I do a lot of baking, but have never made scones. Are they pretty easy to make?  Does anyone have a favorite scone recipe?

Scones are basically biscuits, a little sweeter usually.  They are not hard to make.  I don't have a favorite recipe, but it's hard to mess them up.

[Not actually constant-reader, but really her DH on her account]

I'm not a baker at all but I can make scones.  I make lemon blueberry scones that are very good.  You can find the recipe at allrecipes.com. (I don't know how to post a link)

Thanks!  I've been making biscuits forever, so I'm sure the scones will be easy!

The following are some recipies I got from fellow tea swappers here on PBS.

Rob's Tea Scone Recipe

Okay, here's a scone recipe that I like. There's even brewed tea in it! These scones also freeze well. I wrap each one in plastic and then place in a large sealed freezer bag.

To make 16 scones you need the following ingredients:

Preheat your oven to 400. In a medium bowl combine flour, baking powder, sugar and salt. With pastry blender or fingers, cut or rub in butter, until mixture is size of small peas: set aside.

In small saucepan, bring milk to a boil. Add 6 tea bags, cover and brew 5 minutes. Remove the tea bags and cool. Beat in eggs. Gradually add this tea mixture to flour mixture, stirring until just combined.

Now make the tea glaze by boiling 1 cup water and brewing 4 tea bags for 5 minutes. Remove tea bags and stir in 4 TBS sugar. Let cool.

Turn dough onto floured cookie sheet and pat into 1" thick circle. With blunt edge of knife, score top of dough into 16 pie shaped wedges. Brush with tea glaze and bake 20 minutes or until golden brown. Cool on wire rack

Coconut Scones

(as shared by Anastasia) From Sunset Magazine Kim Case writes that her nephew calls these jam-filled scones "coconut stones," which is no reflection on their moist and fluffy texture!

1. In a large bowl, mix flour, coconut, oats, 2 tablespoons sugar, baking powder, and salt. With your fingers or a pastry blender, rub or cut in butter until mixture forms coarse crumbs.

2. In a small bowl, beat eggs and milk to blend. Stir all but about 1 tablespoon egg mixture into flour mixture just until evenly moistened.

3. Scrape dough onto a lightly floured board and pat into an 8-inch round. Slide round

onto a buttered 12- by 15-inch baking sheet and cut into 8 wedges, leaving wedges in place. Brush top of round with reserved egg mixture and sprinkle with remaining tablespoon sugar. Make a 1-inch-diameter depression on top of the wide end of each wedge and fill each with about 1/2 tablespoon jam.

4. Bake in a 375° regular or convection oven until golden brown, 18 to 20 minutes. Recut scones to separate and serve warm, or transfer to a rack to cool completely. Yield: Makes 8 scones

Pamela's Cranberry Orange Scones

Combine dry ingredients plus grated orange peel; cut in butter until mixture resembles coarse crumbs.

In small bowl, whisk eggs, orange juice and milk. (Save a couple of tablespoons to brush tops of scones before baking.) Stir into flour mixture, combining until dough is moist. If it is too sticky to handle, add a bit more flour. Mix in the cranberries.

Turn dough onto floured work surface; knead a few turns. Divide dough into two balls; pat each into a circle. Cut 6 scones (wedges) from each. Brush with reserved egg mixture.

Put on greased cookie sheets and bake at 375 degrees for 20 to 25 minutes. Keep checking until they are golden brown.

Optional glaze: 1/2 cup confectioners' sugar mixed with 1 tablespoon orange juice (concentrated frozen orange juice yields the best flavor). Drizzle over cooled scones.

SPECIAL DARK Chocolate Chip Scones

Blueberry-Pecan Scones

Authentic Scones

Thanks Paige!