Classic Scone Foundations
The difference between a dry, dense brick and a light, crumbly scone is temperature. Treat your ingredients like they are volatile—keep the butter cold and the oven hot.
Temperature is your primary ingredient.
If your butter melts before the scones hit the oven, they will be flat and greasy. Work quickly to keep everything chilled.
- Large mixing bowl
- Pastry cutter or two butter knives
- Baking sheet
- Parchment paper
- Bench scraper
What goes in.
- 2 1/2 cupsall-purpose flour
- 1/3 cupgranulated sugar
- 1 tbspbaking powder
- 1/2 tspsalt
- 1/2 cupunsalted butter, frozen and grated
- 2/3 cupheavy cream, cold
- 1large egg
Preserve the Butter Chunks
Use a box grater to turn frozen butter into shards. Incorporate these into the flour so that visible bits of butter remain; these create steam-filled gaps in the dough as they bake.
The method.
Whisk dry ingredients
Combine flour, sugar, baking powder, and salt in your bowl. Ensure they are thoroughly aerated.
Cut in the butter
Add the grated butter to the flour. Use a pastry cutter to work the butter into the flour until the mixture looks like coarse, damp sand with a few pea-sized lumps remaining.
Combine the wet
In a separate small bowl, whisk the cream and egg together. Pour this over the flour mixture.
Fold gently
Use a fork to stir until a shaggy dough begins to form. If it looks too dry, add one tablespoon of cream, but do not overwork it.
Shape and cut
Turn the dough onto a floured surface. Pat it into a 1-inch thick circle. Use your bench scraper to cut into 8 equal triangles.
Bake
Arrange on a parchment-lined sheet. Bake at 400°F (200°C) for 18-20 minutes, or until the tops are golden brown and the edges are firm to the touch.
Other turns to take.
Currant and Lemon
Fold in 1/2 cup of dried currants and 1 tablespoon of lemon zest after mixing the dry ingredients.
Savory Herb
Reduce sugar to 1 teaspoon and add 1/4 cup of chopped fresh chives and 1/2 cup of grated sharp cheddar.
When it doesn't go to plan.
Place your baking sheet in the freezer for 10 minutes while you prep the dough to ensure the bottom sets quickly.
Brush the tops with a little extra cream and a sprinkle of coarse sugar for a crunchy, caramelized finish.
If the dough feels sticky, dust your hands with flour, not the counter; keep the flour inside the dough minimal.
The ones that keep coming up.
Why did my scones spread into a flat pancake?
The butter likely warmed up too much before baking. Keep your butter frozen and the oven fully preheated.
Can I make the dough ahead of time?
Yes, shape the scones and place them on a tray in the freezer. Once frozen solid, store them in a bag and bake directly from frozen, adding 3-5 minutes to the total time.
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