Return of the Savvy Scones

New readers may not realize this, but I am somewhat known for my Savvy Scones. I bring them to blogger meet-ups. I offer them up for fundraising bake sales. I give them away occasionally on the blog.

This weekend, I decided I needed to make a new scone recipe. One that I could eat smothered in peach butter or blueberry butter.

If you are looking for a scone to eat on its own, perhaps with a coffee or cup of tea, this is not the scone recipe for you. May I recommend my Chai Tea Savvy Scones or Sea Salt & Dark Chocolate Cherry Savvy Scones instead?

But if you are looking for a scone to serve as a delicious vehicle for jams, jellies and preserves, you’ve come to the right place. They are fairly plain on their own, but then, that’s kind of the point.

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Simple Savvy Scones

Makes 12

2 1/2 c whole wheat flour

1 T sugar

1 T baking powder

2 tsp baking soda

1 tsp salt

1/3 c olive oil

1 T apple cider vinegar

3/4 c milk

Preheat the oven to 400F, and grease a large baking sheet.

Combine the dry ingredients in a large mixing bowl. In a small mixing bowl, whisk together the liquid ingredients.

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Pour the wet into the dry ingredients and stir until fully incorporated. The dough will look a little dry.

Divide the dough into 2 equal pieces. Pat each into a 1″ thick round disk on the baking sheet. Slice each disk into 6 equal wedges, separating the pieces slightly so that the edges will bake.

Bake at 400F for 12-15 minutes, until the scones are firm to the touch.

Serve with your favorite fruit preserves.

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Comments

  1. says

    These look great. I’m a big fan of scones, mostly because I like them with tea. When my mother and I go for tea (as we’re accustomed to doing when we’re on vacation since we’re both 70 and enjoy high tea) we’ll always get scones with jam and clotted cream.

    • Julie @savvyeats says

      1% but skim or 2% would work as well. I’ve made them with almond milk in the past with no problem as well!

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