Everyday Scone Recipe

Simple English Scone Recipe you will love.

Course Afternoon Tea, Breakfast, Dessert

Cuisine British

Keyword English Scones, scones

Prep Time 20

Cook Time 18

Resting in the fridge 30

Total Time 1 8

Servings

Calories 3458kcal

Author Lea

Equipment

baking sheet
baking paper
mixing bowl
fork
a cutter (5.5 cm for smaller scones - makes around 10 scones)
kitchen scales
grater

Ingredients

500 g plain flour
14 g baking powder level
80 g caster sugar
pinch salt
150 g butter
2 medium eggs; 100 g chilled and beaten; The total amount of liquid (including the eggs and milk) shouldn't exceed 260ml. If your eggs are heavier than recommended 100g/100ml use less milk.
160 ml of milk

Instructions

Preheat the oven to 200C (without the fan).
Sift the flour, salt and baking powder into a bowl. Mix with a whisk or fork to make sure the ingredients are evenly distributed through the flour.
Grate the chilled butter into the flour using a coarse grater (work fast). Incorporate the butter in with a fork. Stop once you have an even crumbly mix. (You can use your fingertips to rub the butter into the flour but I discovered that using a fork is actually easier, gives me even crumbs and prevents the butter from softening too much).
Tip: Use a fork for most of the mixing. This way the ingredients stay cold and you are less likely overwork the dough.
Stir the sugar into the crumbly mix.
Make a well in the middle, add beaten eggs and with a fork keep combining the dry and wet ingredients.
Tip: Leave a small amount of egg at the bottom of the bowl, you can add a little bit of milk to it later and use the mix instead of an egg wash to brush the top of your scones.
Add the milk in a few steps. Keep gently combining with a fork.
Finally, use your hands to incorporate the last bits of dry flour into the mixture by pressing and turning the dough in the bowl (it doesn’t take more than 8 – 10 movements). Stop when the dough is just about to hold together. It will look very messy.
Tip the dough onto the lightly dusted counter. Gently pat the dough into an oval/circular shape at least 3 centimetres tall.
Cut the scones out using a round cutter. The top of the scones might have a few cracks and an uneven surface. That’s why I place the scones onto the tray with the top side down and the bottom - smoother side up.
For smaller scones use a 5.5 cm cutter. I’m able to cut around 10 scones and as I don’t like a waste, I pat the leftover dough together again and cut out 3 additional scones.
Brush the top of each scone with egg/milk wash and bake them on 200 C for approximately 13 minutes.
Let the scones cool down before serving. Enjoy them with clotted cream and jam.

Notes

Tip: The total amount of liquid (including the eggs and milk) shouldn't exceed 260ml. If your eggs are heavier than recommended 100g/100ml use less milk so your dough isn't too wet.

Tip: Use a fork for most of the mixing. This way the ingredients stay cold and you are less likely overwork the dough.

Tip: Leave a small amount of egg at the bottom of the bowl, you can add a little bit of milk to it later and use the mix instead of an egg wash to brush the top of your scones.

Nutrition