Tender Buttery British Scones (Printable Version)

Soft British scones with a tender crumb and buttery flavor, ideal for tea or breakfast moments.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup cold unsalted butter, cubed
06 - 2/3 cup whole milk, plus extra for brushing
07 - 1 large egg

→ Optional Add-ins

08 - 1/2 cup raisins, currants, or chocolate chips

# How to Make It:

01 - Set oven temperature to 400°F and line a baking sheet with parchment paper.
02 - Whisk together flour, sugar, baking powder, and salt in a large bowl.
03 - Cut cold butter into the flour mixture using a pastry cutter or fingertips until texture resembles coarse crumbs.
04 - Whisk milk and egg together in a separate bowl.
05 - Pour wet ingredients into dry ingredients and stir gently just until combined; avoid overmixing.
06 - Fold in raisins, currants, or chocolate chips if desired.
07 - Turn dough onto a lightly floured surface and pat into a 1-inch thick round.
08 - Slice dough into 8 wedges or use a round cutter and place pieces onto prepared baking sheet.
09 - Lightly brush scone tops with milk to achieve a golden finish.
10 - Bake for 12 to 15 minutes until golden brown. Cool slightly on a wire rack before serving.

# Expert Insights:

01 -
  • They come together in about 30 minutes, making them perfect for when you want to impress without spending all day in the kitchen
  • The secret to their tender crumb is learning not to overmix, which means you get professional-quality results every single time
  • Warm from the oven with clotted cream and jam, they taste like a proper British tea room experience without leaving home
02 -
  • Cold butter is everything. I learned this the hard way after making dense, tough scones for months. Room temperature butter won't create those steam pockets that make scones light and tender. Keep your butter in the fridge and cube it right before using
  • Don't overmix the dough. I mean it. The moment you see no dry flour, stop stirring. Overmixing develops gluten, which is the enemy of tender scones. Your scones should feel slightly rough and shaggy, not smooth like typical bread dough
03 -
  • Keep everything cold. Your butter, your milk, even your hands if they run warm. Cold ingredients create the steam pockets that make scones light and tender instead of dense
  • Use a light hand when mixing and shaping. Gentle is the word. Treat your dough like it's delicate, because it is. This is what separates homemade scones from tough, dense biscuits

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