Imagine sinking your teeth into a perfectly golden, buttery scone that transports you straight to the charming countryside of Britain. Mrs. Vera Thompson's treasured scone recipe is more than just a baked treat—it's a culinary journey that promises to transform your breakfast or afternoon tea into an extraordinary experience. With a crisp exterior, tender crumb, and a delightful balance of sweetness, these scones are so irresistible that you'll want to share them with everyone you know!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: British
Serves: 12 scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup milk
- 1 egg
Instructions
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Whisk together until well blended.
- Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces.
- In a separate small bowl, whisk together the milk and egg until fully combined.
- Create a well in the center of the dry ingredients and pour in the milk and egg mixture.
- Gently mix the wet and dry ingredients using a fork or wooden spoon until just combined. Be careful not to overmix, as this can make the scones tough.
- Turn the dough out onto a lightly floured surface and gently knead a few times to bring the dough together.
- Pat the dough into a circular shape approximately 1 inch thick.
- Using a sharp knife or bench scraper, cut the dough into 12 equal wedges.
- Transfer the scones to the prepared baking sheet, spacing them about 2 inches apart.
- Optional: Brush the top of each scone with a little extra milk for a golden finish.
- Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool on a wire rack for 10 minutes before serving.
- Serve warm with clotted cream, jam, or butter as desired.
Tips
- Keep your butter COLD: The secret to flaky scones is using ice-cold butter that hasn't been overworked. Cut it into small cubes and work quickly to maintain its temperature.
- Don't Overmix: Treat the dough gently. Overmixing will develop gluten and make your scones tough instead of tender.
- Use Fresh Baking Powder: Ensure your baking powder is fresh for maximum rise and lightness.
- Brush with Milk: The optional milk brushing creates a beautiful golden-brown top that looks professionally baked.
- Serve Immediately: Scones are best enjoyed warm, so time your baking to coincide with serving time.Pro Tip: For variations, consider adding dried fruits like currants or cranberries directly into the dough before baking!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 5g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 45mg
