Classic Plain Scones
Easy Homemade Plain Scone Recipe
Today, we’re sharing a recipe for the most fundamental of all scones: plain scones! These scones offer a delightful balance of crispy exterior and a tender, moist interior, making them perfect for a tea break with coffee or tea. Enjoy this simple yet satisfying treat at home.
Scone Dough Ingredients
- 140g all-purpose flour (or cake flour)
- 30g granulated sugar
- A pinch of salt
- 3g baking powder
- 45g cold unsalted butter, cut into cubes
- 30g egg (about 1/2 large egg, at room temperature)
- 40g cold milk
Cooking Instructions
Step 1
In a food processor, combine 140g of all-purpose flour (or cake flour) and 3g of baking powder. Pulse a few times to mix them evenly. This ensures a more uniform dough consistency.
Step 2
Add 45g of cold, cubed unsalted butter to the food processor. Keeping the butter cold is crucial for achieving a flaky scone texture.
Step 3
Use the ‘pulse’ function of the food processor, running it for short bursts of 1-2 seconds at a time. Continue until the butter is broken down into pieces about the size of coarse breadcrumbs. This process helps create layers in the scones when baked.
Step 4
Add 30g of granulated sugar and a pinch of salt to the mixture. The sugar provides sweetness, while the salt balances the overall flavor profile.
Step 5
Pulse the food processor 2-3 more times to briefly combine the sugar and salt with the other dry ingredients.
Step 6
Pour in 40g of cold milk. The milk acts as a binder for the dough. Be careful not to add too much, as it can make the dough too wet.
Step 7
Add 30g of room-temperature egg (approximately 1/2 of a large egg). The egg adds richness and helps bind the dough.
Step 8
Pulse the food processor in short 2-3 second bursts until all the ingredients just come together to form a cohesive dough. Be careful not to overmix, as this can develop gluten and result in tough scones. Stop as soon as the dough starts to clump together.
Step 9
Turn the dough out onto a lightly floured surface. Using a bench scraper, fold the dough in half horizontally, then fold it vertically to create layers. This layering technique contributes to the scone’s texture. Once the layers are somewhat formed, wrap the dough tightly in plastic wrap and refrigerate for 40 minutes. Chilled dough is easier to handle and bakes up crispier.
Step 10
Divide the chilled dough into 4 equal portions, approximately 72g each. Gently press each portion down with your palm to form rounds or squares about 1.5-2 cm thick. Avoid flattening them too much, as a good height is desirable for attractive scones.
Step 11
Place the shaped dough portions onto a baking sheet lined with parchment paper, leaving some space between them. Parchment paper prevents sticking and makes cleanup easier.
Step 12
Lightly brush the tops of the scones with egg wash. The egg wash was made by mixing the remaining 1/2 egg with an equal amount of milk. This gives the scones a beautiful golden-brown color when baked.
Step 13
Bake in a preheated oven. (For the Lakjin mini oven) Bake at 180°C for 20 minutes, then adjust to 180°C/180°C and bake for another 10 minutes. Baking times and temperatures may vary depending on your oven. Bake until the tops are golden brown.
Step 14
Once baked, immediately transfer the scones from the baking sheet to a wire rack to cool completely. Allowing them to cool fully will enhance their crispy texture.
Step 15
Prepare your favorite accompaniments for the scones, such as cream cheese, whipped cream, or jam. Feel free to choose what you like best.
Step 16
For an extra touch, you can garnish the scones with edible leaves or other decorative elements.
Step 17
Your classic plain scones are ready! Enjoy them with a warm cup of tea or coffee.
