Scones with homemade Raspberry jam and butter

I’ve been making this scones recipe for as long as I can remember; I called them back then “Panecillos”. This was the Colombian Spanish name for Scones, something that took me a couple of decades to realize as Panecillos (or Scones) have always been a natural part of my life.
As you guessed, this is a super simple recipe that not only allows for a great family experience but is also super child friendly.
My kids love getting involved every time we make these scones at home, often per their request, and enjoy choosing and experimenting with different extras toppings like nuts, chocolate, dried fruits, cheese, ham, etc.
I now make this recipe dairy-free so my daughter can enjoy the scones as well by replacing the milk with our Oatly oat-drink and use non-dairy margarine.
Feel free to add your own toppings or enjoy the scones plane with some delicious jam for a cozy family Sunday breakfast


Super simple Scones

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12 pieces


  • 2 cups flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 3/4 tbsp sugar
  • 100 gr cold butter cut into small cubes
  • 3/4 cup milk
  • Juice of 1/2 lemon


  1. Preheat the oven to 190°C

  2. In a food processor using the dough blade (or by hand)

    Mix the dry ingredients by pulsing a couple of times.

  3. Add butter the food processor and pulse a couple of times until a crumbly mixture starts to form

  4. Mix the milk and the lemon juice and add it to the crumble mixture a drizzle at a time. Continue pulsing until a dough begins to form

  5. Remove the dough from the food processor and place in a surface covered in flour.

  6. Knead the dough until the exterior is soft.

  7. Cut out scone forms, place in an oven tray and brush the top with melted butter.

  8. Bake for 12 mins at a 190dec.

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