each quarter. Place the pan onto the prepared baking tray and brush the scones with the egg and milk glaze. Bake for 15 to 20 minutes, or until golden. Serve warm with butter, if you like.

GINGERBREAD SCONES WITH LEMON BREAKFAST CREAM

Steps:

• Preheat oven to 425 degrees F.
• In a large bowl, combine sugar,flour, oatmeal, baking powder, ginger, cinnamon, & nutmeg. Stir in margarine until crumbly.
• In a small bowl, combine milk, egg whites and molasses. Add to dry ingredients and mix.
• Add dough onto a floured surface; knead gently up to 10 times.
• Flatten dough to about 3/4-inch thickness. Cut with round biscuit cutter.
• Place on ungreased cookie sheet. Sprinkle tops of scones with reserved 1 teaspoon sugar.
• Bake for 9 to 11 minutes or until golden brown.
• While cooking, begin making the Lemon Breakfast Cream.
• Place cheese and lemonade concentrate into blender or food processor and blend until smooth. Serve on top of warm scones and enjoy!

BRUMMIE BACON CAKES - ENGLISH BACON SCONES FOR BREAKFAST

Steps:

• Grill the bacon until crisp. Cut into small pieces. Sieve the flour and salt into a bowl and rub in the butter to fine breadcrumbs. Add the bacon and one third of the cheese.
• Mix the milk, ketchup and Worcestershire sauce together in a separate bowl. Add the dry ingredients to make a soft dough. On a floured board, roll out an 18 cm (7 inch) circle.
• Brush with milk and cut into 8 wedges. Arrange on a greased baking sheet and sprinkle with the remaining cheese. Bake for 30 minutes in a preheated oven at 200 °C / 400 °F / Gas 6.
• Serve hot with fried eggs and tomatoes for breakfast, or split and spread with butter and garnished with watercress.

BREAKFAST SCONES

Steps:

• Mix dry ingredients.
• Rub in butter til crumbly.
• Mix in beaten eggs.
• Add enough cold water to make a soft dough.
• Turn onto floured board and pat to 1 inch thickness.
• Cut in rounds or squares.
• Fold in half and brush with milk.
• Place on greased baking sheet.
• Dust each with sugar.
• Bake 400F 15 minutes.
• Serve hot with butter and jam.

FARMHOUSE BED AND BREAKFAST APRICOT SCONES

Steps:

• Preheat oven to 400; seasoned baking stone or greased cookie sheet; set aside.
• In a bowl, combine dry ingredients; cut in butter.
• In a small bowl, combine eggs; reserve ONE TABLESPOON for glazing; set aside.
• In another bowl, combine sour cream, milk and eggs; add apricots; stir into crumb mixture until dough clings together.
• Turn onto lightly floured table, knead 12-15 times; divide down into two portions.
• Pat one portion into a 6-7 inch disk on the baking sheet.
• Combine filling ingredients, sprinkle over first disk in pan to within 1/2-inch of edge.
• Pat remaining down into matching disk, place over filling, softly pinch edges, but don't worry if they're not sealed.
• Glaze top with reserved 1 T. egg, sprinkle with additional sugar (brown or white); cut into wedges, leaving in place on pan.
• Bake for 15-20 minutes (golden brown).
• Cool slightly, break apart carefully; serve warm with honey and apricot jam.
• VARIATION: try dried cranberries for a tangy eye-opening breakfast treat!

BLUEBERRY BREAKFAST SCONES

Steps:

• Preheat an oven to 400*.
• Line a baking tray with parchment paper.
• Pulse the flour, sugar, baking powder and salt in a food processor, until fully combined. Add the butter and continue pulsing until it is roughly combined. There will still be lumps of butter. Tip the mixture into a bowl, and stir in the eggs and cream with a knife. Gently mix in the blueberries with your hands.
• Turn the dough out onto a lightly floured surface and press it into a 6 x 6-inch square. Cut the pastry into quarters, then halve each quarter. Place the scones onto the prepared baking tray and brush with the egg and milk glaze. Bake for 15-20 minutes, or until golden. Serve warm with butter, if you like.

ENGLISH BREAKFAST SCONES

Steps:

• Preheat to 400.Dust baking sheets with flour. Sift first four ingredients into a bowl.Add butter and blend with fingertips until coarse meal. Mix in raisens. Whisk cream and eggs in small bowl to blend. Pour over crumb mixture, stirring just until combined. Transfer dough to lightly floured work surface. Press dough into 1 inch thick round.Cut out rounds using 3 inch cookie cutter, Gather dough and recut. Transfer scones to prepared baking sheet and sprinkle with additional sugar. Bake 10 minutes. Reduce oven to 350 and bake until light brown about 18 minutes. Cool slightly. Serve warm.

BREAKFAST SCONES

Steps:

• 1. Add the dry ingredients being sure to sift the baking powder to make sure there will be no brown spots in your scones.
• 2. Cut in the frozen butter or just dig in and mush it up, but you have to work very quickly. You DO NOT want to melt your butter or make it soft. It is part of what makes them rise. Make sure everything is cold you work with. This is where I made a change. I grated the butter then tossed it in the flour, turned on the beater for about 30 seconds added the wet ingredients and the berries and then once almost all was wet about 45 seconds dumped it onto a cutting sheet. Kneading it about one minute then formed my flat round and cut it. It was faster and easier.
• 3. Mix the egg with the 1/2 cup of cream and beat together until creamy.
• 4. Add all the wet ingredients to the dry and throw in the berries at this time. Work quickly then knead a little bit in the bowl just to make a nice ball.
• 5. Flatten the ball on a clean surface and use VERY little flour into 3/4 inch thick 8 inch circle. Cut into 8 pieces.
• 6. Move to your baking sheet. Brush with the last two tablespoons of cream then sprinkle on the coarse sugar sprinkles.
• 7. Bake in a PRE HEATED oven to 425 for 12 to 15 minutes. Let cool! Wrap up and wait for breakfast Yummy! Enjoy