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English Scones

English scones are the crown jewel of afternoon tea, combining buttery layers with a tender crumb that practically begs for clotted cream and jam. These golden beauties take less than 30 minutes from mixing bowl to table, making them perfect for weekend brunches or impromptu gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 scones
Course: Breakfast, Brunch, Dessert
Cuisine: British
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups all-purpose flour plus extra for dusting
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter very cold and cut into small cubes
  • 1/2 cup heavy cream plus 2 tablespoons for brushing
  • 1 large egg
  • 1 teaspoon vanilla extract

Equipment

  • Large mixing bowl
  • Pastry cutter or fork
  • Baking sheet
  • Parchment paper or silicone baking mat
  • 2.5-inch round cutter or drinking glass
  • Measuring cups and spoons
  • Small bowl for egg wash
  • Pastry brush
  • Box grater (optional, for grating frozen butter)

Method
 

  1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
  2. Whisk together the flour, sugar, baking powder, and salt in a large bowl until evenly combined.
  3. Add the cold butter cubes to the flour mixture and use a pastry cutter or fork to work them in until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining.
  4. Whisk together the heavy cream, egg, and vanilla extract in a small bowl until smooth.
  5. Pour the wet ingredients into the flour mixture and stir gently with a fork until the dough just comes together. The dough should look shaggy and slightly dry.
  6. Turn the dough out onto a lightly floured surface and gently pat it into a circle about 3/4 inch thick.
  7. Use a 2.5-inch round cutter dipped in flour to cut out scones, pressing straight down without twisting.
  8. Place the scones on your prepared baking sheet, spacing them about 2 inches apart. Brush the tops with the remaining heavy cream.
  9. Bake for 13-15 minutes until the scones are golden brown on top and sound hollow when tapped on the bottom.
  10. Transfer the scones to a wire rack and let them cool for 5 minutes before serving.

Notes

Pro Tip: Freeze your butter for 15 minutes before making scones, then grate it on a box grater instead of cutting it into cubes. This creates perfectly distributed butter flakes throughout the dough and makes achieving flaky layers almost foolproof. Keep everything cold, including your mixing bowl if possible. Press your cutter straight down without twisting when cutting scones. Avoid opening the oven door during the first 10 minutes of baking.