English Scone
These light and fluffy scones are the perfect accompaniment to tea and simply too delicious not to make!
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 cups all-purpose flour (480g)
- 2 teaspoons baking powder (12g, rounded)
- 1 tsp kosher salt (6g)
- 1 pinch cream of tartar
- 1/4 cup sugar (50g)
- 2 large eggs (beaten)
- 3/4 cups whole milk (180mL)
- 1/2 cup cream (120mL)
- 1/2 cup unsalted butter (110g, cold)
Instructions
- 1
Preheat oven 375F
- 2
Sift the flour, salt, sugar, baking powder, and cream of tartar together into a large bowl.
- 3
Grate the cold butter into the dry mixture. Toss the butter and flour as you go along to prevent clumping.
- 4
Crumble the butter and flour together until you create a finer sandy texture. You can just pulse in a food processor if desired.
- 5
Mix the egg, cream, and milk together and reserve two tablespoons in a small bowl (this will be used for the egg wash).
- 6
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.
- 7
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.
- 8
Brush tops with the reserved egg wash and place in oven to bake for about 20 minutes or until golden.