Ingredients
2 3/4 c flour ( or GF 1:1 flour)
1/3 c sugar (reduce to 1T for savory scones)
1 tsp salt
1 T baking powder
1 stick cold butter cut into small pieces (or DF substitute)
2 eggs (or egg substitute)
2 tsp flavor of choice or none at all
1/2-2/3 c whole milk or buttermilk (or DF substitute)
Optional: dried fruit, nuts, chocolate chips, herbs, cheese, veggies, bacon...etc

You may already have your favorite substitutes, but I have had success using almond flour for a gluten-free scone, Miyoko's Creamery vegan butter, and arrowroot in place of eggs.  You can also easily substitute 1/2 cup of pumpkin puree or applesauce for the eggs, which works nicely for a holiday scone.  During the class I will introduce other substitutions using pantry staples.

Parents will need to assist learners with the use of the oven.  Parents should supervise learners opening the oven, placing the cookie sheet on the rack, and taking the cookie sheet out of the oven.  If learners or family members have allergies to nut, wheat, dairy, eggs, or soy, do not use those ingredients.  Please see the materials section for suggested substitutions for wheat, butter, dairy and eggs.  Nuts and soy are not a part of the recipe.