Good Morning Scones


I bake scones to make mornings happy.

Mornings in my household can be a workout. The daily task of getting four young children ready for the day – dressed, groomed, fed, and often out the door with their mama and daddy before the workday begins can be a daily exercise in patience, will, and endurance.

Sometimes we need something extra special to add some sweetness to the start to our day.

On occasion, I wake up just a little bit early and sneak into my kitchen trying not to disturb the stillness of my home.

I make my way gently, delicately combining ingredients for a batch of scones.
I prepare them with care and attention in the quiet peacefulness of the early morning.

Quite simply, I make them with love.

Gathering as a family first thing in the morning and sharing this simple indulgence together, for me, is the recipe for a perfect start of a day.

Basic Scones


  • 2 cups all-purpose flour
  • ⅓ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 4 tablespoons chilled, unsalted butter – cut into small pieces
  • 1 large egg
  • ¾ cup milk
  • 1 teaspoon vanilla
  • 1 cup of fresh or frozen fruit – such as raspberries, blueberries, sliced strawberries or peaches
  • (optional – ¼ cup mini chocolate chips)


  1. Preheat your oven to 450 degrees F. Line a baking sheet with parchment paper or lightly butter a baking sheet.
  2. Combine the flour, sugar, baking powder, and salt in a large bowl. Whisk together. Add chilled butter pieces, incorporating them into the flour mixture with your your fingers, a pastry blender, or a stand mixer until well combined.
  3. Place the egg, milk and vanilla in a small bowl and whisk together.
  4. Add the egg mixture to the flour mixture and stir with a rubber spatula gently, just until the ingredients are barely combined. Gently fold in fruit and chocolate chips.
  5. Using a ½ measuring cup scoop 6 heaping cupfuls of the scone mixture onto the lined baking sheet, gently reshaping into a tight, round dome if necessary.
  6. Bake the scones until they just start to turn golden brown – approximately 15 minutes.
  7. Cool the scones on the baking sheet for 5-10 minutes. Serve and enjoy!

Photo credit: Mollie Guillemette