Classic British Scones: A Step-by-Step Recipe

Ingredients

3 cups all-purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 cup unsalted butter, chilled and cubed
1 cup buttermilk
1 teaspoon pure vanilla extract
1 cup dried currants or raisins
1 egg, beaten for egg wash
Additional sugar for topping

Steps and instructions

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
Add the chilled, cubed butter to the dry ingredients and cut it in with a pastry cutter or use your fingers until the mixture resembles coarse crumbs.
Stir in the buttermilk and vanilla extract until just combined. Do not overmix.
Fold in the dried currants or raisins.
Turn the dough out onto a floured surface and knead it gently a few times to bring it together.
Pat the dough into a 1-inch thick rectangle. Using a round biscuit cutter, cut out the scones and place them on the prepared baking sheet.
Brush the tops of the scones with the beaten egg and sprinkle with additional sugar.
Bake for 12-15 minutes or until golden brown. Serve warm.

Tools for making

Mixing Bowl - A large bowl to combine the dry ingredients and the wet ingredients.
Pastry Cutter - A tool used to cut the chilled butter into the dry ingredients to achieve a crumbly texture.
Baking Sheet - A flat sheet pan used to bake the scones in the oven.
Parchment Paper - Used to line the baking sheet and prevent the scones from sticking.
Round Biscuit Cutter - A circular cutter used to shape the scones into round shapes.
Flour Sifter - Optional, but helpful for sifting the dry ingredients to remove any lumps.
Pastry Brush - Used to brush the beaten egg wash onto the scones for a golden, shiny crust.
Cooling Rack - Used to cool the baked scones before serving.

Recipe variations

Replace the dried currants or raisins with other dried fruits such as cranberries, apricots, or blueberries.
Add citrus zest, such as lemon or orange, to the dough for a burst of flavor.
Try using different types of flours, such as whole wheat flour or a gluten-free flour blend, for a healthier or gluten-free option.
Mix in your favorite spices, such as cinnamon, nutmeg, or cardamom, to add warmth and depth to the scones.
Add a handful of chopped nuts, such as almonds, pecans, or walnuts, for added crunch and texture.
For a savory twist, omit the sugar and add grated cheese, herbs like chives or rosemary, and even cooked bacon or ham.
Experiment with different shapes, such as triangles or squares, instead of the traditional round shape.
Drizzle a glaze made with powdered sugar, milk, and vanilla extract over the cooled scones for a sweet finishing touch.

Recipe overview

These delicious homemade scones are a perfect treat for breakfast or afternoon tea. With their crisp outer layer and soft, flaky inside, they are sure to win over even the pickiest eaters. The addition of dried currants or raisins adds a sweet surprise with every bite. This recipe is simple and straightforward, making it perfect for both novice and experienced bakers. By following these easy steps, you'll have warm, freshly baked scones ready to be enjoyed in under an hour. Serve them warm with a pat of butter or your favorite jam for an extra treat. Enjoy the process and most importantly, enjoy your homemade scones!

Common questions

Can I use a different type of flour?
While all-purpose flour is commonly used for scones, you can experiment with different types of flour such as whole wheat flour or a gluten-free flour blend. Just keep in mind that the texture and taste may vary.
Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter if that's what you have on hand. However, it's important to adjust the amount of salt in the recipe accordingly to prevent the scones from becoming too salty.
Can I substitute buttermilk with regular milk?
While buttermilk adds a tangy flavor and contributes to the texture of the scones, you can substitute it with a mixture of 1 cup of milk and 1 tablespoon of lemon juice or white vinegar. Let the mixture sit for 5 minutes before using it in the recipe.
Can I use fresh fruit instead of dried currants or raisins?
Absolutely! You can substitute the dried currants or raisins with an equal amount of fresh berries or diced fruits like blueberries, strawberries, or diced apples. Adjust the sweetness accordingly if needed.
How should I store the leftover scones?
To store the scones, allow them to cool completely and then place them in an airtight container or wrap them tightly with plastic wrap. They can be stored at room temperature for up to 2-3 days. If you prefer, you can also freeze the scones for up to 1 month.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix the dry and wet ingredients together.
Pastry Cutter - A tool used to cut the butter into the dry ingredients for a crumbly texture.
Baking Sheet - A flat sheet pan used to bake the scones in the oven.
Parchment Paper - A non-stick paper used to line the baking sheet and prevent sticking.
Round Biscuit Cutter - A circular cutter used to shape the scones into uniform rounds.
Basting Brush - A brush used to apply the beaten egg wash on top of the scones.
Flour Sifter - Optional - A tool used to sift the flour for a lighter texture.

Origin stories

Scones trace their origins to Scotland in the 1500s. The name "scone" is said to have been derived from the Gaelic word “sgonn”, which means shapeless mass or large mouthful. Interestingly, scones were originally made with oats and baked on a griddle. It wasn't until the late 1800s, when baking powder became available to the masses, that scones began to take on their modern form. They played a pivotal role in British teatime tradition, transforming from a humble breakfast bread in Scotland to a beloved treat served in upscale tea rooms throughout England. Their popularity, over the centuries, has not waned, and scones remain a cherished part of British gastronomy. So, while you enjoy your scone, remember, you're not just having a snack, you're partaking in a piece of culinary history!

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.