English Style Scones [Scones à l'anglaise]
Servings: scones
English Style Scones are small, round baked goods with a golden-brown, slightly crusty exterior and a soft, fluffy interior.
Equipment
- Round cookie cutter 2.5 inches
- Hand mixer optional
- Baking spatula optional
Ingredients
The Dry
- 570 g all-purpose flour
- 150 g sugar
- 48 g baking powder
- 1 tsp. salt
The Wet
- 170 g unsalted butter at room temperature
- 325 ml milk at room temperature
- 2 egg at room temperature
Notes
Instructions
The Preparation
- Gather the ingredients. Preheat the oven to 425℉.
The Mixing
- In a large mixing bowl, whisk to combine the dry ingredients (570 g all-purpose flour, 48 g baking powder, 1 tsp. saltand 150 g sugar) in a large bowl, and mix in the 170 g unsalted butter with a hand mixer or manually until the butter is completely distributed. You shouldn’t see any chunks of butter, and the mixture should have a sandy texture to it.
- In a small mixing bowl, whisk to combine the 325 ml milk and 2 egg. [IMPORTANT] Save 4 tbsp or 60 ml of it for the egg wash later, and pour the rest into the mixing bowl with the dry ingredients.Stir to combine with a spatula, until a rough dough forms.
The Shaping
- Transfer to a lightly floured countertop and knead about 10 times until the dough comes together into a relatively smooth ball. Take care not to knead too much, or the dough will be tougher and not rise as high.
- Roll the dough about an inch thick and use a 2.5″ cutter to cut. When done, re-roll the scraps and cut out more. Repeat until all the dough is used.
The Baking
- Place the scones onto a parchment lined baking sheet and brush the tops with the reserved egg wash.
- Bake the scones for 15 minutes, until about tripled in height, and golden brown on the tops and bottoms.
The Serving
- Spread them with your favorite jam, sour cream, butter or simply eat them plain.