Scone
A tender, golden quick bread with a crumbly crumb, split and spread with jam and clotted cream. It is the star of afternoon tea.
Scone varieties: User:Dave souza, CC BY-SA 2.5 (Wikimedia Commons)
Where it comes from
Scones are a baked treat from the British Isles, eaten with tea in homes and tearooms. Regions debate whether jam or cream goes on first, but everyone agrees on warm and fresh.
Explore the cuisine of United Kingdom.
Recipe
Make Scone at home
Ingredients
- 2 1/2 cups (315 g) self-rising flour (or all-purpose plus 1 tbsp baking powder)
- 1/4 cup (50 g) sugar
- 1/2 tsp salt
- 6 tbsp (85 g) cold butter, cubed
- 3/4 cup (180 ml) cold milk
- 1 egg for the dough, plus 1 beaten for glaze
- Jam and clotted or whipped cream to serve
How it's made
- Heat the oven to 425 F (220 C) and line a tray.
- Rub the butter into the flour, sugar and salt until like breadcrumbs.
- Mix the milk and egg and stir in with a knife until a soft dough forms.
- Pat out gently to 1 inch (2.5 cm) thick on a floured surface; do not knead.
- Cut rounds with a 2 1/2-inch (6 cm) cutter, pressing straight down.
- Place on the tray, brush the tops with egg.
- Bake 12 to 15 minutes until risen and golden; cool slightly and split.
Variations
- Fruit scones with raisins or currants.
- Cheese scones for a savory version.
- Drop scones: a thick pancake relative.
Cook’s tip: Handle the dough as little as possible and cut straight down, without twisting, for tall scones.
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About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Scone varieties: User:Dave souza, CC BY-SA 2.5 (Wikimedia Commons)