How to Make English Scones
English scones are a simple and quick afternoon tea dessert, best enjoyed with jam, tea, and coffee. The finished product features a rich aroma of eggs and dairy, with a moderate amount of sugar that isn't overly sweet.
Estimated cooking difficulty: ★★★
Essential Ingredients and Tools
- Unsalted butter (President brand recommended)
- Cake flour
- Sugar
- Salt
- Baking powder
- Eggs
- Heavy cream
- Cream cheese (optional)
Calculations
Before each batch, determine how many servings you want to make. One serving is sufficient for 4-6 people.
Per serving:
- Unsalted butter: 40g
- Cake flour: 180g
- Sugar: 30g
- Salt: 1g
- Baking powder: 5g
- Eggs: 1 large (approx. 50g)
- Heavy cream: 45g
- Cream cheese: 50g
Instructions
- Beat the eggs. Measure out 30g of the egg liquid into a clean container. Add the full amount of heavy cream and cream cheese, and mix until well combined. If the cheese is too hard, warm it via a water bath to about 40°C before mixing.
- In a separate clean container, combine the cake flour, salt, sugar, and baking powder, and mix evenly.
- Cut the butter into small cubes and add them to the dry mixture from the previous step. Use your hands to rub the butter into the flour mixture until it resembles coarse cornmeal.
- Pour the egg and dairy mixture from the first step into the flour-butter mixture. Stir until just combined, then gently press and fold to form a uniform dough.
- Place the dough on a work surface and roll it out into a sheet about 1.5cm thick. Cut into desired shapes using a knife or a scone cutter.
- Brush the remaining 20g of beaten egg over the surface of the scones.
- Preheat the oven to 180°C and bake for 27 minutes.
Additional Notes
- The simplest way to portion the dough is to roll it into a circle and cut it into 6 wedges using a knife.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or a Pull request.