Classic Plain Scones Recipe

Plain scones are a timeless treat, known for their light, fluffy texture and subtle sweetness.

Perfect for tea time or breakfast, these scones are easy to make and pair beautifully with Chantilly cream and a spoonful of jam. Using just a few pantry ingredients, you can whip up a batch of these classic scones for a delightful homemade experience.

Instructions

Preheat and Prepare

1. Preheat the Oven: Set the oven to 220°C (430°F), without a fan, and place a baking tray on the middle shelf to heat up while you prepare the scones.

Make the Scone Dough

1. Combine Dry Ingredients: In a large mixing bowl or the bowl of a stand mixer, add the flour, salt, sugar, and baking powder.
2. Add Butter and Shortening: Add the cubed butter and lard (or additional butter) to the dry ingredients. Using a stand mixer with a paddle attachment or your fingers, mix until the texture resembles coarse sand.
3. Incorporate Milk: Gradually add the milk to the mixture, just enough for the dough to come together. Avoid overworking the dough, as this can make the scones tough.

Shape and Cut the Scones

1. Shape the Dough: Turn the dough onto a lightly floured surface. Pat it into a rectangle or circle about 3 cm (1 inch) high.
2. Cut Out Scones: Use a round cutter (around 6 cm or 2.5 inches in diameter) to cut out the scones, dipping the cutter in flour to prevent sticking. Gently reshape and re-roll dough as needed for more scones.

Bake the Scones

1. Prepare the Egg Wash: In a small bowl, whisk together the egg and milk.
2. Brush and Arrange: Arrange the scones on a baking tray lined with parchment paper. Brush the tops lightly with the egg wash.
3. Bake: Bake for 10-15 minutes or until golden brown on top. To check if the scones are cooked, a thermometer inserted in the center should read approximately 85°C (185°F).

For the Chantilly Cream

1. Whip the Cream: In a medium bowl, add the cream and sugar. Whisk until soft peaks form, ensuring the cream is still soft but holds its shape.

FAQs

How do I store leftover scones?
Store scones in an airtight container at room temperature for up to 2 days. They can also be frozen for up to a month and reheated in the oven when ready to serve.

Can I make scones without an egg wash?
Yes, the egg wash gives a golden finish but is optional. Brushing with milk or cream alone will still provide some color.

Why is my scone dough sticky?
If the dough is too sticky, you might have added a bit too much milk. Lightly flour your hands and the work surface when shaping to help manage stickiness without overworking the dough.