THE MOUNTAIN COTTAGE KITCHEN
Classic British Scones
Servings 12 large scones
Calories 245kcal
Ingredients
- 450 g all-purpose flour 3¾ cups
- 4 tsp baking powder
- 1/2 tsp fine salt
- 50 g granulated sugar ¼ cup
- 113 g unsalted butter 1 stick (½ cup); cold and cubed
- 2 large eggs
- Cold milk enough to bring eggs and milk to 285 ml total, plus more as needed
- Sultanas or raisins optional
- Milk or beaten egg for brushing
Equipment
- Baking sheet
- 2 1/2 inch round cutter
- Pastry brush
- Wire cooling rack
- Kitchen scale
Method
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- Add the cold, cubed butter. Using your fingertips, lightly rub the butter into the flour until the mixture resembles fine breadcrumbs. Keep everything as cold as possible and avoid overworking it.
- Crack the eggs into a measuring jug and beat lightly. Add enough cold whole milk to bring the total volume of the eggs and milk to 285 ml.
- Gradually stir the egg and milk mixture into the flour until the dough begins to come together. If it still feels dry or crumbly, add another splash of cold milk at a time until you have a soft, slightly sticky dough.
- Turn the dough onto a lightly floured work surface and gently pat it out to approximately ¾ inch (2 cm) thick. There's no need for a rolling pin—just squish it out gently with your hands.
- Dip a 2½-inch (6 cm) round cutter in flour and press it straight down through the dough, then lift it straight back up. Do not twist the cutter, as this can prevent the scones from rising properly.
- Transfer the scones to the prepared baking sheet, placing them fairly close together.
- Brush only the tops with a little milk or beaten egg, avoiding the sides.
- Bake for 13–15 minutes, until well risen with lightly golden tops and bottoms. The tops should spring back when gently pressed. For an extra check, you can use an instant-read thermometer - the centers should reach approximately 200–205°F (93–96°C).
- Transfer the scones to a wire rack and allow them to cool for about 10–15 minutes before serving, giving the crumb time to finish setting.
Don't be afraid of a slightly sticky dough! My grandmother always taught me to judge scone dough by feel rather than an exact amount of milk. If it's still dry and crumbly, add another splash. Don't overwork the dough—mix only until it comes together.
Notes
About the flour: Traditional British scone recipes often use self-raising flour, which isn't as commonly used in American kitchens. This recipe uses all-purpose flour plus baking powder instead, so there's no need to buy or make self-raising flour separately.
Serving: These scones are best eaten fresh on the day they're baked, preferably while still a little warm. Serve with strawberry jam and clotted cream. If you can't find clotted cream in the US, Devonshire cream, mascarpone or lightly whipped heavy cream are good alternatives.
Storage: Scones are at their best on the first day, but you can store leftovers in an airtight container at room temperature for 2–3 days, or freeze for 2-3 months in an airtight container or freezer bag.
Reheating: Warm leftover scones in a low oven or toaster oven for a few minutes before serving. Avoid the microwave if possible, as it makes them soggy.
Baking at a lower altitude? If you're baking closer to sea level, increase the baking powder to 6 teaspoons.
