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This cuts very cold, cubed butter into the flour until only pea sized pieces remain, the same technique used for flaky pastry, since those small pockets of solid fat are what melt and create steam during baking, giving scones their characteristic light, layered crumb. Handling the dough as little as possible once the liquid is added is what keeps them tender instead of turning out tough and bread like.
Per serving
230kcal
Calories
4g
Protein
32g
Carbs
9g
Prep Time
20 min
Cook Time
18 min
Servings
8 people
Difficulty
medium
Fat
1g
Fiber
10g
Sugar
Follow step-by-step with voice guidance.
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the very cold cubed butter and use your fingertips or a pastry cutter to work it into the flour until it resembles coarse crumbs with pea sized pieces of butter remaining.
Stir in the raisins.
In a small bowl, whisk together the egg and milk, then pour it into the dry ingredients.
Mix gently with a fork just until the dough comes together, being careful not to overwork it.
Turn the dough out onto a floured surface and pat it into a circle about 1 inch thick.
Cut into wedges or use a round cutter to portion the scones.
Place on the prepared baking sheet and brush the tops with a little extra milk.
Bake for 15 to 18 minutes, until golden brown on top.
Serve warm with butter, jam, and clotted cream.
Keep the Butter Very Cold: Cold, solid pieces of butter are what create steam pockets as they melt in the oven, giving scones their light, flaky texture. Don't Overwork the Dough: Mixing just until it comes together keeps the scones tender, since overworking develops too much gluten and makes them dense. Cut Straight Down When Portioning: Twisting a round cutter can seal the edges and prevent the scones from rising as evenly, so press straight down instead.
This usually comes from overworking the dough or letting the butter get too warm, so handle the dough as little as possible and keep the butter cold right up until it goes into the oven.
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