Soft, buttery and slightly sweet. I may prefer buttermilk biscuits over scones, but scones are still a delicious treat! Soft layers within a golden crispy outside. Whether you enjoy them plain, add raisins, and top them with clotted cream and/or jam, I think these would make just about anyone happy!
For this recipe I got inspiration from a few different YouTube videos of English recipes, such as Cupcake Jemma and TopCameraMan. Scones vary in England, but in the end I created this slightly sweet and ever-so-slightly salty recipe below:
Ingredients:
500 g all-purpose flour, unbleached (~3 1/2 cup, spooned and leveled)
1 tsp. salt
2 1/2 tsp. baking powder
70 g white sugar (~1/3 cup)
300 mL whole milk (300 g/~2 cups)
120 g cold, salted butter
Optional: ¾ cup mix-ins, such as raisins
Egg wash: 1 egg yolk mixed with 1 Tbsp. milk (15 g)
Directions:
Preheat oven to 375°F. Line a baking tray with parchment paper.
Food processor method: Pulse the flour, salt, baking powder, and sugar together. Add the cold cubed butter and pulse until the butter is smaller than pea-sized. Pour the mixture into a bowl and proceed to step 4.
By hand method: In a mixing bowl, combine the flour, salt, baking powder, and sugar together with a whisk. Cut the butter in until the butter is smaller than pea size. You can do this with your hands, but work quickly so the butter doesn’t melt, or use a pastry cutter.
If adding mix-ins, add them now. Then, make a well in the center of the mixture and pour in the milk. Mix until just combined, some dry areas are fine but if it’s very dry add a little more milk and gently mix in, but some dry areas are okay.
Pour the dough onto a clean surface, gently fold onto itself if there are dry spots to combine everything, then gently roll or press into 1” (2.5 cm) thick. Cut 2 or 2.5” round scones. Gently re-shape scraps and cut more scones.
Place on a baking tray, brush with egg wash and bake for 15-20 minutes, or until golden on top and bottom.
Makes about 12-16 scones. Leftovers can be covered and stored at room temperature up to 2 days after baking.
I really recommend having them with toppings such as butter, jam, clotted cream, honey, etc.
Here are the ingredients I used. I made a half-batch (7 scones).
Cut the butter and keep it chilled until ready to use.
Add the flour, baking powder, salt, and sugar to a mixing bowl.
And combine. This is when you would want to add dry fruit, if using.
Add the cold butter.
And cut in until the butter is smaller than pea-sized.
Add the milk.
And mix in. My mixture was still a little dry.
So I added just a little more milk and mixed in.
Dump out.
Gently press into a ball.
And roll or press flat until 1 inch thick.
Cut with a floured cutter.
Like this. Then place the cut ones on a baking tray.
Press together the scraps and re-cut.
Brushed with the egg wash and ready to bake!
After baking.
Golden!
Beautiful inside and out!
I highly recommend having them with cream!
It's debated whether cream or jam go first on a scone in England, but I think the cream is much more stable on the bottom and it's so wonderful to get that delicious creaminess before you get to the sweet jam!
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