Scones

Name: Scones
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 10
Ingredients: Type 00 flour 2 cups; Whole milk ½ cup; Butter cold 3 ½ tbsp; Sugar 2 tbsp; Baking powder 4 tsp; Fine salt 1 pinch; Egg yolks 1; Whole milk 1 spoonful; Fresh liquid cream cold ½ cup; Mascarpone cheese ½ cup; Strawberry jam ½ cup; Powdered sugar to taste

it es br de fr

Vegetarian

Difficulty: Easy
Prep time: 40 min
Cook time: 20 min
Makes: 10
Cost: Low

PRESENTATION

Scones hold a special place in the heart of British ‘afternoon tea,’ where folks gather to chat, sip strong tea, and enjoy a plate of golden, slightly crisp bread rolls. Really good stuff. What makes the scone recipe so inviting is how it serves as a blank canvas for both sweet and savory flavors. Typically round and a bit uneven, they offer that handmade look everyone loves. And the sauce? In classic British tradition, these homemade scones are split open and topped with strawberry jam and thick clotted cream.

Since clotted cream can be tricky to find outside the UK, swapping it with a blend of panna and mascarpone works wonders, giving you the same moist richness and color contrast. You still get all the smooth, tender comfort, plus a nice balance between the tangy cream and fruity jam. So so good. Whether you’re going for a traditional scone recipe or a quick weekend treat, this version fits right in and keeps that authentic British charm. And you know what, these days, people have fun with scone variations, mixing in ingredients like raisins, cheese, or even herbs for a twist that works at brunch or as a snack.

Some prefer the easy scone recipe with just a few basic ingredients, while others get creative, adding orange zest or bits of bacon. No question, no matter how you make them, a plate of fresh, golden scones can make any gathering feel a bit more special. Plus, the best part is, even the simplest batch brings out that cozy, tender crumb and crispy edge people look for in the best scone recipe. Folks in the UK might debate whether to put the cream or jam on first, but either way, the combo is just perfect. Here's the deal, this is the kind of food that invites everyone to slow down, pile on their favorite toppings, and enjoy a tradition with a personal spin.

So, whether you’re sticking to scone ingredients or testing out new flavors, baking scones is all about enjoying good company and really tasty bites.

INGREDIENTS

For about 10 scones: Type 00 flour 2 cups (340 g); Whole milk ½ cup (120 g); Butter 3 ½ tbsp (50 g) - cold; Sugar 2 tbsp (25 g); Baking powder 4 tsp (20 g); Fine salt 1 pinch

for brushing: Egg yolks 1; Whole milk 1 spoonful

for filling and dusting: Fresh liquid cream ½ cup (125 g) - cold; Mascarpone cheese ½ cup (125 g); Strawberry jam ½ cup (150 g); Powdered sugar to taste

Preparation

How to prepare Scones

To prepare the scones, first sift the flour and baking powder into a large bowl 1, then add the salt 2 and the cold cubed butter 3.

Work with your fingertips until you get a crumbly mixture 4, then add the sugar 5 and incorporate it briefly 6.

Lastly, pour in the milk 7 and mix quickly; the mixture will be soft and sticky. Transfer to the work surface 8 and continue kneading until you get a homogeneous consistency. Roll out the dough with a rolling pin 9.

When you have achieved a thickness of 3/4 inch 10, cut out the dough with a pastry cutter with a diameter of 2 inches 11. Knead the scraps again and cut out more discs; you will get about 10 in total. Roll the discs between your palms to make the shape rounder, then place them on a baking sheet lined with parchment paper, keeping them spaced apart 12.

At this point, mix the egg yolk with the milk 13 and brush the surface of the scones 14. Bake in a preheated static oven at 356°F for about 20 minutes. When they are golden, remove from the oven and transfer to a wire rack to cool 15.

In the meantime, prepare the filling: whip the cream with an electric mixer 16, then work the mascarpone with a spatula in a separate bowl 17. Add the mascarpone to the whipped cream 18.

Mix to incorporate until you get a smooth cream 19. When the scones have cooled, cut them in half 20 and fill the base with strawberry jam 21.

Spread the top part with the mascarpone and cream mixture 22, then close them 23. Proceed in this way to fill all the scones, then dust with powdered sugar 34 and serve!

Storage

Unfilled scones can be stored in the refrigerator for 4-5 days. Alternatively, you can freeze them.

Tip

Try to work the scone dough as little as possible to avoid it hardening due to the gluten mesh.

If you wish, you can enrich the dough with raisins, nuts, or chocolate chips, or for savory variants, flavor it with herbs like thyme, marjoram, or fennel seeds.

Curiosity

While the origin of the name scones remains uncertain, it is known that the recipe originated in Scotland, where they were served cut into triangular wedges.

It seems it was the Duchess of Bedford, first, and then Queen Victoria, who made them the absolute stars of afternoon tea!

For the translation of some texts, artificial intelligence tools may have been used.