English Scones Recipe

English Scone on a plate with fresh raspberries.

5 from 1 vote

English Scones Recipe

Embark on a culinary journey to the heart of British tradition with our tempting English Scones. Delight in the flawless fusion of crumbly, velvety buttery goodness, baked to a golden perfection that captivates the senses. Ideal for breakfast, brunch, or a leisurely afternoon tea, and effortlessly ready in under 30 minutes.

Prep Time15

Cook Time12

Total Time27

Course: Bread

Cuisine: English

Servings: Scones

Calories: 208kcal

Author: Aimee Mars

Equipment

Baking Sheet
Parhment Paper
Pastry Brush
2½-inch Biscuit Cutter

Ingredients

2 cups Flour spooned and leveled
4 teaspoons Baking Powder
1/2 teaspoons Salt
2 tablespoons Sugar
5 tablespoons Unsalted Butter cubed and chilled
1/2 cup Milk
1 large Egg

Instructions

Prep. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat and preheating the oven to 425º F.
Combine the dry ingredients. Spoon and level the flour and place it in a mixing bowl along with the baking powder, salt, and sugar. Whisk the dry ingredients together until combined.
Cut in the butter. Cut the chilled butter into cubes and place it into the dry ingredient mixture. Using a pastry cutter cut the butter into the flour mixture until a crumb-like consistency forms.
Make the binder and egg wash. Whisk the egg and milk in a small bowl or measuring cup. Set aside 2 tablespoons of this mixture to be used later for an egg wash, then pour the remainder into the bowl.
Incorporate the wet ingredients. Use a spatula or wooden spoon to incorporate it into the flour mixture until a rough, shaggy dough forms.
Knead the dough. Turn the dough out onto a lightly floured work surface and begin to knead the dough by folding it over (about 10 times) and pressing into it until it forms a smooth ball.
Cut out the scones. Flatten the dough to about 1 inch in thickness and use a 2 1/2-inch biscuit cutter to cut out rounds (don’t twist the cutter, press it straight into the dough). Place the rounds onto the prepared baking sheet.

Notes

Don't scoop the flour into the measuring cup. When you're measuring out the flour, use the spoon and level method. Spoon the flour into your measuring cup and then use the back of a knife or other straight edge to level off any excess flour. This way you won't end up with too much flour.
Use fresh baking powder. One thing that makes English scones unique is how high they rise and to achieve this technique you need a fresh baking powder that's no more than 6 months old.
To make sure your butter is extra cold place it in the freezer for 10 minutes (while you're setting up the rest of the recipe) and before you're ready to cut it into the flour mixture.
Don't overmix the dough when kneading it. When you knead the dough it produces gluten, which can lead to a super tough scone if overworked. Fold the dough about 10 times and it should come together perfectly.
To store place the scones in an air-tight container for up to 4 days. They do not need to be refrigerated.

Freezing Instructions

How to Freeze Baked Scones - Flash freeze the scones for 45 minutes first by placing them in the freezer on a parchment-lined baking sheet. Remove them and put them in a freezer-safe bag or container for up to 2 months. Allow them to thaw at room temperature.
How to Freeze Unbaked Scones - Carefully place the dough rounds onto a parchment-lined baking sheet and freeze them for 1 to 2 hours and move them to a freezer-safe bag or container. You can bake the scones from frozen.

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