Scones
Buttery, tender scones with a golden, slightly crisp exterior and a soft, flaky crumb. This classic British-style tea-time treat comes together in under 30 minutes and pairs beautifully with clotted cream and strawberry jam.
For 8 servings
- prep
Preheat the oven and prepare the baking sheet.
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- mix
Mix the dry ingredients.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- mix
Cut the butter into the flour.
1.Add the cold cubed butter to the flour mixture.2.Use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter bits.3.Work quickly so the butter stays cold.TIPCold butter is the secret to flaky scones. If the butter starts to soften, pop the bowl in the fridge for 10 minutes. - mix
Add the wet ingredients.
1.In a small bowl or measuring cup, whisk together the cold milk, beaten egg, and vanilla extract.2.Pour the wet mixture into the flour-butter mixture.3.Stir gently with a fork until the dough just comes together. Do not overmix. - knead
Gently form the dough.
Turn the shaggy dough out onto a lightly floured surface. Gently bring it together and pat it into a round disk about 3/4-inch thick. Fold the dough over onto itself 2-3 times to create flaky layers.
TIPHandle the dough as little as possible. Overworking develops gluten and makes scones tough. - prep
Cut out the scones.
1.Dip a 2.5-inch round cutter in flour to prevent sticking.2.Press straight down into the dough without twisting.3.Gather scraps, re-pat gently, and continue cutting until you have 8 scones.4.Place the scones on the prepared baking sheet, spaced about 2 inches apart.TIPDo not twist the cutter. Twisting seals the edges and prevents the scones from rising tall. - prep
Brush the tops with milk.
Lightly brush the tops of each scone with the extra milk for a golden finish.
- bake · ~13 min
Bake until golden.
Bake in the preheated oven for 12 to 14 minutes, until the tops are golden brown and the scones are puffed.
- rest
Cool and serve.
Transfer to a wire rack and let cool for at least 5 minutes. Serve warm with clotted cream and jam.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use very cold butter; freeze it for 15 minutes if your kitchen is warm.
- 2Handle the dough as little as possible to avoid tough scones.
- 3Press the cutter straight down without twisting for maximum rise.
- 4Chill the cut scones on the baking sheet for 10 minutes before baking for taller scones.
- 5Brush the tops with milk or cream for a deep golden, glossy crust.
- 6Serve scones the same day; store leftovers in an airtight container at room temperature for up to 2 days.
Adapt it for your goals.
Currant or Raisin Scones
Fold in 1/2 cup dried currants or raisins just before the dough comes together for a classic, subtly sweet British-style scone.
Cheese & Herb SconesCheese & Herb Scones
Reduce sugar to 1 tablespoon, omit vanilla, and add 1/2 cup shredded sharp cheddar, 1 tablespoon chopped chives, and a pinch of black pepper for a savory brunch scone.
Lemon Blueberry SconesLemon-Blueberry Scones
Add 1 tablespoon lemon zest to the dry ingredients and gently fold in 1/2 cup fresh or frozen blueberries (do not thaw) for a bright, fruity variation.
Vegan SconesVegan Scones
Replace butter with cold coconut oil or vegan butter, use cold oat milk or almond milk, and substitute the egg with 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water.
Why this is on our healthy list.
Moderate in Saturated Fat
The butter content provides small amounts of saturated fat, which can be part of a balanced diet when enjoyed in moderation.
Provides Quick Energy
The all-purpose flour and sugar deliver carbohydrates for a swift energy boost, making scones a good pre-activity treat.
Calcium from Milk
The milk and butter contribute a modest amount of calcium, important for bone health.
Low in Added Sugar
With only 1/4 cup sugar for 8 scones, each scone has a relatively small amount of added sweetness compared to many pastries.
Frequently asked questions
Your butter was likely too warm or you twisted the cutter when cutting, which seals the edges. Chill the dough for 10 minutes before baking and press the cutter straight down.
