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Afternoon Tea Scones for Mother’s Day Brunch

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  • Author: Kirsten Gjesdal


Mom deserves a great breakfast.


  • 2 cups + 1 tablespoon All-Purpose Flour
  • 3 3/4 teaspoons Baking Powder
  • 3/4 teaspoon Salt
  • 1/4 cup Sugar
  • 3 tablespoons cold Butter, cubed
  • 1 Egg
  • 1/2 cup Buttermilk
  • Egg wash (1 egg + 1 tablespoon milk)


  1. In the bowl of a stand mixer fit with the paddle attachment, combine flour, baking powder, salt and sugar. Add butter and mix on low until the mixture appears sandy.
  2. In a small bowl, whisk together the egg and buttermilk. Add to the flour mixture and mix on medium-low speed for 1-2 minutes, until a cohesive dough forms.
  3. Form into a smooth ball and lightly cover with plastic wrap, let rest at room temperature for 20 minutes. Preheat the oven to 400F.
  4. On a lightly floured surface, roll into a circle about 1-inch thick and cut out 4 scones with a round cookie cutter. Re-roll the scraps to get 2 more scones. Place on a lined cookie sheet and brush the tops with egg wash. Bake 15-20 minutes until tops are golden brown.