Two Kinds of Scones

Happy Monday, friends!

In the past few months, I have participated in two bake sales for charity, where I sold Sea Salt & Dark Chocolate Cherry Scones and Chai Tea Scones. Now that both of the bake sales are over, I’m able to post my scones recipes today!


Loved by Lindsey, Heather, Ashley, and Dan, these scones are not too sweet, and while they are not moist, they are not dry and crumbly, either. Basically, they have the perfect texture for a scone. The flavor options are endless, too! Enjoy with your morning tea, crumbled over oatmeal or breakfast quinoa, or as an afternoon snack.

Basic Scones

2 1/2 c. whole wheat flour

1/2 c. turbinado sugar

2 T. baking powder

2 T. ground flax seed

1/4 tsp. salt

1/3 c. canola

1 c. almond milk

Flavor Options

Chai Tea Scones: 3 bags of chai tea

Chocolate Cherry Sea Salt Scones: 3/4 c. dark chocolate chips, 1/2 c. dried Bing cherries, and pinch of sea salt (sprinkled on top)

Preheat oven to 400 *F. In a large bowl, stir the dry ingredients together.

Add the oil, using your hands to knead the wet ingredients into the dry. Add the milk in three parts, again kneading with your hands after each addition.


Add the appropriate flavoring:

For Chai Tea Scones: Cut open all three bags of tea, and pour the contents into the dough. Fold in with your hands until well-distributed.


For Chocolate Cherry Sea Salt Scones: Add the chocolate and cherries. Fold in with your hands. The salt will be used later.

Separate the dough into two parts. Put both parts onto a greased cookie sheet, patting with your hands to create a circle about 1/2″ thick with each half. (Or if you are like me, and sent your big cookie sheet to New York with your fiance when he moved so that you wouldn’t need to move it later, you may need to do one part at a time in your smaller Le Creuset dish. Just saying.)


Slice each circle into 6 even wedges, leaving you with 12 scones. Separate the wedges slightly so that the edges will cook.

For Chocolate Cherry Sea Salt Scones: Sprinkle each wedge with a pinch of sea salt.


Bake for 12-15 minutes at 400 *F, until the tops are firm and the sides of the scones no longer look doughy. Remove from oven and allow to cool.

Look how nice and puffy they get. Enjoy!

Here’s how to store your scones!

Nutritional Data per Basic Scone. Does not include flavorings.
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  1. says

    i know that i will never be able to make them as yummy as you did. but i sure i am going to try. i couldnt decide which one was my favorite when i was eating them- it changed with each bite! SO YUMMY!!!

  2. says

    Wow, these scones look delicious. I have always been too intimidated to try scones because I thought they seemed too complicated to make, but your recipe is very concise and I may just have to try these out!
    Perfect for when my parents come over for a weekend morning visit, or for when I feel the need to bring in a treat for the office. I bet they’d wow the boss, for sure!
    Thanks for sharing :-) Have a great week!

  3. says

    Wowza!I’m gonna have to try these for the hubs.. and speaking of hubs… yours is going to be a very happy one with all the cooking you do!!

  4. says

    I love the addition of actual tea- it’s so creative! I actually have those same tea bags (and I’m not a fan of it as tea) so these are on the to-make list.
    I wonder how they would be with honey? 1/3 c. +1 tbsp, then 1 tbsp less almond milk? Sounds good to me! I’ll let you know how they come out!!!

  5. says

    THESE LOOK AMAZING! i literally had “go to julie’s blog for chai tea scones” on my to-do list ever since you said you posted them. these look amazing, and i love the ingredients/nutrition on them. fan-tab-u-lous! im sad the red mango date didn’t work out, but let’s resched ASAP!!!!!

  6. says

    these are great! just made them but plain because I wanted to use flavored jams on them. will try different add ins next time. subbed coconut oil for the canola since that’s all I use.

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