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Traditional British Scones Recipe
Scones are a popular British dessert perfect for breakfast or your afternoon tea. From whipped cream, fruits, jams and honey, you can customise your scone with your favourite topping to make it even more delectable. Follow our scones recipe to get a scone that is not only moist on the inside and crumbly on the edges but just delicious all around.
Meal: Breakfast, Tea
Cuisine: British, Western
Preparation time:
Cooking time:
Total time:
Yield: 16 small scones
Ingredients
- 250g all-purpose flour plus more for hands and work surface
- 100g granulated sugar
- 1/2 teaspoon salt
- 2 1/2 teaspoons baking powder
- 115g frozen unsalted butter
- 120ml heavy cream and 2 tablespoons for brushing
- 1 large egg
- 1 1/2 teaspoons pure vanilla extrac
- 130g add-ins such as chocolate chips, berries, nuts, fruit, etc.
- Toppings: vanilla icing, salted caramel, lemon icing, maple icing, brown butter icing, lemon curd, orange icing, raspberry icing
Equipment
- 1 whisk
- 1 large bowl for dry ingredients
- 1 small bowl for wet ingredients
- 1 box grater
- 1 pastry cutter or 2 forks
- 1 pastry brush
- 1 plate
- 1 baking sheet
- 1 baking sheet
- Parchment paper
Directions
- Whisk flour, sugar, salt, and baking powder together in a large bowl for the dry ingredients. Grate the frozen butter with a box grater and add it to the flour mixture. Combine with a pastry cutter, two forks, or your fingers until the mixture comes together. Place in the refrigerator or freezer as you mix the wet ingredients.
- Whisk the heavy cream, egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the add-ins and mix until everything appears moistened.
- To make triangular scones, pour the dough onto the counter and, with floured hands, work into a ball. If the dough is sticky, add a little more flour. If the dough is dry, add one to two more tablespoons of heavy cream.
- Separate the dough into two 12 centimetres discs and cut each into 8 wedges.
- Brush scones with heavy cream and sprinkle with coarse sugar.
- Place scones on a plate and refrigerate for at least 15 minutes.
- Preheat oven to 204°C.
- Place parchment paper on a large baking sheet. After refrigerating, arrange scones 5 to 7 centimetres apart on the baking sheet.
- Bake for 18 to 26 minutes. Remove and set aside for a few minutes before adding your preferred toppings.
The do's and don'ts of scones
Making the perfect scone can be difficult. Here are what you can and cannot do to minimise any errors when following our scones recipe.
- DO add enough baking powder, so your dough puffs up nicely.
- DO mix all your ingredients properly.
- DON'T knead your scone dough.
- DON'T add all of your ingredients in at once.
- DON'T add too much butter.