Scones
Fluffy, buttery, and perfect with jam or cream
Scones are the quintessential companion to a cozy tea time. Quick to make and best enjoyed warm from the oven, these tender little biscuits are a timeless treat. Whether served with clotted cream and jam or a simple pat of butter, they’re the definition of comfort.
Why You’ll Love These Scones
These scones are soft on the inside, lightly crisped on the outside, and come together in under 40 minutes with simple pantry staples. They’re just as suited for breakfast as they are for afternoon tea, and you can customize them with add-ins like raisins, cheese, or herbs.
Ingredient Breakdown: What Each Part Does
- Wheat flour: Forms the base and structure of the dough.
- Baking powder: Gives the scones their rise and fluffiness.
- Salt: Balances the flavor.
- Butter: Adds richness and flakiness—cold butter is essential.
- Egg: Binds the dough and contributes tenderness.
- Milk: Brings the dough together and adds moisture.
Make-Ahead Tips
- Measure and mix the dry ingredients ahead.
- Cut in the butter and refrigerate the mixture until ready to add the wet ingredients.
- Freeze unbaked scones and bake from frozen—just add 2–3 extra minutes to the baking time.
Storage
Room temperature: Store in an airtight container for up to 2 days.
Freezer: Freeze baked or unbaked scones for up to 2 months. Reheat in the oven at 160 °C (325 °F) for 5–7 minutes.
Time and Yield
Total time: 20–40 minutes
Servings: 15 scones
Step-by-Step Instructions
1. Mix the dry ingredients
In a large bowl, whisk together:
- 7.5 dl (315 g / 2½ cups + 2 tbsp) wheat flour
- 4 tsp baking powder
- 0.5 tsp salt
2. Cut in the butter
Add 100 g (7 tbsp) cold butter, cut into small cubes.
Use your fingertips or a pastry blender to rub the butter into the flour until it resembles coarse crumbs.
3. Add egg and milk
Stir in:
- 1 egg
- 3 dl (300 ml / 1¼ cups) milk
Mix just until combined, do not overwork the dough.
4. Shape and cut
Turn the dough onto a floured surface. Pat or roll it into a round disc about 2 cm (¾ inch) thick.
Use a floured glass or round cutter to cut out circles.
5. Bake
Place the scones on a parchment-lined baking sheet.
Bake in the middle of a preheated oven at 225 °C (437 °F) for 12–15 minutes, or until lightly golden.
Ingredients (Metric & US)
- 7.5 dl (315 g / 2½ cups + 2 tbsp) wheat flour
- 4 tsp baking powder
- 0.5 tsp salt
- 100 g (7 tbsp) cold butter
- 1 egg
- 3 dl (300 ml / 1¼ cups) milk
Nutritional Info
per portion/serving (15 Scones)
Calories: 156 kcal Fat: 7 g Protein: 5 g Carbohydrates: 17 g
Scones
Ingredients
- 2½ cups + 2 tbsp wheat flour (7.5 dl)
- 4 tsp baking powder
- 0.5 tsp salt
- 7 tbsp cold butter (100 g)
- 1 egg
- 1¼ cups milk (3 dl)
Instructions
Mix the dry ingredients
- In a large bowl, whisk together:
- 7.5 dl (2½ cups + 2 tbsp) wheat flour, 4 tsp baking powder, 0.5 tsp salt
Cut in the butter
- Add 100 g (7 tbsp) cold butter, cut into small cubes.
- Use your fingertips or a pastry blender to rub the butter into the flour until it resembles coarse crumbs.
Add egg and milk
- Stir in:
- 1 egg, 3 dl (1¼ cups) milk
- Mix just until combined, do not overwork the dough.
Shape and cut
- Turn the dough onto a floured surface. Pat or roll it into a round disc about 2 cm (¾ inch) thick.
- Use a floured glass or round cutter to cut out circles.
Bake
- Place the scones on a parchment-lined baking sheet.
- Bake in the middle of a preheated oven at 225 °C (437 °F) for 12–15 minutes, or until lightly golden.