Traditional English Scones
A good scone should have a crisp exterior that gives way to a soft, airy interior. It is the backbone of a proper tea service, meant to be split open while still warm and layered with clotted cream and jam.
Cold ingredients are your only priority.
Keep your butter in the fridge until the very second you need it. If the butter melts before the scones hit the oven, you lose the flaky layers.
- Large mixing bowl
- Pastry cutter or two knives
- Baking sheet
- Parchment paper
- 2-inch round cutter
What goes in.
- 3 cupsall-purpose flour
- 1/3 cupgranulated sugar
- 1 tbspbaking powder
- 1/2 tspfine sea salt
- 1/2 cupunsalted butter, chilled and cubed
- 3/4 cupwhole milk, chilled
- 1large egg
Don't knead, just gather.
After adding the milk, bring the dough together by folding it onto itself a few times. This creates the internal layers that cause the scone to rise into a tall, flaky shape.
The method.
Prep the oven
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Combine dry
Whisk flour, sugar, baking powder, and salt in your bowl.
Cut in the fat
Add the cold butter cubes. Use your pastry cutter to work the butter into the flour until the largest pieces are the size of peas.
Add liquid
Whisk the egg and milk together in a separate small bowl. Make a well in the flour mixture, pour in the liquid, and mix with a fork just until the dough starts to clump.
Shape
Turn the dough onto a floured surface. Gently press it into a disk about 1 inch thick. Cut into 8 wedges or use your cutter for rounds.
Bake
Arrange on the baking sheet. Brush the tops with a little milk and bake for 15-18 minutes until the tops are golden brown and the edges are firm.
Other turns to take.
Currant Scones
Add 1/2 cup of dried currants to the flour mixture before cutting in the butter.
Lemon Zest
Rub the zest of one lemon into the sugar before mixing to infuse the oils throughout the dough.
When it doesn't go to plan.
Dip your cutter in flour between each press to ensure clean, sharp edges that help the scones rise evenly.
Never twist the cutter when pressing down into the dough; a straight push ensures the sides don't get sealed, allowing for a better rise.
If the dough feels sticky, let it rest in the fridge for 10 minutes before cutting.
The ones that keep coming up.
Why did my scones come out flat?
Usually because the oven wasn't hot enough or the butter melted too much during prep. Ensure your butter is ice-cold and the oven is fully preheated.
Can I use buttermilk instead of milk?
Yes, buttermilk adds a slight tang and reacts with the baking powder to create a lighter texture.
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