Traditional English Scones
A proper scone should have a crisp exterior and a soft, crumbly middle that splits easily across the center. If you overwork the dough, you will end up with a tough, dense puck rather than a delicate morning pastry.
Cold butter is the only rule that matters.
Keep your butter in the fridge until the very last second, and use your fingertips to rub it in rather than your palms, which will melt the fat too quickly.
- large mixing bowl
- pastry cutter or fork
- floured work surface
- 2-inch round cutter
- baking sheet lined with parchment
What goes in.
- 350gself-raising flour, plus extra for dusting
- 85gcold unsalted butter, cubed
- 3 tbspcaster sugar
- 175mlwhole milk
- 1 tspvanilla extract
- 1beaten egg, for glaze
Straight down, no twisting
When cutting the dough, press your cutter straight down and pull it straight back up. If you twist the cutter, you seal the edges, which prevents the scone from rising into distinct, layered halves.
The method.
Heat the oven
Preheat your oven to 220°C (425°F). Place your baking sheet inside to get it hot.
Combine dry
Sift the flour into a bowl. Add the cold butter cubes and rub them into the flour using just your fingertips until the mixture resembles fine, sandy breadcrumbs.
Add liquids
Stir in the sugar. Create a well in the center, pour in the milk and vanilla, and mix with a blunt knife until the dough is just barely clinging together.
Shape
Turn the shaggy dough onto a floured surface. Fold it over itself two or three times—no more—to smooth it out. Pat it down to a thickness of about 4 centimeters.
Cut
Use a 2-inch cutter to press straight down into the dough. Arrange the rounds on the hot baking sheet.
Glaze and bake
Brush the tops with the beaten egg. Bake for 10 to 12 minutes until they have risen and the tops are a deep golden brown.
Other turns to take.
Fruit Scones
Add 50g of sultanas or currants into the flour after rubbing in the butter.
Cheese Scones
Omit the sugar and stir in 100g of grated mature cheddar and a pinch of dry mustard powder.
When it doesn't go to plan.
If the dough feels sticky, add a dusting of flour to your hands, not to the dough itself.
Let the scones cool on a wire rack for at least 10 minutes before pulling them apart.
Always use self-raising flour; the chemical leaveners are already evenly distributed, which helps the lift.
The ones that keep coming up.
Why did my scones turn out hard?
Usually, this happens from over-kneading the dough or using warm butter. Handle the mixture as little as possible to keep the texture light.
Can I make these ahead of time?
The dough can be frozen after cutting and before baking. Bake them straight from frozen, adding an extra minute or two to the timer.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe