Simple start-here scones
A flexible base scone for dried fruit, chocolate chips, nuts or a plain tea-time batch.
Based on PJ Hamel’s King Arthur Baking recipe ↗
- Time
- 58 minutes
- Makes
- 12 scones
- Oven, conventional
- 220°C / 425°F
Before you begin
Read the whole recipe, then get these ready.
- Baking tray
- Baking paper
- Mixing bowl
- Bench scraper
Keep visible pieces of cold butter in the dough; they create the tender, flaky pockets as the scones bake.
Ingredients
Original recipe weights. Small quantities stay in measuring spoons; eggs stay as counts. 1 kg = 1,000 g.
Let’s bake
- 1
Whisk flour, sugar, baking powder and salt. Rub in cold butter until some pea-sized pieces remain.
- 2
Stir in optional add-ins. Whisk eggs, vanilla and milk separately, then stir into the dry ingredients just until moistened.
- 3
Pat the dough into two circles, cut each into six wedges and chill for 30 minutes.
- 4
Brush with milk and bake at 220°C (425°F) for 18–23 minutes, until lightly golden.
Your baking notes
Notes stay on this device.