My cousin Julianna, who lives in Guatemala, asked me for this recipe several years ago, and I (shamefully), haven’t gotten around to sharing it until now! So, Julianna, this post is for you!
This is a classic, British-style scone recipe. They are great on their own, or served with butter, jam and/or Devonshire Cream. This recipe is not-too-sweet, however – so bear that in mind if you’re planning to serve them plain.
My family has made a slightly different version of this recipe for years, and it’s always been a favourite. We’ve had many Pride and Prejudice movie nights accompanied by cups of tea and piles of these delicious scones. Those are some of my most favourite memories of my teenage years!
I’ve slightly adapted my family recipe here, since these always come out as light as a CLOUD, and this is how I made them when Julianna asked for the recipe.
So, without further ado, I give you the magic!
Light and Flaky Scones
These scones are delicious; light, flaky, buttery, and versatile. And the best thing is that they are not too sweet - making them the perfect base for your favourite jam or lemon curd.
Ingredients
- 2 cups all purpose flour
- 1/4 cup sugar
- 1 Tbsp baking powder
- 1/4 tsp salt
- 1/2 cup cold butter
- 5-6 Tbsp milk or cream
- 1 Tbsp lemon juice
- 2 eggs (with part of 1 white reserved)
- coarse sugar for sprinkling
Instructions
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In a medium sized mixing bowl, combine the flour, sugar, baking powder, and salt.
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Using a pastry cutter or your fingertips, blend in the cold butter until it is cut into pea-sized chunks coated with flour.
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In a separate bowl, combine the 5 Tbsp. milk or cream with lemon juice and let it stand for a minute or so. Then beat in the eggs (setting part of 1 white aside for later), and add the wet mixture to the flour and butter mixture.
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Use a fork or spoon to roughly bring the dough together; then gently knead until the mixture just comes together into thick, smooth dough. If the mixture seems too dry, add the remaining 1 Tbsp. of milk to soften the dough.
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Divide the dough into 2 equal portions; then, on a lightly floured work surface, press each section into a 4-5" circle (about 1" thick). Cut each into quarters, and place the cut scones onto a parchment lined baking sheet.
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Beat the reserved egg white; then brush onto the scones, and sprinkle generously with coarse sugar.
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Bake at 400 degrees F for 12-15 minutes or until the edges are just lightly golden and the scones are nicely risen.
Recipe Notes
Tip: If you want your scones to have a more flaky look, try keeping the butter chunks a bit more coarse. I like to do this with my fingertips - blending it into the dough until you have little "chips" of butter in there - about the size of fresh coconut shavings. Then continue with the directions as recorded above.
You can also add raisins or other dried fruit to this recipe! I recommend 1/2 cup.
A Few More Tips:
- You can also roll the whole amount of dough out on a floured surface and cut these beauties into rounds if you prefer.
- Remember that scones are like pastry; so don’t over work the dough! If you overwork them, you’ll end up with dense, not-so-layered flour/butter bricks. On the other hand, if you go easy on them, they’ll come out light, fluffy and layered. So be careful not to overwork this recipe! The fluffiness depends on it!
- You can make these ahead by preparing the dough, cutting it into sections, and freezing it. Then, bake the scones fresh when you want to serve them. Just remember that if you do opt for this, you might need a couple of extra minutes in the oven, since the scones will be heating from a colder temperature.
Scones are definitely best served the day they are made, so plan ahead, and if you need to – freeze ahead!
I wish you all the best and many beautiful tea parties to come!
Bye for now,
Naomi
My family agrees, these are the best scones EVER! Thank you!
I’m so glad you like them- thanks for the comment!