Scones trace their lineage back to 16th-century Scotland, where they were originally made with oats and griddled over open fire. The word “scone” is believed to derive from the Dutch schoonbrood (fine white bread) or the Gaelic sgonn (a shapeless mass).
They gained cultural prestige in England when introduced to the royal teatime table by Anna, the Duchess of Bedford, in the 19th century. Over time, they’ve evolved into both sweet and savory versions, with the raisin scone remaining a cherished classic in British and Irish baking.
What you will need:
| Ingredient | Measure |
| All purpose flour | 350g |
| Butter (Cold – Cubbed) | 150g |
| Sugar | 75g |
| Baking Powder | 15g |
| Kosher or table salt | 1/2 tsp or 1/4 tsp |
| Eggs | 1 |
| Buttermilk | 75g |
| Raisins | 75g |
| Crystal Sugar (For Spinkling) | As needed |
| Egg and Cream Mixture ( For egg wash) | As needed |
This recipe can also be modified to make sourdough scone. Just add 5% (of total dough weight) sourdough starter levain to add a dimension of sourness.
Recipe Reference – The Perfect Loaf by Maurizio Leo
Time Required
Prep Time: 20 minutes
Chilling Time: 15 minutes (recommended for best texture)
Bake Time: 15–18 minutes
Total Time: ~50 minutes
Nutrition Profile / 100g
Calories: 336 kcal
Total Fat: 17.3 g
Saturated Fat: 10.8 g
Carbohydrates: 40.1 g
Sugars: 11.5 g
Dietary Fiber: 1.2 g
Protein: 5.0 g
Sodium: 220 mg
Calcium: 94 mg
Iron: 1.7 mg
Cholesterol: 58 mg
Equipments:
- Digital Scale
- Flour sifter
- Mixing bowls (medium and large)
- Bench scraper or pastry cutter
- Whisk
- Rubber spatula
- Box grater (for butter)
- Baking tray
- Parchment paper or silicone baking mat
- Pastry brush
- Round cutter (5–6 cm diameter) or knife for shaping
Instructions:
Preheat & Prep
- Preheat oven to 200°C (390°F) with rack in the center.
- Line a baking sheet with parchment paper or silicone mat.
Mix Dry Ingredients
- In a large bowl, whisk together flour, sugar, salt and baking powder.
- Cut the cold butter into small cubes or grate directly into the flour.
- Use your fingertips or pastry cutter to incorporate until the mixture resembles coarse crumbs with pea-sized bits of butter.
- Combine the raisins into the dry mixture.
Mix Wet Ingredients
- In a separate bowl, whisk together eggs, sourdough levain / discard (if using) and buttermilk.
Prepare and Cut the Dough
- Pour the wet mix into the dry mix and gently fold with a spatula until just combined. Do not overmix.
- Turn dough out onto a floured surface. Pat into a 2.5 cm thick disc.
- Cut into rounds (for British style) or wedges (For American style).
- Place on prepared tray, slightly touching for softer sides or spaced for crisper edges.
- Chill for 15 minutes if time allows (improves flakiness).
Coat and Bake
- Brush tops lightly with egg wash for a golden finish.
- Sprinkle small amount of crystal sugar.
- Bake for 15–18 minutes, until risen and lightly golden on top.
- Let cool on tray for 5 minutes, then transfer to a wire rack.
Serving Suggestions
Classic: Serve warm with clotted cream and strawberry preserves.
Elevated: Accompany with orange blossom honey and whipped mascarpone.
Modern Twist: Drizzle with vanilla glaze and top with toasted almonds.
Variations to Try
Lemon Poppy Seed: Add zest of 1 lemon and 1 tsp poppy seeds.
Savory Herb & Cheese: Omit sugar and raisins, add 80g cheddar + herbs.
Cranberry Orange: Replace raisins with dried cranberries + orange zest.
My Tips:
- Freeze your butter in advance and grate it directly into the flour for fast, uniform distribution.
- Do not knead the dough—minimal handling ensures tenderness.
- Chill dough before baking to maximize rise and flakiness.
- Substitute dried cherries or chopped apricots for raisins for variation.
- For richer flavor, use demerara sugar instead of white sugar.
- Ensure baking powder is fresh—expired leavening is a common cause of flat scones.
- If available, use low gluten flour (eg – cake flour or pastry flour).
Troubleshooting Guide:
| Issue | Likely Cause | How to Fix it |
|---|---|---|
| Scones didn’t rise well | Old baking powder / overmixed dough | Use fresh leavening, handle gently |
| Tough texture | Overworked dough | Mix just until combined |
| Spread too much | Butter too warm / dough not chilled | Chill dough before baking |
| Dry or crumbly | Not enough liquid or overbaking | Measure carefully, don’t overbake |
| Burnt bottoms | Thin tray or no parchment | Use thick tray with liner |
Don’t forget to share your results and tag @bake.hows on instagram
