"The best times you are going to have in life are at the dinner table and in bed." Old Italian saying. So relax, and enjoy the simple things!


The Best Scone Recipe Ever: Auntie Susie's Secret Recipe #Desserts #Weekly Menu Plan


It is getting close to Auntie Susie's birthday. She has the same one as my daughter, so of course we are thinking about her more often. Auntie Susie is my husband's sister who has lived in England with her family for quite a number of years. We don't get to see them very much, which is sad because her kids are closest to my kids in age of all the cousins. 

Susie gave us this scone recipe before we had kids. Probably about 15 years ago. Every time my husband makes it people rave about how tasty these scones are.

They are a perfectly balance in texture. Not a soggy mush of butter, not a dry crust of bread... these are delicious on their own, or with a little butter and jam.

So enjoy these one cool weekend morning, and don't let Susie know we gave you the recipe...

The Best Scone Recipe Ever: Auntie Susie's Secret Recipe

by Auntie Susie 
adapted by Diane Balch

 preparation 10 minutes                                       serving 8


2 cups of flour
1/3 cup of sugar
1 1/2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of salt
6 tablespoons of butter, chilled
1/2 cups buttermilk
1 large egg
11/2 teaspoon vanilla extract
2/3 cups dried currants, or dried cranberries or chocolate chips etc.


1) Preheat oven to 400 degrees.

2) Whisk flour, sugar, baking powder, baking soda and salt together.

3) Cut butter into 1/2 inch cubes and distribute over flour mixture.

4) With a pastry cutter or a mixer set on medium mix the butter into the flour until the mixture resembles coarse crumbs.

5) In a small bowl whisk buttermilk, egg, and vanilla together.

6) Mix buttermilk mixture into flour mixture. When incorporated stir in your fruit or chips.

7) With lightly floured hands shape dough into an 8 inch circle and put it on an ungreased baking sheet.

8) Cut the circle into 8 wedges. Separate them and bake for 18 -20 minutes or until the tops of the scones are lightly brown or an inserted toothpick comes out clean.

9) Transfer the scones to wired cooling rack and let sit for at least 5 minutes before serving with: butter, clotted cream, jam, apple butter etc.  

Weekly Menu Plan:

Sunday: Apple Sage Chicken with Mashed Potatoes and Spinach

Meatless Monday: Simple Black Bean Enchilada with Guacamole 

Tuesday: Shrimp with Trader Joe's Green Curry Sauce over Brown Basmati Rice

Wednesday: Escarole and Beans over Pasta

Thursday: Sausage and Eggplant Quick Cassoulet and Rustic Homemade Bread

Friday: Pumpkin Lentil Stew over Quinoa

Saturday: Goat Cheese Raviolis with Marinara Sauce and a Green Salad

This post is shared on the following food/craft parties. Be sure to check them out:

Wednesday Food:

Thursday Food:

Friday Food:


  1. These look wonderful Diane! Thanks for sharing the secret recipe

    1. Thank goodness Susie is in England, only kidding she would be flattered.

    2. I made a mistake on transcribing this handwritten recipe. Please check my update. It is 1/3 cup of sugar not 1 cup... so sorry.

  2. These scones definitely look WONDERFUL !!!
    I like the recipe

    1. I hope you try it. It really is the most balanced scone recipe I ever made.

    2. I made a mistake on transcribing this handwritten recipe. Please check my update. It is 1/3 cup of sugar not 1 cup... so sorry.

  3. These scones certainly do look like the best scones ever! Thanks for sharing!

    1. I hope you get a chance to try them. Really the best texture ever.

  4. My kids really want to have a tea party this weekend, so I think we'll make these!

    1. I hope you do... we really have been making this recipe for over 20 years. It is excellent.

  5. How fun to have family recipes to pass down and share with your family and readers. The scones look fabulous!

    1. Thanks Christy,
      As long as I don't get caught!


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