Plain scones are best served warm with jam and clotted cream!
Do you say scones like scoanes or scons? Honestly, I say it both ways and change it up depending on the people I’m around, haha. Many of my friends are from different countries or attended international school, so I’ve heard it pronounced in a variety of ways. Do you believe there is one right way to say it? These plain scones are inspired by English scones. They’re great for an afternoon tea! I prefer to put the jam then the cream, but let me know how you like to enjoy plain scones!
MATERIALS
- ☆ Food processor
- You do not absolutely NEED a food processor for this recipe, but it makes blending the flour and butter so much easier. If you don’t have one, don’t worry, because I explain how you can mix it together with your hands in the recipe below!
- ☆ Cookie/biscuit cutter
- This is for cutting out the shapes of the scones. You want the cutter tall enough for you to still be able to handle it through the 5cm thick dough. If you don’t have any, you can also just use a knife or other cutting tool to cut any shape you’d like!
INGREDIENTS (+ SUBSTITUTIONS)
This is a basic list and explanation of the key ingredients. For full list and measurements, please scroll down to the recipe below!
- ☆ All-purpose flour
- All-purpose flour has a higher protein content, which builds gluten easier, but if you’re careful with mixing it shouldn’t be a problem! If you’re concerned, you can use cake flour for a lighter and more tender scone. To substitute, you need to add another ⅛ of the flour, which would total about 562.5g in this recipe.
- ☆ Sugar
- ☆ Baking powder
- Baking powder puffs up the scones, giving it height. If you use baking soda to replace it, you will also need an acid like cream of tartar or citrus juice to create the carbon dioxide reaction to make the scones rise.
- ☆ Unsalted butter
- Make sure to use cold butter! The reason we use cold butter in scones, amongst other baked goods, is because the butter melts as it bakes. This process releases steam and creates air pockets, giving the plain scones a flaky center.
- ☆ Milk
- In my pumpkin scones recipe I used heavy cream because it has less water content. For plain scones, however, we want the additional water content from the milk as we are not adding any other flavoring ingredient that will add moisture.
TIPS FOR MAKING PLAIN SCONES
- ☆ The trick for having fluffy, flaky scones is having a cold dough! That is why it’s important to work with cold butter. If you live in a hotter climate or during the hotter seasons, the dough may warm up quickly. In these cases, it’s okay to let the dough rest in the fridge in short intervals just to make sure it isn’t getting too warm. You can also refrigerate your bowl ahead of time to keep all the ingredients cold, and make sure to work with cold hands. Nevertheless, even if the dough does get too warm, the resulting plain scones will be just as tasty, so don’t worry too much!
MORE SCONE RECIPES! ♡
If you recreate this Plain Scones recipe, please let me know by tagging me or leaving a comment on Instagram @maruryouri or TikTok @atsuryouri. I’d love to see your creations and hear your feedback!
Plain Scones
Plain English scones are best served warm with jam and clotted cream. I prefer to put the jam then the cream! Great for an afternoon tea.
Ingredients
- 500 g all-purpose flour
- 35 g granulated sugar
- 11 g baking powder
- 1 teaspoon salt
- 110 g unsalted butter cold cubes
- 300 ml milk
- 1 egg
Instructions
- In a large bowl, combine the flour, sugar, baking powder, and salt. Once combined, add the cubed cold butter. With cold hands, rub the flour and butter together until it becomes crumbly. It should be able to hold its shape when squeezed. If you have a food processor, you can use it instead and it will make this process so much easier. Simply add the flour mixture and butter into the bowl of the food processor and let it go until just combined then return to the flour bowl. Be mindful, though, that the quickness of this method and the machine can generate heat which can melt the butter a bit, so don’t let it run for too long or let it process in pulses.
- Create a well in the center of the flour mixture. Pour all of the milk into the well and whisk while slowly incorporating more of the flour. Fold to knead until the dough has no more powder but is still shaggy.
- Turn the bowl out onto a floured surface. Shape the dough into a rough disk and roll to about 5cm or 2inch thickness.
- Using a cookie cutter, knife, or any cutting tool you have, cut out scones of your desired size and shape. Transfer the scones onto a tray lined with parchment paper or a silicone mat.
- For a glossy look, brush the tops of the scones with a beaten egg (alternatively you can use 1 egg yolk and about 4 teaspoons of milk).
- Bake at 375°F/190°C for 15-20 minutes until golden brown on top. Let the scones cool for about 5-10 minutes before you handle them, and the plain scones are done! 完成です！