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Compliments of Diana Dyer, MS, RD


A delicious recipe from Susan Falcone (Ann Arbor, Michigan artist, naturalist, and friend) based on a traditional Scottish oven scone recipe. Susan serves these at her studio’s holiday open house.

Mix in a bowl:

  • 2 cups flour (I use about 1/3 whole wheat and 2/3 unbleached)
  • 2-1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp sugar

Mix together & add to dry ingredients:

  • 1/4 cup olive oil
  • 1 beaten egg
  • 2/3c buttermilk or sour milk (or plain yogurt)

Stir only enough to mix.

Can add cinnamon, raisins, nuts, dried cherries, whatever.

Turn dough onto floured surface and pat out to a circle about 1/2" thick, prick with a fork and cut in wedges. Bake on a baking sheet at 425-450 for 10-15 minutes. (I often bake this on an oven stone.) Yield 8-12 (I usually make 8 generous portions.)