Classic Scones Recipe
A staple of British tea culture, scones are typically consumed with a smear of jam or clotted cream. They are a delightful treat for breakfast, brunch, or afternoon tea because of their light, crumbly texture and mildly sweet flavour. This traditional scone recipe is guaranteed to become a favorite, whether you serve them right out of the oven or freeze them for later. You can make flawless scones every time with a few basic ingredients and methods.
Components
- 250g or 2 cups all-purpose flour, plus additional for dusting.
- 50g, or 1/4 cup, granulated sugar—to add just a hint of sweetness.
- One spoonful of baking powder is needed for the necessary rise.
- Half a teaspoon of salt
- Half a cup (115g) of cold, cubed unsalted butter.
- 1/3 cup (160 ml) whole milk; for scones with more richness, use heavy cream.
- For the egg wash, use one large egg.
- One teaspoon of optional vanilla extract is added for flavour.
- Add-ins that are optional include chocolate chips, citrus zest, or 1/2 cup of dried fruit (such as raisins, cranberries, or currants).
Guidelines
1. Get the oven ready:
- Set oven temperature to 400°F, or 200°C.
- Use parchment paper to line a baking sheet.
2. Combine the arid components:
- Mix the flour, sugar, baking powder, and salt thoroughly in a sizable mixing bowl.
3. Add the butter and stir:
- To the flour mixture, add the cubed, chilled butter.
- Work the butter into the dry ingredients with a pastry cutter, two knives, or your fingers until the mixture resembles coarse crumbs. The baked scones will have a flaky texture since the butter is still in little pieces.
4. Include the liquid components:
- Whisk the milk and vanilla extract (if using) in a small bowl.
- Pour the milk mixture into the well created in the middle of the dry mixture.
- Using a fork or spatula, gently stir the dough until it starts to come together. The dough should be slightly sticky but still crumbly, so take care not to overmix it.
- Fold the dried fruit or other mix-ins into the dough at this point.
5. Work the Dough into Shape:
- Transfer the dough to a surface that has been lightly floured.
- Pat the dough into a round shape that is about 2 cm (3/4 inch) thick.
- Press straight down with a floured circular cutter (approximately 2 inches in diameter) to cut out scones. Avoid twisting the cutter as this may cause the scones to rise unevenly.
- Reassemble any leftover dough and reshape to form additional scones.
6. Get ready to bake:
- Scone each about 2 inches apart on the baking sheet that has been prepared.
- To make an egg wash, mix the egg and a tablespoon of milk together in a small bowl.
- To give the scones a glossy, golden finish, brush the tops with the egg wash.
7. Prepare the Scones:
- The scones should be baked for 12 to 15 minutes, or until they are risen and golden brown.
- Take them out of the oven and place them on a wire rack to cool slightly.
8. Present:
- Warm scones should be served with butter, clotted cream, and your preferred jam. While they’re tastiest when eaten fresh, they can also be kept for a few days in an airtight container.
Advice for Excellence
- Cold Butter: The secret to fluffy scones is to keep the butter cold. Place the dough in the refrigerator for a little while if the butter starts to soften while you’re working with it.
- Avoid Overworking the Dough: Tough scones might result from overworking the dough. Mix just long enough for dough to come together.
- Egg Wash: The scones get a gorgeous golden colour when the tops are brushed with egg wash. For added sweetness, you can also dust a little sugar on top.
In summary
- Simple yet elegant, classic scones are a great way to add flair to any tea party or breakfast spread. They go well with both savoury and sweet toppings thanks to their subtle crumb and buttery flavour. These scones are impressive whether served with jam and clotted cream or drizzled with honey. Make a pot of tea, make some scones, and take pleasure in a little indulgence.