Description
A delightful classic scones recipe perfect for afternoon tea, featuring a tender crumb and buttery richness.
Ingredients
Scale
- 3 cups (380g) All-Purpose Flour
- 1/4 cup (50g) Granulated Sugar
- 4 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 cup (113g) Unsalted Butter, cold and cubed
- 2 Large Eggs
- 1/2 cup (120ml) Buttermilk, cold
- 1 Egg + 1 tbsp Milk for Egg Wash (optional)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold, cubed butter to the dry ingredients and rub in until the mixture resembles coarse breadcrumbs.
- In a small bowl, whisk together the eggs and buttermilk. Make a well in the center of the flour mixture and pour in the wet ingredients.
- Mix gently with a fork until a soft dough begins to form. Avoid overmixing.
- Turn the dough onto a floured surface, pat it to a thickness of about 3/4 to 1 inch.
- Cut out scones using a 2.5-inch cutter, placing them on the prepared baking sheet.
- For a golden finish, brush the tops with the egg wash mixture.
- Bake for 12-15 minutes until golden brown.
Notes
Scones are best enjoyed fresh, but can be stored in an airtight container for up to 2 days. Reheat in a low oven to refresh.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 scone
- Calories: 275
- Sugar: 8g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg