Submitted by JJ Stolz, Hospitality and Campus Restaurants marketing manager

PLU Scones

PLU scones have been on the menu for more than 20 years. Their warm, fresh-from-the-oven appeal have made them a symbol of our unique approach to hospitality on campus.


  • 2 2/3 cups all-purpose flour (or all-purpose gluten-free flour)
  • 1/2 cup sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter (chilled)
  • 1 cup heavy cream
  • 2 eggs
  • 1 tablespoons vanilla
  • Coarse sugar (for decorating)
  • Extras: white chocolate chips or apricots

For vegan substitutes, try these:

  • Vegan butter or vegan margarine for butter
  • Coconut cream for heavy cream (or your vegan creamer of choice)
  • Flax seeds for the eggs // To replace one large egg, combine 1 tablespoon of ground flax seeds with 3 tablespoons of water. Let the mixture sit for 20 minutes before adding your “flegg” to dough.


  • Prep15 m
  • Cook15 m
  • Serves24
  1. In a large bowl, combine the dry ingredients and whisk them together.
  2. Cut in the butter (you may add extras such as white chocolate chips and dried apricots now).
  3. In a separate bowl, stir together the cream, eggs and vanilla.
  4. Stir the wet ingredients into the dry and work only until moistened.
  5. Place the dough onto a well-floured work surface and knead very lightly.
  6. Divide into 6-inch discs that are 1-inch thick. Cut into 4 wedges and place on baking sheet.
  7. Sprinkle the wedges with coarse sugar.
  8. Bake at 325º F for 12-15 minutes.