Description
This classic British scones recipe yields tender, flaky, and lightly sweetened scones perfect for teatime or a delicious breakfast treat. Made with basic pantry ingredients such as flour, butter, sugar, and milk, these scones are brushed with an egg wash for a beautiful golden finish and sprinkled with sugar for a slight crunch on top. Serve warm with clotted cream, butter, and your favorite jam for an authentic British experience.
Ingredients
Scale
Dry Ingredients
- 3 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 tablespoons baking powder
- 2 tablespoons granulated sugar (for sprinkling)
Wet Ingredients
- 8 tablespoons unsalted butter, cooled and slightly soft, cubed
- 3/4 cup milk
- 1 teaspoon lemon juice
- 2 large eggs, room temperature
- 1/2 teaspoon vanilla extract
- 1 egg (for egg wash)
- 2 teaspoons water (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the scones.
- Prepare Baking Sheets: Line two baking sheets with parchment paper to prevent sticking and set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, and baking powder until evenly combined.
- Add Butter: Add the cubed butter to the dry ingredients. Using a fork or your fingers, mix the butter into the flour mixture until it resembles coarse sand with pea-sized butter pieces.
- Combine Wet Ingredients: In a separate bowl, whisk together the lemon juice, eggs, milk, and vanilla extract until fully blended.
- Form Dough: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until combined, then knead the dough with your hands until it forms a smooth ball.
- Roll Dough: Transfer the dough onto a lightly floured surface and roll it out into a 1-inch thick circle.
- Cut Scones: Using a 2 1/4-inch round cookie cutter or a similar size glass, cut out scones by dipping the cutter in flour between cuts to prevent sticking.
- Re-roll Dough: Gather any dough scraps, re-roll, and cut additional scones to use up all the dough.
- Arrange on Sheets: Place the cut scones onto the prepared baking sheets, spacing them apart so they do not touch during baking.
- Prepare Egg Wash: Whisk together one egg and two teaspoons of water to make an egg wash. Lightly brush the tops of the scones with the egg wash and sprinkle with granulated sugar for a shiny, lightly sweet crust.
- Rest Scones: Allow the scones to rest for 12-15 minutes before baking to help them rise better.
- Bake: Bake the scones in the preheated oven for 14-15 minutes or until they have risen and the tops are lightly golden brown.
- Cool: Remove from the oven and transfer the scones to a cooling rack to cool slightly.
- Serve: Serve the scones warm alongside tea or coffee with clotted cream, butter, and your favorite jam.
Notes
- Use cold butter for a flakier texture; work quickly to prevent it from melting into the flour.
- Do not overwork the dough to keep the scones tender.
- You can substitute buttermilk for milk and lemon juice for a slightly tangier flavor.
- These scones are best enjoyed fresh on the day they’re baked.
- For a sweeter variation, add raisins or currants before baking.
- Store leftovers in an airtight container for up to 2 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Baking
- Method: Baking
- Cuisine: British
Keywords: British scones, traditional scones, teatime recipe, easy scones, baking, breakfast scones
