I have been craving my mother’s brown sugar scones for awhile now and just needed to remember to ask her for the recipe and have an excuse to make them. My excuse came Monday when I started my internship at The Tyee. The Tyee staff is awesome and I am looking forward to failing miserably for them in softball this summer… oh yeah, and completing my internship project too.. that too for sure… In any case, starting with them means that I have a new crowd to bake for. Perfect! Scones it is!
These scones are buttery, lightly sweet, and just gloriously yummy. Oh, they are also terribly easy. I love mom’s original recipe, which she normally tops with fruit, but I wanted to change it up too. I made one standard batch (so tasty) and decided, as I am wont to do, to add caradmom and chocolate to the recipe to make a snazzed-up version. Heavenly. Both versions are to die for. I can barely hold back from eating everything.
Mom’s Brown Sugar Scones Two Ways
Ingredients (for one batch)
- 3 cups flour
- 2 tsp baking powder
- 1 cup brown sugar
- 1 cup butter
- 1 cup milk (plus more if needed)
Additions for the Chocolate Cardamom Brown Sugar Scones (CCBSS)
- 1 tsp ground cardamom
- 1 cup semi-sweet chocolate chips
Directions
- Preheat oven to 375°F and line a baking sheet with parchment paper. If you have a baking stone, that’s what my mom always uses.
- In a large bowl whisk the flour, baking powder, and brown sugar. (If making CCBSS, include cardamom now as well)
- Using a pastry cutter, or your fingers, work in the butter until it is well combined and resembling coarse meal. (Add the chocolate chips now if making CCBSS)
- Add the milk and stir until a sticky dough forms, don’t over work the dough.
- Turn the dough out onto a flat surface and roll into a circle about 3/4 – 1 inch thick. At this point, you can either score the circle into wedges that you will cut after it is cooked or you can actually cut out wedges. I did both this time, the scored circle definitely had to cook a little longer.
- Place wedges or circle onto your prepared baking sheet, sprinkle with brown sugar, and bake for 15-20 minutes. My wedges cooked in about 15 minutes, the circle was about 20. The edges of your scones will be golden and they will be a slightly firm when poked.
- Serve with a glass of milk, coffee, love, etc.
Brown Sugar Scones pre-oven
Chocolate Cardamom Brown Sugar Scones pre-oven.
Ready for munching. And munch I did.
The whole batch... minus one that HAD to be tested.
Related Posts
Magic Bars… Double Brown Sugar Cookie Bars
Campfire Bars – Butter Baked Goods
Brown Butter Chocolate Chip Toasted Coconut Cookies, whew
Hot Cross Buns! (Yes, I chocolated these, you can go the traditional route!)
Chocolate Chipotle Cookies- kicky treats
Dark Chocolate & Candied Ginger Cookies for the Great Food Blogger Cookie Swap!
The Tyee staff is truly lucky to have you. And these delicious concoctions.
Thanks Robyn! More to come! We are really going to need softball this summer to work the baking off.
These look so good! I am opening a bed and breakfast in Virginia so I am always looking for some good recipes! Thanks!
I am so glad! We always joked about my mom needing to open a Bed and Breakfast so she could bake and chat with people all the time. These are wonderful and great to curl up with in the morning.
Pingback: Not Crocker, oh where are you? | Not Crocker
Awesome, took these to the OR staff after my surgery and they raved and all wanted the recipe. As with all scone recipes the secret is to not over work the dough! Love these, very similar to a recipe that I lost in a cookbook from Belize.
Yes! A tender scone is a lightly-worked scone! Glad they worked out, these are also great with fruit, nuts, etc.
*Divine* scones! Super light, moist, flavorful, tender, rich and sweet–I doubt if a better recipe exists 🙂 Everyone who has one is shocked b/c it’s not the typical hard, dry scone they’re used to. It’s adaptable you can dress it up or down to your liking and it makes up perfect from the start. It’s the kind of thing where you’ll want to share your scones with friends but hold on to the recipe just to make them wonder how you did it.
I am thrilled you love them! Have you tried any exciting additions with them? I love them with a tart berry, either mixed into the dough or as a topping.
I tried kind of a butterbrickle flavor, Heath toffee chips mixed in with a brown sugar, butter-scotchy icing. I’m just so impressed by the wonderful rich flavor of the scone itself that I could’ve easily halved the chips and have still been in paradise 🙂 I’m really looking forward to maybe cranberry/pistachio for Christmas…ooh, or maybe candy cane chips! Or a sugared citrus combo! (Originally I was just looking for a good basic scone recipe for some lemon curd that’s in the ice box. Needless to say, the lemon curd remains unopened–your scones are so good.)
Stacey, you and your mom could *easily* become the next Mrs. Field’s of scones! It’s just such a solidly addictive recipe 🙂
My goodness! All those combos sounds amazing, but I am with you that the scone is pretty spectacular on its own! I am so glad you are crazy for it, it is a recipe I’ve always loved! Hmmm, I’ve been dreaming of starting a beer-serving cafe/bookstore, it would sure make things easier if we just had to serve scone varieties!
Pingback: Lemon Poppy Seed Scones with Lemon Cream Cheese Glaze |
Omgosh. I was searching for scones that used brown sugar instead of white and this came up. It was very easy!! I had to use margarine instead of butter and I added chocolate chips but no cardamom. I did something wrong in all my measurements because I had a super sticky soft dough/batter that I ended up having to pat into a circular shape with waxed paper, but OH, the flavor!! This is the TASTIEST. Thank you for this recipe. It’s a new favorite. 😀