The English staple that captures savory and sweet amid its crumbs. Serve these Scones with cream and a spot of Tetley’s and do high tea in style!
There are so few dishes that are as intrinsically linked to their homeland as scones are to England. While they resemble the tea biscuits you may be more familiar with (more on that later), they are something all their own.
The first time I bit into one, I was blown away. It was actually my first time in Britain. Leading up to my trip, I had visions of high tea in some fancy restaurant, complete with the multi-tiered stand of sandwiches, sweets, and yes, scones. They are an experience, not just a baked good you grab from the local coffee shop.
That’s because scones aren’t like your typical baked good. They don’t taste like a cookie, a donut, or a muffin. While they can be sweet, they can also be called savory. They aren’t super moist but their crumbly texture never bothered me. In fact, with a cup of tea and maybe some butter or cream, they are the quintessential midday dish.
And now, with this recipe, that dish can be enjoyed far from a London high street, in the comfort of your own kitchen, with a hot cup of tea at your side. A multi-tiered stand is recommended, but not required!
Are scones and tea biscuits the same thing?
We Americans tend to translate scones into tea biscuits, assuming they are the same thing, but if you have ever had the two side by side, or made both from scratch, you’ll know there are differences. Scones, as I mention above, are heavier, drier, and more prone to crumble than tea biscuits, which are typically fluffier and more moist. Tea biscuits are almost more like a cake in this way. If you’ve baked both, you’ll know the ingredients list for scones is considerably longer (and that’s not even including the wealth of add-ins you can, er… add in). Last, tea biscuits can be sweet themselves, while scones usually rely on butters, creams, and jams.
Ingredients
- 3 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tsp fine sea salt
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 1/4 cups unsalted butter, cold and cubed
- 1 cup buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- coarse sugar (optional topping)
Instructions
Prep Time: 20 minutes
Bake Time: 15 minutes
Yields: 16
Step 1: Set your oven’s rack to the center position and preheat it to 400°F. Get two baking pans ready by lining them with parchment paper.
Step 2: In a big bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
Step 3: Drop in the cold, cubed butter and use a pastry cutter or fork to work it in until it looks like large peas.
Step 4: In a different bowl, beat together the buttermilk, 1 egg, and vanilla extract.
Step 5: Create a well in the center of your dry mix and pour in the liquid. Stir it all together just until it forms a dough. Remember, don’t overdo the mixing. If you want to add any extras like dried fruit or nuts, now’s the time.
Step 6: Move the dough to a surface dusted with flour. Split it in half and gently form each half into a round that’s 3/4-inch thick and about 6 inches across. Slice each round into 8 wedges and arrange them on your baking pans, leaving about 2 inches between each one.
FAQs & Tips
If you plan on eating them in the next five days, the scones can be kept in an airtight container at room temperature. If you want to save them for much later, freeze them in an airtight container or Ziploc bag. They should last for up to three months. You can also freeze the uncooked scones for up to a month. When you’re ready, let them thaw then bake according to the recipe.
As with most dough, you don’t want to be too rough with the dough when handling it. In fact, the less time you spend mixing it, the better. Overmixing activates the gluten and makes for a dense dessert. Temperature is also an important factor. The butter should be chilled when you mix it with the rest of the ingredients. And you should let the dough chill for 20 minutes before rolling it out, especially if you’re worried you’ve overhandled it. Last, make sure you’re using fresh baking soda and baking powder; it’s easy to lose track of just how long they’ve been on your shelf. If they’ve expired, your scones won’t rise so easily.
Making a well is a tried-and-true baking technique that makes mixing a cinch. I do it so that I am in complete control over the rate at which the wet ingredients mix with the dry ones. This leads to even mixing and ensures all the flour and leavening agents reacts with the acid in the buttermilk. It also helps attain that perfect consistency throughout.
Serving Suggestions
First, you have to have tea. I didn’t ask whether I was allowed to have my scones with coffee while I was in England, I was too afraid to! So, best to stick with tradition. As for what foods you can serve with your scones, it depends on whether you want a sweet experience or a savory one. If sweet, cut open your scone and spread butter or clotted cream inside, followed by your choice of jam. If it’s a savory scone you’re after, you may want to consider adding grated cheese, herbs, cooked ham, chopped vegetables, or spices like garlic powder or paprika to the dough. If you go this route, I doubt you’ll need to add anything to them after they come out of the oven. They should be ready to eat!
Classic Scones
Ingredients
- 3 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tsp fine sea salt
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 1/4 cups unsalted butter cold and cubed
- 1 cup buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- Coarse sugar for topping
Instructions
- Set your oven's rack to the center position and preheat it to 400°F. Get two baking pans ready by lining them with parchment paper.
- In a big bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
- Drop in the cold, cubed butter and use a pastry cutter or fork to work it in until it looks like large peas.
- In a different bowl, beat together the buttermilk, 1 egg, and vanilla extract.
- Create a well in the center of your dry mix and pour in the liquid. Stir it all together just until it forms a dough. Remember, don't overdo the mixing. If you want to add any extras like dried fruit or nuts, now's the time.
- Move the dough to a surface dusted with flour. Split it in half and gently form each half into a round that's 3/4-inch thick and about 6 inches across. Slice each round into 8 wedges and arrange them on your baking pans, leaving about 2 inches between each one.
