Classic scones are a typical english bread but originated in scotland, where they are usually shaped like triangles. In fact, scones can be made to be circular or in triangles, by forming a big circle with all the dough and cutting it out like you would a pizza.Jump to Recipe
They have a particular characteristic, which is that they are specially soft on the inside. That´s achieved by a not-kneading technique, meaning you should avoid kneading the dough as much as possible, this is how we get that scone-like texture.
The classic version of a scone is made out of flour, butter and baking powder, with a sweet touch, perfect to eat with some tea. Of course, there are tons of scones variations, both sweet and savory, you just add some other ingredients you like.
The recipe here today, is the classic scone recipe, it is a delicious base recipe to which you can add whatever you want. We, actually have some other scone recipes you might like. You can go check out our pumpkin scones, which are perfect for fall with a cup of coffee, or our blueberry lemon scones, really summery.
The classic thing is to eat scones with clotted cream, which is a type of really heavy cream, that tastes somewhat buttery. I would actually describe it as a mixture between butter and crea,. Scones are eaten with some clotted cream and jam on top, you can choose to use different jam flavors, and the combination is just heavenly. Now, if you can’t find clotted cream, you can simply eat them with some butter, and it will taste just as good. Just make sure to use a good butter, and the same thing goes for the jam.
- 2 C all purpouse flour
- 1/2 tsp salt
- 1/4 C white sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3 oz (90 gr) unsalted butter cold and cut into cubes
- 1 egg small
- 1/3 C buttermilk
- 1/3 C sour cream
Preheat the oven at 375° F.
In a big bowl mix together the flour, salt, sugar, baking powder and baking soda.
Add in the cold butter and mix it with your fingers or using a fork until a sand-like dough forms. This has to be done fast so that the butter keeps cold (this step can also be done using a food processor).
In a small bowl mix the egg, sour cream and buttermilk together. Take two tablespoons of this mixture and set aside to brush later the scones.
Add this mixture to the sand-like mixture and mix with a rubber spatula until is all well incorporated. It is vital to just stir and not knead to get better results.
Place the dough on a floured working surface and roll it out with a pin until it is about 3/4 inch thick.
Cut out circular pieces of about 2 inches diameter and place them on a baking sheet previously greased and floured.
Brush the scones with the egg mixture you had set aside before and then bake at 375°C for 15 min. or until they´re golden brown.