Here’s a traditional English scone recipe, elevated with modern pastry technique while staying true to the Victorian spirit of light, tender, and slightly crumbly scones.
8
Scones30
minutes40
minutesIngredients
250 g (2 cups) all-purpose flour (preferably low-protein like cake flour for tenderness)
12 g (1 tbsp) baking powder
50 g (1/4 cup) granulated white sugar
1 g (1/4 tsp) fine sea salt
60 g (1/4 cup + 1 tbsp) cold unsalted European butter (high-fat, like Plugrà or beurre d'Isigny - or equivalent), cubed. You can also use standard butter.
150 ml (2/3 cup) cold heavy cream (35% fat)
1 egg yolk, for richness (optional, but adds depth)
1 tsp vanilla extract or rosewater (historical Victorian flair)
40 g (1/4 cup) raspberries, or leave plain - can also use currants or raisins
optional: coarse sugar for topping
- Raspberry Glaze (optional)
100 g (1/3 cup + 1 tbsp) Raspberry jam
2 tbsp water
Optional: Optional:
1 tsp lemon juice
1 tsp rosewater or elderflower cordial
Method
- Chill all ingredients and tools
Place the flour, bowl, and butter in the fridge for 15-20 minutes before starting. Cold is key. - Mix dry ingredients
Whisk flour, baking powder, sugar, and salt in a large chilled bowl. - Cut in butter
Rub butter into the flour mixture using your fingertips (or a pastry blender) until it resembles coarse breadcrumbs with some pea-sized bits remaining. Do not overwork. - Add wet ingredients
In a separate bowl, mix the cream, egg yolk, and vanilla/rosewater. Pour into the flour-butter mixture and stir with a fork until just combined. - Add raspberries
Gently fold in raspberries or other dried fruit if using. - Pat and fold (for flakiness)
Turn dough out onto a lightly floured surface. Pat into a rectangle, then fold it like a letter (tri-fold), rotate, and repeat once. This creates tender flaky layers like a laminated dough. - Shape
Into circles: Pat dough to 2.5-3 cm (1-1.2 in) thickness. Use a floured 5-6 cm round cutter to stamp scones - press straight down, no twisting (twisting seals edges and prevents rising).
Into triangles: Pat and press dough into an 8-inch disc and, with a sharp knife or a bench scraper, cut into 8 wedges. For smaller scones, press down into two 5-inch discs and cut each into 8 wedges. - Chill again
Place cut scones on a plate or lined baking sheet. Chill in the fridge for 15-20 minutes. This helps hold shape. - Brush and bake
Brush tops (not sides) with egg wash, sprinkle with coarse sugar if desired. Line a large baking sheet with paarchment paper or silicone mat(s). Arrange scones 2-3 inches apart. Bake in a preheated 400°F (200°C) oven for 13-16 minutes until risen and golden brown around the edges and lightly browned on top. - Prepare and apply the Glaze (optional)
- Cool Scones
Let your baked scones cool for at least 15 minutes so the glaze doesn't melt into them. - Melt & strain the jam
In a small saucepan, combine jam and water. Heat over low to medium heat, stirring frequently until the mixture becomes smooth and slightly syrupy (about 2-3 minutes). Optional: strain through a fine sieve to remove fruit bits for a clear, glassy finish. - Add flavor (optional)
Stir in a touch of lemon juice, rosewater, or other essence if desired. Remove from heat.
For a clean glaze coat, use a pastry brush or dip the tops lightly into the glaze. - Apply the glaze
Brush the warm glaze onto cooled scones using a soft pastry brush. It should form a thin, shiny coating.
Let set at room temperature for 10-15 minutes.
Notes
- Leftover scones will keep well at room temperature for 2 days or in the refrigerator for 5 days.
- Serve with clotted cream (or mascarpone), strawberry jam, plum jam, or rose petal jelly.
- A pinch of fresh lemon zest in the dough elevates brightness subtly.
