Classic English Scones
Recipe from Anna Olson’s Baking Wisdom
© 2023 Olson Food Concepts Inc. Photography by Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. All rights reserved.
For something as basic as a scone, the recipe needs to be simple enough that it is easy to repeat and commit to memory within a few bakes. These scones are a perfect match for butter or clotted cream and jam to serve with tea, but they are delicate enough to double as a base for berry shortcake. Split the scone in half and place the bottom on a plate. Top with a dollop of Chantilly Cream and fresh berries and cover with the remaining half of the scone. Dust with icing sugar and serve.
Ingredients
- 2 cups (300 g) all-purpose flour
- 3 Tbsp (37 g) granulated sugar
- 4 tsp baking powder
- ½ tsp salt
- 6 Tbsp (90 g) unsalted butter, cold
- ⅔ cup (160 mL) 2% milk, plus extra for brushing
- 1 large egg
NOTES
You can freeze unbaked scones, well wrapped, for up to 3 months. Thaw in the fridge overnight before baking fresh the next day.
Step by Step Instructions
Step 1
Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper
Step 2
Combine the dry ingredients. Stir the flour, sugar, baking powder and salt together in a mixing bowl. Use a box grater to grate in the cold butter. Use a pastry blender or two knives to work in the butter a little further, then switch to your hands, rubbing the mixture between your palms to flatten out the butter pieces. When you no longer feel round pieces of butter, you can stop.
Step 3
Combine the liquids and add to the flour. Whisk the milk and egg together and add all at once to the flour. Stir until the liquid isn’t running but the dough still has not come together. Tip everything out onto a work surface and bring the dough together by flattening and folding the dough over itself, scooping up the rogue crumbs and flour and working them in as you flatten and fold.
Step 4
Portion the scones. Flatten out the dough with your hands to ¾ inch (2 cm) thick. Use a 2½-inch (6.5 cm) round cutter to cut out scones. Reshape any scraps of dough and keep cutting out scones until all of the dough has been used. Place on the baking tray, leaving 2 inches (5 cm) between each scone. Dip your fingers in milk and pat the tops.
Step 5
Bake the scones for 12 to 15 minutes, until golden brown on the top and bottom. Let the scones cool for at least 10 minutes on a rack. Scones are best enjoyed the day they are baked.
