Scones
Classic British scones with a tender, flaky interior and a lightly crisp, golden-brown exterior. Perfect for an authentic afternoon tea or a special breakfast, ready in just 30 minutes. Serve warm with clotted cream and strawberry jam for the ultimate treat.
For 8 servings
10 steps.
- 1
Preheat your oven to 400°F (200°C)
- a.Line a large baking sheet with parchment paper and set aside.
- 2
Step 2
- a.In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- 3
Add the cold, cubed butter to the flour mixture
- a.Using a pastry blender or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. Work quickly to prevent the butter from melting.
- 4
Step 4
- a.In a separate small bowl, whisk together the cold heavy cream, one egg, and the vanilla extract.
- 5
Pour the wet ingredients into the dry ingredients
- a.Use a fork or spatula to gently mix until just combined and a shaggy, slightly sticky dough forms. Be careful not to overmix.
- 6
Turn the dough out onto a lightly floured surface
- a.Gently knead it 2-3 times just to bring it together. Pat the dough into a 7-inch circle that is about 1-inch thick.
- 7
Using a sharp knife or a bench scraper, cut the circle into 8 equal wedges
- a.Arrange the wedges on the prepared baking sheet, leaving about 1-2 inches of space between them.
- 8
Step 8
- a.In a small bowl, whisk the remaining egg with the tablespoon of milk to create an egg wash. Brush the tops of the scones with the egg wash and sprinkle generously with coarse sugar for a crunchy topping.
- 9
Step 9
- a.Bake for 12-15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- 10
Step 10
- a.Remove from the oven and let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm with clotted cream and jam.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to flaky scones is cold ingredients. Keep your butter, cream, and egg in the refrigerator until you are ready to use them. You can even freeze the butter for 15 minutes before cubing or grating it.
- 2Do not overwork the dough. Mix only until the ingredients are just combined. Overmixing develops gluten, which results in tough, dense scones instead of light and tender ones.
- 3For extra flaky layers, try a simple lamination. Pat the dough into a rectangle, fold it into thirds like a letter, rotate 90 degrees, and gently pat it out again before cutting.
- 4When cutting the scones, press straight down with your knife or cutter. Twisting can seal the edges and prevent the scones from rising properly.
- 5Scones are best enjoyed the day they are made. If you have leftovers, store them in an airtight container at room temperature for up to 2 days and reheat briefly in the oven or microwave.
Adapt it for your goals.
Fruit Scones
Gently fold in 1/2 cup of dried currants, raisins, or chopped dried cranberries into the dry ingredients before adding the wet mixture.
Lemon Blueberry SconesLemon Blueberry Scones
Add the zest of one lemon to the dry ingredients and gently fold in 3/4 cup of fresh or frozen blueberries with the wet ingredients.
Savory Cheese & Herb SconesSavory Cheese & Herb Scones
Reduce the granulated sugar to 1 tablespoon. Add 1/2 cup of shredded sharp cheddar cheese and 2 tablespoons of chopped fresh chives or dill to the dry ingredients.
Whole Wheat SconesWhole Wheat Scones
For a nuttier flavor and more fiber, replace up to half of the all-purpose flour with whole wheat flour.
Why this is on our healthy list.
Provides Quick Energy
The carbohydrates from the flour and sugar provide a quick source of energy, making scones a satisfying snack or breakfast item.
Source of Calcium
The use of heavy cream and milk contributes calcium, which is essential for maintaining strong bones and teeth.
Frequently asked questions
Each scone contains approximately 290-320 calories, depending on the exact size. This does not include toppings like jam and clotted cream.
