By Moselaunch 
The Secret to Perfect British Scones: A Step-by-Step Guide
Scones are a cornerstone of traditional British afternoon tea, and mastering the art of making them can be quite a challenge. These delightful treats must strike the perfect balance between lightness and crumbly texture—a feat that requires a delicate touch. While some may think of scones as simple to bake, achieving the ideal consistency is no easy task. This guide will walk you through the process to create the best scones possible.
Ingredients for Classic Scones
To make a batch of fluffy, crumbly scones, you will need:
- 225g (1 ¾ cups) self-raising flour
- 1 tsp baking powder
- 75g (⅓ cup) cold unsalted butter, cubed
- 25g (2 tbsp) caster sugar
- 125ml (½ cup) whole milk (plus extra for brushing)
- 1 large egg
- A pinch of salt
- Optional: 50g (⅓ cup) currants, raisins, or sultanas for a fruity twist
Step-by-Step Instructions
Step 1: Preheat the Oven and Prepare the Baking Tray
Preheat your oven to 220°C (425°F) or 200°C (400°F) for fan-assisted ovens. Line a baking tray with parchment paper or lightly grease it.
Step 2: Mix the Dry Ingredients
Sift the self-raising flour, baking powder, and salt into a large mixing bowl. This step helps prevent any lumps and ensures your scones are light and fluffy. Add the sugar and mix it into the dry ingredients.
Step 3: Rub the Butter into the Flour
Add the cubed cold butter to the dry ingredients. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs. This technique, known as the “rubbing-in” method, is essential for achieving a tender, flaky texture in your scones. Be careful not to overwork the dough, as this can make the scones dense.
Step 4: Add the Milk and Bind the Dough
Make a well in the center of the flour mixture and pour in the milk (reserve a little for brushing). Stir the milk gently with a knife until the mixture begins to come together. Avoid overmixing at this stage—just bring the dough together.
If you’re adding dried fruit, fold it in gently after the dough has formed. The dough should feel soft but not sticky.
Step 5: Roll Out and Shape the Dough
Turn the dough out onto a lightly floured surface. Gently pat it into a thick round, about 2.5 cm (1 inch) high. Use a round cutter (about 5 cm/2 inches in diameter) to cut out the scones. Avoid twisting the cutter as this can result in uneven rising. Re-roll any leftover dough and continue cutting until all the dough is used up.
Step 6: Bake the Scones
Place the scones onto the prepared baking tray, spacing them apart to allow for rising. Brush the tops with the reserved milk for a golden finish. Bake in the preheated oven for 10-12 minutes, or until the scones have risen and turned a golden brown.
Step 7: Serve and Enjoy
Remove the scones from the oven and allow them to cool for a few minutes on a wire rack. Serve them warm, split in half with a dollop of clotted cream and jam for a truly indulgent treat.
Tips for Perfect Scones
- Cold Butter: Make sure your butter is as cold as possible. This helps create a flaky texture when the scones bake.
- Don’t Overmix: Overworking the dough can lead to tough scones. Mix just enough to bring the dough together.
- Use a Sharp Cutter: A sharp cutter ensures clean edges that will rise evenly. Avoid twisting the cutter as it can cause the scones to rise unevenly.
- Bake Quickly: Scones are best baked at a high temperature to ensure they rise quickly and maintain their airy texture.
Final Thoughts on Perfecting Your Scones
Baking scones takes practice, but with these tips and techniques, you can achieve a perfect batch every time. Whether you prefer them plain, studded with dried fruit, or served with a dollop of jam and cream, scones are a delightful addition to any afternoon tea.