classic scones

These light and fluffy scones are the perfect accompaniment to tea and simply too delicious not to make!

Scone Recipe

all-purpose flour (480 grams)

baking powder (12 grams, rounded)

tsp kosher salt (6 grams)

cream of tartar

sugar (50 grams)

eggs (beaten)

whole milk (180 milliliters)

cream (120 milliliters)

unsalted butter (110 grams, cold)

Preheat oven 375F

Sift the flour, salt, sugar, baking powder, and cream of tartar together into a large bowl.

Grate the cold butter into the dry mixture. Toss the butter and flour as you go along to prevent clumping.&nbsp;

Crumble the butter and flour together until you create a finer sandy texture. You can just pulse in a food processor if desired.&nbsp;

Mix the egg, cream, and milk together and reserve two tablespoons in a small bowl (this will be used for the egg wash). 

Create a well in the middle and pour in the milk mixture and mix until combined. This will be a sticky mixture so I always try to keep one hand in the bowl and one hand free and clean.&nbsp;

Place the dough on a floured surface and roll out to about 3/4 an inch or more thick. (no one wants a flat scone!). Use whatever shaped cutter you'd like and transfer the scones to a parchment-lined baking sheet.&nbsp;

Brush tops with the reserved egg wash and place in oven to bake for about 20 minutes or until golden.

This delicious, classic scone recipe can be made with one bowl and two hands in just a few minutes. The have a crisp outer layer, are soft and tender inside, and go perfectly with clotted cream and jam! If you can clear up the pronunciation in the comments I would be so appreciative!

Full Recipe: https://preppykitchen.com/classic-scones/

Scones are traditionally served with tea and are best when slathered in clotted cream and touched with jam. Unsurprisingly, it’s important to not overwork the dough and never roll it too thin. 
Like a biscuit they should fluff up and rise during baking and to do that they need to start off thick. I did not adorn my scones/biscuits with dried fruit or nuts but if you are so inclined just mix them in at the very end.

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The BEST Scone Recipe

These Best Ever Classic Scones are the perfect tender, flaky scones made with real butter - with pro tips for the perfect homemade scones!

Best Ever Classic Scones

all purpose flour

sugar

baking powder

salt

half and half cream

eggs

unsalted butter (cold from the fridge)

water

Preheat your oven to 375 degrees Fahrenheit and prepare a baking sheet or two (depending on how large your baking sheets are) by lining them with parchment paper. Set aside.

In a large bowl combine the flour, sugar, baking powder and salt. Mix well with a fork or a whisk.

In a liquid measuring cup, measure the cream and add the eggs. Whisk together using a fork and set aside.

The next few steps should be done quickly, as you&#039;re working with cold butter and you want the butter to be as cold as possible when it hits the heat of the oven. This will result in a flaky scone, rather than a heavy and dense one.

Cut up your butter, right from the fridge, into little pieces and dump it into the flour mixture.  Using your hands (wash them well first and remove any rings), pick up handfuls of the butter and flour mixture, rubbing the pieces of butter and the flour between the heels of your hands to create &quot;sheets&quot; of butter. You should act quickly here, and don&#039;t allow the pieces of butter to sit in your hands for any length of time as the heat from your hands will cause it to soften. The goal is to create paper-thin pieces of butter, small and large throughout the mixture. Once there are no thick chunks of butter remaining, only thin sheets, remove your hands from the mixture. Hands equal heat, so handle the mixture as little as possible.

Pour in the wet ingredients and mix roughly with a fork. Do not over mix, or the result will be heavy and dense.

Once the wet ingredients have been incorporated but there are still several streaks of flour, turn the dough out onto a clean and floured counter surface. Press the dough down into the counter and then fold one half over the other half like you are folding a piece of paper. Press down again and make another fold. Repeat this 2 or 3 more times, gathering any outlying dough bits and flour into your folds. Don&#039;t knead the dough like you would if you were making bread, and don&#039;t stir or mix the dough like you would if you were making muffins. Scones are technically a pastry, so the goal is flaky layers that are created by the thin sheets of butter and all the folding.

Once your dough is formed after folding several times, shape it into a rectangle about 1 3/4 to 2 inches thick (approximately). Again, be careful not to handle the dough too much, so a few little cracks here and there are fine.

Cut out circles of dough using a biscuit cutter or the rim of a class or jar. Arrange the circles of dough on the parchment-lined baking sheet and brush the tops with the egg wash (whisk together the egg and water).

You&#039;ll need to re-shape the leftover dough to form another rectangle - do this carefully and gently, without adding much extra flour if possible. The less you handle the dough, the more tender and flaky the scones will be. Cut out the remainder of the scones until you have about 10-12 in total.

Bake for about 15-18 minutes just until barely golden brown and the surface of the scones lose their shine. Let them cool for 3-5 minutes on the baking sheet. Transfer them to a cooling rack to cool completely.

There’s nothing quite like freshly baked flaky scones. Crisp and golden on the outside, soft and fluffy inside, and delicious with butter, jam, or cream. Simple and always a treat!

Easy Scones Recipe (Buttery & Flaky!)

all-purpose flour

3½ tsps baking powder

unsalted butter

milk

Preheat your oven to 220°C (425°F) conventional (see note 2 if using a convection oven with a fan) and line a large baking tray with parchment paper. Set aside.

In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined.

Add in cold, cubed butter. Using a pastry cutter or your fingers, work it into the flour until the mixture looks like coarse crumbs with small pieces of butter throughout.

Pour in cold milk and gently mix with a fork (I like to fluff the mixture) until you have a shaggy dough. Be careful not to overmix.

Bring the dough together into a ball, then turn it out onto a lightly floured surface. Be careful not to over-knead or over-mix. Gently press it into a rectangle about ¾-inch thick.

Dip a 2½-inch cookie cutter (or straight-edged glass) in flour, then cut out the scones by pressing straight down—don’t twist. Gather the scraps, reshape, and cut again until you have about 9 scones.

Place the scones onto the prepared tray, close together (about ½-inch apart). Brush the tops with milk for a golden finish.

Bake for 15 minutes, or until the tops are golden brown. If the butter has softened before baking and the dough feels very soft, chill the scones in the freezer for 10 minutes before baking (see note 3).

Let the scones cool on the tray for 15 minutes before serving. For cream-filled scones, allow them to cool completely to room temperature so the cream doesn’t melt.

https://content.jwplatform.com/videos/JWbGXn9e.mp4

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