Classic Scones are the epitome of a traditional British tea-time treat. These buttery, flaky scones are slightly sweet and incredibly versatile, perfect for serving with clotted cream and jam, or simply butter. Here’s a detailed guide to making perfect scones every time.
Ingredients
- 2 cups (250g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, cold and cubed
- 2/3 cup (160ml) milk, cold (plus more for brushing)
- 1 large egg
- 1 teaspoon vanilla extract (optional)
- 1/2 cup (75g) raisins or other dried fruits (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
- Add Wet Ingredients: In a small bowl, whisk together the milk, egg, and vanilla extract (if using). Pour the wet ingredients into the dry ingredients and mix gently with a spatula or wooden spoon until just combined. Be careful not to overmix.
- Incorporate the Add-ins: If you’re using raisins or other dried fruits, fold them into the dough at this stage.
- Shape the Dough: Turn the dough out onto a lightly floured surface. Gently pat it into a circle about 3/4-inch thick. Use a round cutter (about 2 inches in diameter) to cut out scones and place them on the prepared baking sheet. Re-roll the scraps as necessary.
- Brush with Milk: Lightly brush the tops of the scones with a little milk for a golden finish.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the scones to cool slightly on a wire rack before serving warm with clotted cream and jam.
Tips for Perfect Scones
- Keep Ingredients Cold: Cold butter and milk help create a flaky texture. You can even chill the flour beforehand for better results.
- Don’t Overmix: Overmixing the dough can result in tough scones. Mix just until the dough comes together.
- Use a Sharp Cutter: Press straight down with a sharp cutter to avoid compressing the edges, which helps the scones rise evenly.