Description
This easy scones recipe yields tender and flaky scones that are perfect for breakfast or afternoon tea. Made with simple ingredients like all-purpose flour, cold butter, and milk, this classic British treat comes together quickly and bakes to golden perfection in just 15 minutes. Serve them warm with cream, jam, or your favorite toppings for a delightful homemade treat.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 3½ teaspoons baking powder
- 1 teaspoon salt (omit if using salted butter)
- 3 tablespoons white granulated sugar (optional for savory scones)
Wet Ingredients
- ¾ cup unsalted butter, cold and cubed into small ¼-inch pieces
- ¾ cup whole milk, cold
Instructions
- Preheat Oven and Prepare Tray: Preheat your oven to 220°C (425°F) conventional. Line a large baking tray with parchment paper and set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
- Incorporate 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 with small pieces of butter visible.
- Add Milk and Form Dough: Pour in the cold milk and gently mix using a fork to fluff the mixture until a shaggy dough forms. Avoid overmixing to keep the scones tender.
- Shape the Dough: Gather the dough into a ball and turn it out onto a lightly floured surface. Gently press it into a rectangle about ¾-inch thick, being careful not to overwork the dough.
- Cut Out Scones: Dip a 2½-inch cookie cutter or a straight-edged glass into flour. Cut the dough by pressing straight down without twisting. Gather the scraps, reshape, and cut again to make about 9 scones.
- Arrange on Baking Tray: Place the scones close together on the prepared baking tray, about ½-inch apart. Brush the tops with milk to promote golden browning.
- Chill if Needed: If the butter has softened and the dough feels very soft, chill the scones in the freezer for 10 minutes before baking to help maintain their shape.
- Bake: Bake the scones for 15 minutes, or until the tops are golden brown.
- Cool and Serve: Let the scones cool on the tray for 15 minutes before serving. For cream-filled scones, allow them to cool completely to room temperature.
Notes
- Use cold butter and handle the dough gently to ensure flaky, tender scones.
- If using a convection oven, reduce the temperature by about 20°C (approximately 25°F) and monitor baking time accordingly.
- Chilling the dough before baking helps prevent spreading and keeps the scones light and flaky.
- Sugar in the dough is optional and can be omitted when making savory scones.
- For best results, do not twist the cutter when cutting out the scones, as twisting can seal the edges and reduce rising.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Baking
- Method: Baking
- Cuisine: British
