Basic scone recipe
These classic scones are the ultimate comfort food, featuring a perfect balance of sweet butter and shortening for maximum flakiness. The texture is light and airy, with a crisp exterior that shatters beautifully. They are incredibly versatile, serving as the perfect canvas for clotted cream and jam, or simply enjoyed with a warm cup of coffee. This recipe is ideal for weekend brunches, holiday gatherings, or a cozy afternoon treat. The simplicity of the ingredients allows the rich, buttery flavor to shine through, making every bite a delightful experience.
Description
These classic scones are the ultimate comfort food, featuring a perfect balance of sweet butter and shortening for maximum flakiness. The texture is light and airy, with a crisp exterior that shatters beautifully. They are incredibly versatile, serving as the perfect canvas for clotted cream and jam, or simply enjoyed with a warm cup of coffee. This recipe is ideal for weekend brunches, holiday gatherings, or a cozy afternoon treat. The simplicity of the ingredients allows the rich, buttery flavor to shine through, making every bite a delightful experience.
Ingredients
- 2 cups all purpose flour
- 1 Tbl baking powder
- 1/2 tsp salt
- 5 Tbl sweet butter
- 1/4 cup vegetable shortening
- 1/3 cup milk
- 1 tbsp egg or milk (for brushing)
Directions
- 1 Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
- 2
In a large bowl, sift together the flour, baking powder, and salt.- 3
Cut the butter and shortening into small cubes. Add to the dry ingredients and rub in with cool fingertips or a pastry blender until the mixture resembles coarse breadcrumbs.- 4
Make a well in the center of the mixture and pour in the milk. Stir gently with a fork until a soft dough forms. Do not overmix.- 5
Turn the dough out onto a lightly floured surface. Knead very lightly for about 30 seconds just until it comes together into a smooth ball.- 6
Roll the dough out to approximately 3/4 inch thickness.- 7
Use a 2-inch round cutter to stamp out scones, or cut the dough into triangles with a sharp knife. Gather any trimmings, knead lightly, and roll out again to cut more scones.- 8
Place scones on the prepared baking sheet, spacing them about 1 inch apart.- 9
Brush the tops lightly with beaten egg or milk.- 10
Bake for 10-12 minutes, or until well risen and golden brown on top.- 11
Remove from the oven and transfer to a wire rack to cool slightly before serving.NoteFor cheese scones, add 1 3/4 cups very finely grated mature cheddar cheese and a pinch of dry English mustard to the dry ingredients.
Serve warm with clotted cream and jam for a traditional British experience.
Do not overwork the dough, or the scones will become tough instead of tender.
Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
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