English Scones
Updated May 29, 2024
- Total Time
- 12 minutes
- Cook Time
- 10 to 12 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3cups self-rising flour (3 cups all-purpose flour, 1½ tablespoons baking powder and 1½ teaspoons salt can be substituted)
- 2teaspoons baking powder
- ¼teaspoon salt
- ¼cup sugar
- 4ounces unsalted butter at cool room temperature, more for pan, optional
- 1cup plus 1 tablespoon whole milk
- 1cup dried currants, optional
- 1egg yolk
Nutritional analysis per serving (16 servings)
185 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 28 grams carbohydrates; 1 gram dietary fiber; 10 grams sugars; 3 grams protein; 336 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, sift together the flour, baking powder and salt. Whisk in the sugar. (Or give all the dry ingredients a quick whirl in a food processor.) Cut butter into bits and work it into the dry ingredients with fingertips or a pastry blender, or by pulsing the processor, until mixture is finely crumbly. If using a food processor, transfer mixture to a bowl.
- Step 2
Gradually add 1 cup milk and the currants, if using, and mix with a fork. Knead lightly by hand to make a smooth dough. Wrap in plastic and refrigerate 20 minutes.
- Step 3
Heat oven to 425 degrees. Grease a baking sheet with butter or line it with parchment paper. Roll dough to a ¾-inch thickness. Use a fluted 2- or 3-inch cutter to punch out scones. Scraps can be kneaded lightly for additional scones. Beat the egg yolk with remaining milk and brush on the scones. Place on baking sheet and bake 10 to 12 minutes until risen and golden brown.
Private Notes
Comments
If you don't use self rising flour, do you use the substitution baking powder (1 1/2 tablespoons) as well as the 2 teaspoons in the recipe?
Caution advised when not using self rising flour. I followed the recipe with all purpose flour and the recommended salt but it was way too much.
Made these with blueberries instead of currants, turned out great. Will be making these regularly for my wife (I don't get a say in the matter).
Add more cream
This recipe breaks several best practices for scones. Your butter should be as cold as possible to create the rise and flake in the dough. You should never roll out scone dough before cutting as you are again damaging the opportunity for the lift and rise of the dough. Hand form your dough into a round then cut with a knife into fourths or eighths. Or find another recipe altogether.
I made with blueberries and lemon zest instead of the currants- it was delicious!