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Classic Scones
Created by: Howcan Team
Ingredients
- 2 cups of all-purpose flour
- 1/3 cup of granulated sugar
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 1/2 cup of unsalted butter, cold and cut into small pieces
- 1/2 cup of heavy cream
- 1 large egg
- 1 teaspoon of vanilla extract
- 1/2 cup of dried fruit or chocolate chips (optional)
- 2 tablespoons of coarse sugar for sprinkling (optional)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together 2 cups of flour, 1/3 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt.
- Add the cold butter pieces to the flour mixture and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together 1/2 cup of heavy cream, 1 large egg, and 1 teaspoon of vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. If using dried fruit or chocolate chips, gently fold them into the dough.
- Transfer the dough to a lightly floured surface and gently knead it a few times until it comes together. Pat the dough into a 1-inch thick circle.
- Use a sharp knife to cut the circle into 8 wedges. Place the scones on the prepared baking sheet, leaving space between each one.
- Brush the tops of the scones with a little heavy cream and sprinkle with coarse sugar, if desired.
- Bake for 15-18 minutes, or until the scones are golden brown and cooked through.
- Transfer the scones to a wire rack to cool slightly before serving. Enjoy warm with clotted cream and jam.
Scones have a rich history dating back to Scotland in the early 1500s. These delightful treats were originally made with oats and cooked on a griddle, evolving into the buttery, flaky pastries we know today. The scone's popularity spread throughout the UK and beyond, becoming a staple in afternoon tea and breakfast menus. Chefs like Anna, the Duchess of Bedford, popularized scones in the 19th century, serving them with clotted cream and jam. Today, the best scones can be found in quaint English tea rooms and cozy cafes, with variations like fruit-filled, cheese, or savory herb scones. Perfecting the balance of butter, flour, and leavening agents is crucial for achieving the ideal texture and flavor. For a unique twist, some bakers swear by the "cream first" method, spreading clotted cream before the jam. Whether enjoyed with a cup of tea or as a standalone indulgence, scones continue to charm food enthusiasts worldwide.
30 min
8
250 calories
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