My search for the ultimate scone (recipe) is finally over! Not only is it simple, it results in a product that is light and fluffy, yet sturdy enough to handle being slathered with butter, jam, clotted cream, or even just enjoyed straight up. What I’ve recently learned is that there is more than one type/style of scone, which would explain why the last time I attempted to make scones, my fiance went as far as to compare them to shortbread cookies. Today’s post is dedicated to all my fellow lovers of afternoon/high tea! Read on for the full recipe, as well as a look at my process as I prepared a double batch the other day!
While your oven is preheating to 425°F, what you’ll want to do is gather all your ingredients in one place, all ready to go. In a large bowl/stand mixer/food processor, combine the first four ingredients. Then you’ll add in your butter. (I’m used to making most of my baked goods by hand, but for the incorporation of the butter, use of a mixer might be of better use.)
You shouldn’t see any large chunks of butter, it should be distributed evenly throughout and the mixture should have a sand-like/crumbly texture to it. In a separate bowl, you will want to make an egg wash for your scones, like pictured below. Two tablespoons gets set aside for later, while the rest of the egg-milk mixture is added to the dry ingredients.
Once the egg-milk mixture is added, stir with a spatula until a rough dough is formed. Transfer onto a surface that is lightly floured (you want to avoid drying out your dough!) and knead until it comes together into a ball.
Roll the dough out until it is about an inch thick, and then use a cutter to cut out circles. At the time of preparing this recipe, I didn’t have a proper “cutter”, so I pressed a measuring cup into the dough (1/3 cup!) to form each scone, and it did the job just fine. Once all your scones are formed, you will want to bring the egg wash back and brush the top of each scone with it.
On to the oven for 10-14 minutes until it has expanded and gotten a nice tan!
Voila! Delicious scones in less than 30 minutes total!
Classic English Style Scones
2 cups AP flour
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
6 tablespoons butter, softened, at room temperature**
2/3 cup whole milk
1 large egg
** 3/4 of a stick
Preheat oven to 425°F. In a large bowl, combine the flour, baking powder, salt, and sugar. Add the butter and mix until completely distributed. No chunks should be visible, just a sandy texture overall. In a separate bowl, whisk the milk and egg together. Save 2 tablespoons for the egg wash, and pour the rest of the mixture into the bowl with the dry ingredients. Stir to combine everything with a spatula, until a rough dough forms.
Transfer to a lightly floured surface and knead until dough comes together into a relatively smooth ball (about ten times). Roll the dough about an inch thick and use a cutter (2.5” across) to cut out as many circles as you can. Feel free to re-roll the scraps to yield more scones. Place the scones on a parchment or silicone mat lined baking sheet, then brush tops with reserved egg wash.
Bake for 10-14 minutes until golden brown (top and bottom) and height has tripled. Let cool (if you have the patience to do so) and enjoy!
Yield: at least 9 scones
I would like to “dedicate” this post/recipe to my amazing boss, Christine, who has been more than a little supportive of me and has allowed me to use the kitchen at work for my experiments (tea or otherwise). Not only that, but she developed a Flipside special cleverly named after me; a gesture I’m so grateful. Thank you for seeing potential in me, and enjoying my scones enough to sell them!
What is your favourite thing to enjoy with a scone? Butter, jam, etc. Sound off in the comments below!
Stay tuned for the start of my birthday month! A month full of tea favourites!
Until we steep again…