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A Year in the Land of Scones

Course Simple British Scones
Cuisine Baking
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 5 -6 scones
Author Katie Rogers


  • 1 3/4 cups all-purpose flour plus more for dusting and coating your cutter
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons cold unsalted butter cut into little cubes
  • 1/3 cup + 1 tablespoon whole milk


  1. Preheat your oven to 450 degrees F with the rack in the middle and line a cookie sheet with parchment paper (or dust the sheet with flour).
  2. In a medium bowl whisk together flour, sugar, baking powder and salt. Toss the butter into the dry mixture, coating the pieces.
  3. Rub the butter into the flour. Use your thumbs to press flour-coated butter into your fingers to break it up. You want the butter to incorporate into the flour until it looks like cornmeal. No big flakes of butter here. This could take a few minutes.
  4. Once the butter is incorporated and the mix looks like rough cornmeal, make a little well in the middle of your flour mixture. Grab a fork and 1/3 cup of milk. Pour the milk into the well. Use the fork to drag the flour into the milk. Stir the mixture gently until it comes together. Stop once there are no longer floury bits. You don't want to overwork it. It's probably gonna look shaggy. Use your hand to bring it together a little in the bowl.
  5. Dust a clean work surface with flour and dump the dough onto the flour. Knead the dough gently about 5-10 times just to bring it together. Dust flour over the top of the dough.
  6. Press the dough into a one inch thick circle- or roughly a circle, we're not picky with our shapes here. Use a floured 2-21/2 inch biscuit (or scone) cutter to cut out your scones. Press straight down into the dough and lift directly up (don't twist!). Place your scone circle on the baking sheet. Make sure to flour your cutter in between each cut!
  7. When you can't get any more scones out of the dough, gather up your scraps and pat them back into another one inch thick circle. Don't overwork the dough or you'll end up with tough scones. Just make it hold together. Cut out the rest of your scones.
  8. Brush the top of your scones with the remaining tablespoon of milk.
  9. Make sure your oven has come to temperature! (If it hasn't put your tray of scones in the fridge until it does.) Pop those scones in the oven and immediately turn the temperature down to 400 degrees F.
  10. Bake until golden and baked through. About 11-13 minutes.
  11. Allow them to cool on the tray for at least a few minutes.
  12. Eat warm or at room temperature. Serve with clotted cream (or unsalted butter) and your favorite jam.