0 comments / Posted on by Gina Jelladian

Sonya's Buttery Breakfast Scones at RSVP Style & Gianni Fine Jewelers

Our mother, Sonya, has graced us with her delicious buttery breakfast scone recipe. We promise they are a coveted family favorite, uniquely crisp and buttery! Serve these scones up for any occasion, split and spread with butter, jam, or cream for breakfast, tea or coffee. They are a true treat to whip up for yourself and your family and friends!


  • 2 cups flour & dusting flour
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/3 cup sugar
  • 5 tablespoons evenly cut very cold butter
  • 2 tablespoons cut up shortening
  • 3/4 cup heavy cream+ lil more for brushing
  • One egg, whisked
  • Dried currants, dried apricots,
  • dried blueberries or (you pick)



  1. Heat oven to 375°. Combine flour, baking powder, salt & sugar in large mixing bowl &
  2. mix well. Cut in shortening & cold butter.
  3. In separate bowl, whisk eggs & add cold cream. Add to dry ingredients, just until incorporated.
  4. Add fruit & stir. Turn out onto lightly floured surface. Pat or roll to appx 3/4” thick -
  5. flour cutter & cut out scones (love the ruffled edged ones)
  6. Place on cookie sheet with parchment paper - leave a little space ...
  7. Brush lightly with heavy cream & sprinkle with light dusting of turbinado sugar.
  8. Bake for appx 15-17 min, or until slightly browned.
  9. Serve with butter & your favorite homemade jam.


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