Traditional English Scones
A proper scone should have a crisp, golden top and a soft interior that pulls apart effortlessly. It is less a pastry and more a rustic quick bread, relying on simple pantry staples and a light touch to achieve its characteristic texture.
Cold butter is the foundation.
If your butter softens while you are working, the scones will spread flat rather than rising tall. Cube your butter and keep it in the freezer until the exact moment you are ready to rub it into the flour.
- Large mixing bowl
- Pastry cutter or two butter knives
- Baking sheet
- Parchment paper
- 2-inch round biscuit cutter
What goes in.
- 3 cupsall-purpose flour
- 1/3 cupgranulated sugar
- 1 tbspbaking powder
- 1/2 tspsalt
- 3/4 cupunsalted butter, frozen and cubed
- 2large eggs
- 1/2 cupheavy cream, plus extra for brushing
Rubbing in the fat
Use your fingertips to quickly rub the cold butter into the flour until it resembles coarse, uneven crumbs. Leaving pea-sized chunks of butter intact is necessary, as these pockets create steam and lift when the scones hit the hot oven.
The method.
Prep
Preheat your oven to 400°F (200°C) and line your baking sheet with parchment paper.
Mix dry
Whisk the flour, sugar, baking powder, and salt together in a large bowl.
Cut in butter
Add the frozen butter cubes. Use a pastry cutter or your fingers to break the butter into the flour until the mixture looks like coarse meal with a few larger, pea-sized bits remaining.
Add liquid
Whisk the eggs and cream together. Create a well in the center of the flour, pour the liquid in, and use a fork to stir just until the dough barely holds together.
Form the dough
Turn the shaggy dough onto a lightly floured surface. Fold it over onto itself two or three times—no more—to create distinct layers. Pat it into a circle about 1 inch thick.
Cut and bake
Use a floured cutter to stamp out rounds. Place them on the baking sheet, brush the tops with a little extra cream, and bake for 18–20 minutes until risen and deep gold.
Other turns to take.
Currant Scones
Fold in 1/2 cup of dried currants at the same time you add the cream.
Lemon Zest
Rub the zest of one lemon into the sugar before mixing it with the flour to release the oils.
When it doesn't go to plan.
Dip your biscuit cutter in flour before each press to ensure a clean, sharp edge that helps the scone rise straight up.
Place the scones close together on the tray if you want them to rise taller; they will support each other as they bake.
Avoid the temptation to knead; if the dough feels smooth, you have gone too far.
The ones that keep coming up.
Why did my scones come out flat?
The butter was likely too soft, or you over-mixed the dough, which develops gluten and prevents the scones from rising.
Can I make these ahead of time?
You can cut the shapes and freeze them on the baking sheet. Once solid, transfer to a bag. Bake straight from frozen, adding 2–3 minutes to the total time.
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