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Recipes > Classic Scones

Classic Scones

Here's a basic scone recipe just waiting for you to add your own personal touches. With a cup of whole wheat flour (which, trust us, you'll never notice), they add a touch of fiber to your breakfast, along with great flavor.

Prep

10 mins

Bake

13 - 15 mins

Total

25 mins

Yield

12 scones

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Ingredients

Crust:

  • Unbleached All-Purpose Flour — 1 1/3 cups (163g)
  • Table Salt — 1/2 teaspoon
  • Vegetable Oil — 1/3 cup (67g)
  • Milk, Cold — 3 tablespoons (43g)

Filling:

  • Granulated Sugar — 1 1/2 cups (298g)
  • Cornstarch — 6 tablespoons (43g)
  • Water, Cold — 1 1/2 cups (340g)
  • Large Egg Yolks, Whites Reserved — 3
  • Butter — 3 tablespoons (43g)
  • Zest of 1 Lemon — —
  • Lemon Juice (Juice of About 2 Lemons) — 1/2 cup (113g)
  • Pure Vanilla Extract — 1/2 teaspoon

Meringue:

  • Large Egg Whites, Reserved from Egg Yolks Above — 3
  • Cream of Tartar — 1/4 teaspoon
  • Granulated Sugar — 6 tablespoons (67g)
  • Pure Vanilla Extract — 1 teaspoon

Additional Ingredients:

  • Unbleached All-Purpose Flour — 2 cups (240g)
  • Golden Wheat Flour — 1 cup (113g)
  • Baking Powder — 1 tablespoon (14g)
  • Baking Soda — 1/2 teaspoon
  • Table Salt — 3/4 teaspoon
  • Butter — 2 to 8 tablespoons (28g to 113g)
  • Granulated Sugar — 1 teaspoon to 4 tablespoons
  • Buttermilk — 1 cup (227g)
  • Coarse Sparkling Sugar (Optional) — —

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Instructions

Bake Mode

Prevent your screen from going dark as you follow along.

  1. Preheat your oven to 500°F. Lightly grease a baking sheet, or line it with parchment.
  2. In a large mixing bowl, blend the dry ingredients together thoroughly.
  3. With a pastry blender, pastry fork, a mixer or, most easily, your fingertips, work in the butter until the mixture is unevenly crumbly. If you’re adding any “extras” (see tips below), toss them in, stirring to distribute.
  4. Take about 20 seconds to stir in the liquid. The dough will be rough and shaggy but that’s the way it should look.
  5. Turn it out onto a well-floured board. Flour your hands and the surface of the dough well. Knead it very gently about 10 times, just enough to bring it together. It is not supposed to be smooth and springy like bread dough. Sprinkle on more flour as you need it to keep the dough from sticking.
  6. Cut the dough in half, and press or roll each piece gently with a well floured rolling pin into a circle about 6″ x 1/2″. You can tidy up the edges with the palms of your hands if you want, but do it gently. Half the charm of scones is their “shagginess.”
  7. Cut each circle into 6 wedge-shaped pieces with the edge of a bench or bowl scraper (or spatula), pressing down firmly without sawing. You’ll find it easier if you dip your cutter in flour after each cut. Make sure you press it into the dough quickly, without twisting or sawing. This shears the dough cleanly rather than pressing it together, which allows the scones to rise higher.
  8. Transfer each piece gently to the prepared baking sheet, leaving a half inch or so between them. Put them in the oven, reduce the temperature to 450°F, and bake for about 13 to 15 minutes, until they’re a light golden brown.
  9. Remove the scones from the oven, and serve hot, warm, or at room temperature. Wrap any leftovers airtight, and store several days at room temperature; freeze for longer storage.

Tips

  1. The name “scone” probably comes from the Gaelic word “sgonn” (which rhymes with gone), meaning a shapeless mass. And the early scone probably was. Because wheat doesn’t grow well in Scotland, scones were originally made of oat or barley flour — both of which, lacking gluten, made dough that was probably just plopped onto a hot griddle without shaping.
  2. What’s the difference between a biscuit and a scone? It seems in this country, in most cases, that when a baking powder biscuit is either plain or savory, it remains a biscuit; and when it’s sweetened with sugar and fruit (or chocolate, or cinnamon, or…), it becomes a scone. Whatever you decide to call them, biscuits or scones are unbelievably easy to make; they bake in minutes, and, if we slow our lives down enough to enjoy them with a leisurely breakfast, a savory supper, or with a cup of tea in the afternoon, we’ll have adopted a tradition worth keeping.

Education

Baking School

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SODIUM BICARBONATE (BAKING SODA) 100G (#62713)

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VANILLA EXTRACT 33ML (#67825)

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CORNSTARCH 18OZ (#67917)

7.20

UNSALTED LACTIC BUTTER 250G (#68328)

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SUPER KING WHEAT FLOUR (BREAD FLOUR) (#100589)

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UHT FULL CREAM MILK 3.5% 1L (#103602)

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CANOLA OIL 2L (#107624)

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