How To Make Scones Tutorial

Breakfast scones
Charityvictoria / Twenty20
  • 01 of 10

    Cut Butter Into Flour

    How To Make Scones
    Cut Butter Into Flour. Photo © Danilo Alfaro

    How to Make Scones

    Here's what you'll need to make these delicious, buttery scones:

    • 2 cups all-purpose flour, unsifted
    • 3 tsp baking powder
    • 2 Tbsp granulated sugar
    • ½ tsp salt (table salt, not Kosher)
    • 4 Tbsp butter (½ stick)
    • 3 eggs
    • ½ cup heavy cream
    • ½ cup dried currants

    To begin, combine the flour, sugar, salt and baking powder in a bowl. Then add cubes of cool butter and cut in the butter with a pastry blender as shown here.

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  • 02 of 10

    Beat Eggs In Separate Bowl

    How To Make Scones
    Beat Eggs In Separate Bowl. Photo © Danilo Alfaro

    In a separate bowl, beat two of the eggs until they're light and airy. Keep the third egg reserved for later — you're going to use it to brush the scones with egg wash before baking.

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  • 03 of 10

    Add Cream and Stir to Combine

    How To Make Scones
    Add Cream and Stir to Combine. Photo © Danilo Alfaro

    Add the heavy cream and mix until thoroughly combined. It won't hurt to have a bit more cream reserved in case you need to moisten the dough later. You could use water to moisten, but cream will give the scones a richer flavor and texture.

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  • 04 of 10

    Add Wet Ingredients To Dry

    How To Make Scones
    Add Wet Ingredients To Dry. Photo © Danilo Alfaro

    As soon as you add the wet ingredients, you'll activate the baking powder, so you're kind of on the clock. Stir until the dough just comes together, and add the dried currants.

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  • 05 of 10

    Turn Dough Out Onto Floured Board

    How To Make Scones
    Turn Dough Out Onto Floured Board. Photo © Danilo Alfaro

    Press together until the dough barely holds together. You don't want to overwork it at all, or the scones will be too tough.

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  • 06 of 10

    Bring the Dough Together, But Don't Overwork

    How To Make Scones
    Bring Dough Together, But Don't Overwork. Photo © Danilo Alfaro

    If you need a bit more liquid to moisten the dough, you can add it now — about a tablespoon at a time, just enough so that the dough holds together.

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  • 07 of 10

    Roll Out the Dough About an Inch Thick

    How To Make Scones
    Roll Dough Out About An Inch Thick. Photo © Danilo Alfaro

    You can dust your rolling pin with a bit of flour to keep it from sticking. And once again, don't overwork the dough or your scones will taste like little blobs of leather.

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  • 08 of 10

    Cut Into Rounds With Fluted Pastry Cutters

    How To Make Scones
    Cut Into Rounds With Fluted Pastry Cutters. Photo © Danilo Alfaro

    I like to use fluted pastry cutter for making scones, but you can use plain round cutters. Or just cut the scones into triangles with a knife, which is a good technique because you'll have fewer scraps.

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  • 09 of 10

    Brush Tops With Egg Wash

    How To Make Scones
    Brush Tops With Egg White. Photo © Danilo Alfaro

    Here's where we use that third egg we set aside earlier. Beat the egg in a small bowl along with a tablespoon or so of water. Then paint the tops of the scones with the egg wash, just enough to make them glossy.

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  • 10 of 10

    Bake At 400°F For 15 Minutes

    How To Make Scones
    Bake At 400°F For 15 Minutes. Photo © Danilo Alfaro

    Scones should be eaten as soon after baking as possible. The perfect scone should be hot enough to melt butter without quite burning your mouth when you bite into it.

    More Scones Recipes