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Scones Recipe

Scones Recipe

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4.5 from 451 reviews

Classic British scones are delightfully tender, crumbly biscuits perfect for breakfast, afternoon tea, or as a sweet snack. Made with simple pantry staples and endlessly customizable with your favorite mix-ins like dried fruit or chocolate chips, these scones bake up golden and aromatic in under 20 minutes. Serve warm with jam and clotted cream or enjoy plain for a timeless treat.

  • Total Time: 35 minutes
  • Yield: 8 medium-sized scones

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt

Fat

  • 1/2 cup cold unsalted butter, cut into cubes

Wet Ingredients

  • 2/3 cup milk (or heavy cream for richer scones)
  • 1 large egg
  • 1 teaspoon vanilla extract (optional)

Optional Mix-ins

  • 1/2 cup raisins, currants, chopped dried fruit, or chocolate chips (optional)

Instructions

  1. Preheat the Oven – Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Mix Dry Ingredients – In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
  3. Cut in Butter – Add the cold, cubed unsalted butter. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it forms coarse, pea-sized crumbs. The cold butter is key to achieving flaky layers.
  4. Combine Wet Ingredients – In a separate bowl, whisk together the milk (or heavy cream), egg, and vanilla extract (if using) until smooth.
  5. Bring Dough Together – Pour the wet ingredients into the dry mixture. Gently stir just until the dough starts to come together. Avoid overmixing, as this can make scones tough.
  6. Add Mix-ins – If you’re using raisins, currants, dried fruit, or chocolate chips, gently fold them into the dough now.
  7. Shape the Dough – Turn the dough onto a lightly floured surface and pat it into a round disk about 1 inch thick. Handle it as little as possible to keep the scones tender.
  8. Cut Out Scones – Use a sharp knife or a biscuit cutter to cut out individual scones, then arrange them on the prepared baking sheet with space between them.
  9. Brush and Prepare for Baking – Brush the tops of the scones lightly with a bit of milk or cream. This will help the tops get beautifully golden during baking.
  10. Bake – Bake the scones for 15-18 minutes or until they are golden brown on top and baked through.
  11. Cool and Serve – Remove the scones from the oven and let them cool slightly before serving warm, ideally with butter, jam, or clotted cream.

Notes

  • For the flakiest scones, keep the butter as cold as possible and avoid handling the dough too much.
  • Brushing scones with cream or milk before baking creates an extra golden crust.
  • Scones are best enjoyed the day they are made but stay fresh in an airtight container at room temperature for up to 2 days.
  • Freeze baked scones for up to 2 months; reheat in a 350°F (175°C) oven for 5-7 minutes before serving.
  • Try sweet or savory mix-ins—dried fruit, chocolate chips, or even grated cheese and herbs.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 15-18 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: British
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 scone
  • Calories: 180 kcal
  • Sugar: 6 g
  • Sodium: 230 mg
  • Fat: 8 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 24 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 45 mg

Find it online: https://ellarecipe.com/scones-recipe/