Light and Flaky English Scones

Ingredients

• 2 cup all-purpose flour
• 0.25 cup sugar
• 1 tbsp baking powder
• 0.25 tsp salt
• 0.5 cup cold butter
• 5 tbsp milk or cream (Use up to 1 additional tablespoon if the dough seems too dry; the recipe specifies 5–6 tablespoons total.)
• 1 tbsp lemon juice
• 2 eggs (Set part of 1 egg white aside for brushing the scones.)
• coarse sugar (For sprinkling.)

Steps

1. 1

   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   In a medium mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt.

3. 3

   Using a pastry cutter or your fingertips, blend the cold butter into the dry ingredients until the butter is in pea-sized chunks coated with flour. Do not work the butter completely into the flour; visible small pieces help create flaky layers.

4. 4

   In a separate bowl, combine 5 tablespoons of the milk or cream with the lemon juice. Let the mixture stand for about 1 minute.

5. 5

   Beat the eggs into the milk mixture, setting part of 1 egg white aside for brushing the scones later.

6. 6

   Add the wet mixture to the flour-and-butter mixture. Use a fork or spoon to roughly bring the dough together.

7. 7

   Gently knead the dough only until it comes together into a thick, smooth dough. If it seems too dry, add the remaining 1 tablespoon of milk or cream to soften it. Avoid overworking the dough.

8. 8

   Divide the dough into 2 equal portions. On a lightly floured work surface, press each portion into a 4–5-inch circle about 1 inch thick.

9. 9

   Cut each dough circle into quarters, creating 8 scones total, and place the cut scones on the parchment-lined baking sheet.

10. 10

    Beat the reserved egg white, then brush it over the tops of the scones.

11. 11

    Sprinkle the scones generously with coarse sugar.

12. 12

    Bake at 400°F (200°C) for 12–15 minutes, or until the scones are nicely risen and their edges are just lightly golden.

Notes

Cold butter is important for flaky layers, and the dough should not be overworked. The scones are intended to be lightly sweet so they can be served with preserves, jam, lemon curd, or cream. The source notes that the sugar can be doubled for sweeter scones, although the dough may become stickier. If using salted butter, the source suggests reducing or omitting the added salt. The source also mentions that frozen, prepared scones may require about 5 additional minutes of baking, but does not provide full freezing instructions.

Nutrition per serving

• breakfast
• afternoon tea
• dessert
• baked
• British
• vegetarian