Description
This recipe presents the official Buckingham Palace traditional English scones, known for their tender crumb and lightly golden crust. Perfectly suited for afternoon tea, these scones combine classic ingredients like buttermilk, cold butter, and optional sultanas or golden raisins to create a quintessential British treat.
Ingredients
Scale
Dry Ingredients
- 3 1/2 cups all-purpose flour
- 2 tablespoons plus 1 teaspoon baking powder
- Pinch of salt
- 1/2 cup sugar
Wet Ingredients
- 7 tablespoons cold unsalted butter
- 3 eggs (divided)
- 3/4 cup buttermilk (less 1 tablespoon)
Optional
- 2/3 cup sultanas or golden raisins
Instructions
- Soak Sultanas: If using, soak the sultanas in hot water for 20 minutes to plump them up, then drain thoroughly to prevent excess moisture in the dough.
- Mix Dry Ingredients and Butter: In a large bowl, combine the all-purpose flour, baking powder, salt, and sugar. Cut the cold unsalted butter into the dry mixture using a pastry blender or fingers until the texture resembles coarse crumbs.
- Combine Wet Ingredients: In a separate bowl, whisk together two eggs with the buttermilk. Pour this mixture into the dry ingredients and gently combine to form the dough. Fold in the drained sultanas or golden raisins if using.
- Knead and Chill Dough: Turn the dough out onto a floured surface and knead gently until smooth but not overworked. Wrap or cover the dough and chill in the refrigerator for 30 minutes to firm up the butter and improve texture.
- Preheat and Shape: Preheat your oven to 400°F (205°C). Roll the chilled dough out to approximately 1 inch thickness. Use a round cutter to cut out scones.
- Bake Scones: Place the scones on a baking sheet lined with parchment paper, brush the tops with the beaten third egg for a shiny finish, and bake in the preheated oven for 12-15 minutes until they turn a beautiful golden brown.
Notes
- Using cold butter is crucial for achieving a flaky texture in the scones.
- Do not over-knead the dough to keep the scones light and tender.
- Adjust baking time slightly depending on your oven for perfectly golden scones.
- Serve warm with clotted cream and jam for an authentic English experience.
- Buttermilk can be substituted with milk plus 1 teaspoon lemon juice or vinegar if unavailable.
