Scones have a status for being dry and laborious, which may translate to disappointment at tea time or, frankly, some other time they seem on the desk. However with the correct recipe and approach, the dainty triangular pastries could be tender, fluffy, and bursting with buttery taste.
However what precisely are scones, and the way do they differ from biscuits? Scones are British, and so they’re normally crumblier, sweeter, and denser than their American counterparts. Throughout the pond, they’re a fixture of afternoon tea, typically break up and full of clotted cream and jam, and so they’re sturdy sufficient for savory toppings and sandwiches. Combine-ins like cheese, herbs, and fruit are widespread, a versatility that’s a part of their appeal—and in addition their downfall: A heavy hand will flip the dough dense and difficult whereas an excessive amount of flour or too little fats end in dryness. However for those who keep away from these pitfalls, you’ll be a profitable scone-maker very quickly.
To excellent my approach, I turned to scone professional Pleasure Wilson—higher often called Pleasure the Baker—on the Charleston Wine + Meals Competition.
Her recipe comes collectively in underneath an hour, so heat pastries could be on the desk quickly after you get up on a weekend morning, when Pleasure herself typically bakes a batch. “Scones are low elevate,” she says. “They’re easy to make but really feel fancier than a typical breakfast.”
Step 1: Collect your substances.
Preheat the oven to 400°F and line a baking sheet with parchment paper. Earlier than you mix the dough, collect your mix-ins, corresponding to berries, dried fruit, chocolate chips, grated cheese, or finely chopped herbs. Scones come collectively shortly and depend on chilly butter for his or her texture, so prepping the whole lot upfront is essential. (You should definitely preserve all substances and mix-ins as chilly as potential to stop the butter from softening.)
Step 2: Combine the dry substances.
In a big bowl, whisk collectively 2¼ cups flour, 2 tablespoons sugar, 2½ teaspoons baking powder, ½ teaspoon baking soda, and ¾ teaspoon kosher salt. For a whole-grain variation, swap as much as 25 % of the flour with one other grain—any extra, and the flavour and texture might shift dramatically.
Utilizing a pastry cutter or your fingers, work 8 tablespoons cubed chilly butter into the dry substances till pea-size crumbles kind. Transfer shortly and cease as soon as the combination seems sandy. Chilly butter is essential, Pleasure explains: “Usually, house bakers don’t work the butter quick sufficient.” When this occurs, it melts into the flour, creating gluten and turning the scones dense and gummy. Working swiftly permits the butter to stay in small chunks that later launch steam within the oven, creating flaky layers.
Step 4: Add the buttermilk and mix-ins.
Make a nicely within the heart of the butter-flour combination and pour in 1 cup chilly buttermilk. Gently stir with a picket spoon or spatula till the dough simply comes collectively. It ought to look shaggy, with none powdery spots. If wanted, add extra buttermilk 1 tablespoon at a time; components like local weather, humidity, altitude, and flour sort all have an effect on how a lot liquid the dough absorbs.
“When unsure, lean towards a wetter dough,” Pleasure advises. “You don’t need it to dry out within the oven.” Keep away from overmixing, which may make scones dense: As soon as the dough is shaggy and simply mixed, you’re set. Now fold in your mix-ins (about ¼–½ cup) with a spatula or picket spoon.
Flip the dough out onto a evenly floured floor and, with out kneading, pat it right into a 1-inch-thick rectangle. Utilizing a bench scraper or chef’s knife, minimize the rectangle in half, stack the halves, and press down evenly to fuse. Repeat two or three extra instances to create tall, flaky scones with loads of elevate.
Pat the dough right into a 1-inch-thick circle or rectangle, then minimize into wedges, squares, or rounds with a pointy knife or biscuit cutter. Collect any scraps to kind further scones. Prepare them in your ready baking sheet. In case you’re baking later, cowl and refrigerate or freeze to stop the dough from drying out.
Step 7: Bake to golden perfection.
For a golden shine, brush the tops with a bit buttermilk or an egg wash (uncooked egg whisked with a splash of water, milk, or cream). Bake for 15–18 minutes, or till the scones are puffed, golden, and aromatic. To keep away from overbaking, take a look at with a toothpick or cake tester; it ought to come out clear when the scones are prepared.
Step 8: Cool (barely!) and serve.
Let the scones cool barely on the baking sheet earlier than transferring to a wire rack. Serve with butter, jam, or clotted cream, or go savory with mustard, cheese, cured meats, or hearty breakfast sandwiches. Additionally they make a terrific sidekick to soups and stews.
