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.


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.


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.



  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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