English Scones

This scone recipe makes a light and fluffy scone, rather than the crumbly textured scones found in most American bakeries. I love these so much more. Let me know what you think!

Classic English Scones

Ingredients

• 3¾ cups + 2 tablespoons all-purpose, plus extra for dusting

• 3 tablespoons + 1 teaspoon baking powder

• 5½ tablespoons unsalted butter, cold and cut into pieces

• ⅓ cup + 1 tablespoon sugar

• 1 large egg, beaten, plus an extra egg for the egg wash

• 1 cup + 2 tablespoons milk

• Pinch of salt (for the egg wash)

Instructions

1. Prepare the Dry Ingredients: Preheat your oven to 425°F (220°C). Line a baking tray with parchment paper. In a large bowl, mix the flour and baking powder together. Add the cold, cubed butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar.

2. Mix the Dough:In a separate bowl, beat the egg with the milk. Add this wet mixture to the dry ingredients and stir gently using a fork or a spatula until a soft, loose dough just comes together. Do not overwork the dough.

3. First Rest (10–15 minutes):Turn the dough out onto a lightly floured surface. Fold it over a few times to incorporate air, then form it into a smooth ball. Cover the dough and let it rest for 10–15 minutes to allow the flour to fully hydrate and the gluten to relax slightly.

4. Shape the Scones:Gently roll the dough out to about 1¼ inches thick. Use a round scone cutter, pressing firmly down and lifting straight up without twisting, as twisting can prevent an even rise. Place the cut rounds on your prepared baking tray.

5. Second Rest and Glaze (20–30 minutes):Brush the tops of the scones with a beaten egg mixed with a pinch of salt. Place the tray of scones in the fridge to rest for 20 to 30 minutes. This second rest helps the scones hold their shape and bake up taller and lighter.

6. Preheat and Glaze Again:. Just before baking, brush the tops with a second, thin layer of the egg wash for a golden, shiny finish.

7. Bake:Bake for 12–15 minutes, until well-risen and golden brown. The scones should feel light when lifted.

8. Cool and Serve:Transfer the scones to a wire rack to cool slightly. Serve them warm with your favorite jam and a generous dollop of clotted cream.

Notes:

• All measurements are based on the standard US cup (240ml) and spoon set.

• For best results, weigh ingredients if possible: flour can vary significantly when measured by volume. If weighing, use 500g flour, 25g baking powder, 80g butter, and 80g sugar.

• Keep ingredients cold and avoid overmixing for the lightest, fluffiest scones.