These Classic Scones are soft tender and made with few ingredients. Delicious anytime, breakfast or snack, the perfect accompaniment with a cup of tea or coffee.
I recently purchased Paul Hollywood's How to Bake Cookbook and since I am a lover of Scones I decided I would give his recipe a try. And I have to say it is one of the best Scone Recipes I have ever made or tasted.
This recipe is a little different from the rest as it uses bread flour which is a higher protein flour, milk and softened butter, rather than a lower protein all purpose flour, cream or buttermilk or cold butter. Just be sure that you don't over work the dough.
How to make them
In a large bowl add part of the flour and butter and mix to form coarse crumbs.
Add the sugar, egg, baking powder and salt, mix together with a fork. Add half the milk and gently fold to combine, add the remaining milk a little at a time to form a soft wettish dough.
Sprinkle half of the remaining flour on a flat surface and place the dough on top, sprinkle the other half of the flour on the dough and fold the dough, using your hands or a spatula a few times turning the dough 90 degrees until all the flour is incorporated and a smooth dough is formed. Do not overwork the dough. If the dough is too sticky add a bit more flour.
Pat the dough into a 1 inch (2 ¼ cm) thickness and cut out with a round cookie cutter. Place the rounds on a parchment paper lined cookie sheet and let rest 10 minutes.
Brush the tops of the dough with an egg wash and bake. Let cool
Good to know
Try to brush just the tops of the dough, if the egg wash runs down the sides of the dough it will stop the scones from rising evenly, although it will produce some interesting looking ones.
Be sure to only roll the dough out a 2nd time for cut outs, more than that will produce less fluffy scones. You can always gather up the dough and gently form into a round shape.
What does stir just until combined mean?
It means to combine the dry and wet ingredients until the dry ingredients are completely moistened, but the mixture is still slightly lumpy. Do not over mix or mix until smooth or your biscuits will turn out very dry and tough.
What are Scones?
They are considered a quick bread and are of Scottish origin. There are basically 2 different types of scones, British and American. American scones have a higher ratio of fat to flour than British ones do.
A British scone has less butter and sugar, because once it is baked it is then spread with a good dollop of butter, jam and or clotted cream. British ones are usually plain with no add ins, except maybe the occasional raisin or currant.
What is fine sugar?
Fine or Caster sugar is slightly finer and dissolves more easily than regular granulated sugar. You can substitute it at a 1 for 1 basis or you can make your own fine sugar just by blending granulated sugar until fine.
Why use an egg wash?
It is a an egg that is beaten with about 2 tablespoons of water (sometimes milk) and is used to brush on tops of breads and pastries before they are baked to give them a shiny and golden finish.
What to serve with Scones
Traditionally English scones are served at tea time, they are round and not triangular. They are served with Jam and clotted cream. Personally I love them with a cup of coffee and a big dollop of butter.
How to store them
Scones should be stored at room temperature in an airtight plastic bag or container. Although they should be eaten within 2 days.
How to freeze them
You can always make the dough, cut out the biscuits place them on a cookie sheet and freeze until firm, then move them to a freezer safe bag or container, then bake when needed. You can bake them directly from the freezer, although they may need a bit more time to bake.
If freezing baked biscuits then make sure they are completely cool, then place them either in a freezer safe bag or container. They will keep for about a month in the freezer. Thaw the frozen scones at room temperature for 2-3 hours or even overnight in the fridge. They can be warmed in the microwave or oven at a low temperature (350F/150C) for about 10 minutes.
More Delicious Scones/Biscuits
So if you love scones or you would love to try making your own, then I hope you give this recipe a try and let me know how it goes. Enjoy!
- 2 cups bread flour (divided)
- 3 tablespoons butter (soft)
- 3 ¼ tablespoons sugar (fine/fruit/caster)*
- 1 large egg
- 1 pinch salt
- 2½ teaspoons baking powder
- ½ cup whole milk
*You can substitute with granulated sugar or make your own by blending granulated sugar until finer.
- 1 egg
- 2 tablespoons water
- Pre-heat oven to 420F (220C)
- In a large bowl add 1 ¾ cups (225 grams) of the flour and the butter and mix to form coarse crumbs.
- Add the sugar, egg, baking powder and salt, mix together with a fork. Add half the milk and gently fold to combine, add the remaining milk a little at a time to form a soft wettish dough (you may not need all the milk).
- Sprinkle half of the remaining flour on a flat surface and place the dough on top, sprinkle the other half of the flour on the dough. Fold the dough, using your hands or a spatula a few times turning the dough 90 degrees until all the flour is incorporated and a smooth dough is formed. Do not overwork the dough. If the dough is too sticky add a bit more flour.
- Pat the dough into a 1 inch (2 ¼ cm) thickness and cut out with a round cookie cutter (2 - 2½ inch / 5-6 cm). Place the rounds on a parchment paper lined cookie sheet and let rest 10 minutes.
- Brush the tops of the dough with an egg wash and bake for approximately 15 minutes or until golden brown. Let cool on a wire rack. Serve with butter, jam or clotted cream. Enjoy!
- In a small bowl beat together the egg and water.