Light and fluffy English-style scones that pair wonderfully with butter and preserves. They are the perfect addition to breakfast, brunch, or afternoon tea.
Serve with
Egg Bites with Ham + Cheddar
Jam – I am a fan of Ayako and Family’s range of plum preserves.
Variations
Citrus zest – Lemon or orange zest pairs wonderfully with baked goods. Add 2 teaspoons of zest to the flour mixture.
Turbinado Sugar – For extra sweetness and crunch, sprinkle on a little sugar after brushing the scones with egg wash.
Cinnamon chips – Add up to 1 cup of cinnamon chips after you’ve combined the wet and the dry ingredients, but before the dough has fully moistened.
Chocolate chips – Add up to 1 cup of your favorite type of chocolate chips. Again, after you’ve combined the wet and dry ingredients, but before the dough has fully moistened.
Milk – Buttermilk also works in place of whole or 2% milk.
Tips
Mixing and Kneading – Mix lightly after adding the wet ingredients. Stirring until the dough just forms and kneading for about 10 turns will help with the fluffiness and rise on these scones.
Reheating – Bake the English-style scones in a 300°F oven for 5-10 minutes, until warmed through.
English-style Scones
Ingredients
- 2 cups all purpose flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- scant ¼ cup granulated sugar
- 6 tablespoons unsalted butter at room temperature, cubed
- ⅔ cup 2% or whole milk
- 1 egg
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a food processor, pulse the flour, baking powder, salt, and sugar to combine.
- Add the butter and pulse until the butter is completely distributed. There should not be any chunks of butter and the mixture should resemble sand. Transfer to a large mixing bowl.
- In a small bowl or measuring cup, whisk the milk and egg. Save roughly 2 tablespoons of the egg mixture for an egg wash. Pour the rest of the liquid into the dry ingredients.
- Stir to combine with a spatula until rough dough forms.
- Transfer to a lightly floured surface and knead about 10 times until the dough comes together in a smooth ball. Take care to not over knead the dough which will result in tougher and flatter scones.
- Roll the dough about an inch thick and use a 2-2¼ inch cutter to cut out the scones. Reroll the scraps to repeat the process.
- Place the scones on the lined baking sheet about 2 inches apart and brush with reserved egg wash.
- Bake the scones for 12-14 minutes until golden brown. Remove from oven and let cool on baking sheet for 5 minutes before serving.
Leave a Reply