Light, flaky classic scones with full flavor
- flour (all purpose generally yields better results than cake)
- baking powder
- unsalted butter (cold)
- fruit: usually dried currants, raisins, chocolate chips, or other fruit
- heavy cream
- fruit zest (orange, lemon, grapefruit, other)
5 parts flour : 1 part sugar : 1.5 parts butter : 1 parts egg : 2 parts cream : 1.5 parts fruit
Other ingredients (approximately per part)
- 1/2 teaspoon salt per part
- 1 tablespoon baking powder
- 1/4 oz zest
Professional kitchens scaling the recipe beyond 75 oz of flour, may wish to use 1.25 parts of sugar for more even results.
- Preheat oven to 425° F.
- Whisk together the flour, sugar, baking powder and salt until mixed thoroughly.
- Cut the cold butter into the flour mixture with a pastry blender until the lumps of butter are just larger than the size of a pea. Any smaller and the scones will be tougher and less flaky.
- Mix together the cream, egg, (optional currants, raisins, fruit), and the zest, then mix into the flour/butter just until the dough comes together.
- Do not overwork the scone dough or the resultant scones will not be light and flaky. You should preferably be able to still see small chunks of butter in the dough.
- Roll the dough out into a disk about 1.5″ thick.
- Brush a light layer of cream (or milk) onto the top of the disk and sprinkle on a nice layer of cinnamon and sugar.
- Using a dough scraper cut the dough into eight equal wedges and place onto cooking sheet.
- Put the sheet of scone dough into the oven at 450 for 12-15 minutes until golden brown, or until an inserted toothpick comes out clean.
- Cool for a few minutes and then enjoy fresh with clotted cream and fresh fruit.
Follow the instructions in the captions below: