I started making scones a few years ago. I tried many recipes on different sites, and settled on these amounts. You can make your own version of this recipe, such as using 100g of cake flour and 100g of bread flour, or using only milk, etc.It's often said that you have to chill the butter or if the dough is runny you must refrigerate it, etc., but I don't really think about those things. They usually turn out fine as long as the dough isn't watery.However, forgetting to add the baking powder will give a bad result, so make sure you add it. Recipe by Kurapura

I am addicted to making macarons, so the leftover egg yolks keep piling up. I couldn't be bothered to make cookies, so I used egg yolks instead of whole eggs in my usual scone recipe. They turned out just like the scones I once got at a bakery.*Adjust the amount of egg depending on your margarine. Sometimes 80 ml is just right, and other times it's not enough, so add lit little by little.*This time I used 2 medium size egg yolks. The texture becomes too crumbly if you add more than 40 ml. Recipe by +pocopoco+

At last I was able to create my own delicious easy scones. It's crispy outside, fluffy inside.Adjust the amount of egg mixture when using margarine. The texture becomes lighter than butter.Do not worry if the dough is soft, as it will be okay to dust with flour.In step 5, use a thick plastic bag to put the dough, it won't mess your hands. Recipe by +pocopoco+

I modified a scone recipe that I fond in an old English cookbook to use cake flour instead of whole wheat flour. I know it off by heart but thought I'd make a note anyway. (I combined this recipe with the old "Earl Grey Scones" recipe that I had already uploaded).Due to using vegetable oil and allowing the dough to sit in a warm place, these scones have a moist, fluffy, and soft finish. Adjust the baking time depending on your type of oven. You can eat these the day after you've made them by either popping them in the toaster oven or heating them up for 10 seconds in the microwave. Recipe by KT121

This simple scone recipe leaves you plenty of room for customizing. They are delicious as is, but you can also mix in thinks like raisins, nuts, cheese, herbs.... chocolate.... Have fun with them! (I forgot to take photos of the first few steps but I'll add them next time I make scones.)

I wanted to eat delicious, authentic scones at home.After adding the beaten eggs and milk, please mix lightly as not to knead.Whipped cream instead of clotted cream is also delicious, but non-sugared whipped cream is English-style. Recipe by Cosy19

The scones I had at a café were just too delicious that I became addicted. Since I like a simple taste that goes with jam and cream, I made these soft and fluffy with no sweetness.I used a half-amount of chocolate chips, 30 g. Jam tablets are also delicious.I use good flour when making scones. This time I used dolce.I think they're best when warm, so if they cool, please heat them in a microwave or toaster oven before eating. Recipe by nyonta

Less sweet than other versions, these perfectly textured scones are usually eaten with clotted cream and sweet jam.#sweet #pastry #dessert #breakfast #tea #teatime #vegetarian #English

I made my own versions of a recipe I saw in a magazine a while ago. I tried adding yogurt and other ingredients, but settled on this.In step 3, make sure you mix until the dough is crumbly. If you are using a cup to cut out the pieces, the dough will expand nicely if you use a cup with a thin rim. Recipe by lov_sweets

I aimed to emulate KFC's biscuits (scones), and after a lot of trial and error this is the recipe I've settled on. In the end they are different from the KFC version, but it's simpler and easier to eat than the version I was aiming for.When you get used to making these, you can make the dough while the oven is heating up. The important points are as follows: Make sure the butter doesn't melt, and to just work quickly. If you chill the butter and the floury ingredients in the refrigerator beforehand, they'll be easier to work with. Don't knead the dough. The scones will become heavy, and won't split easily. If the dough becomes too soft, chill it in the refrigerator before proceeding. Recipe by Yukiline

I’ve tried lots of recipes for scones and these days I find myself making this one, which is a combination of many. Feel free to use other dry fruits or nuts.

With this quick, uncomplicated recipe you can eat all week like you went to the coffee shop without your wallet suffering from those prices. This recipe is for a plain scone, perfect for dipping in your favorite preserves or your cup of coffee. Each time you make them try something new: add chocolate, dried fruit, or nuts before you add the eggs and then continue on with the recipe as written. I hope you enjoy!