English Tea Scones Recipe (Classic)

All-purpose flour: The base of the scone dough, providing structure and texture.

Granulated sugar: Adds a touch of sweetness to the scones.

Baking powder: A leavening agent that helps the scones rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Unsalted butter: Adds richness and helps create a flaky texture.

Heavy cream: Contributes to the moist and tender crumb of the scones.

Vanilla extract: Adds a subtle, sweet aroma and flavor.

Egg: Used for the egg wash to give the scones a golden brown finish.

When cutting in the butter for your scones, make sure it remains cold. This ensures that the butter will create small pockets of steam as it melts during baking, resulting in a flaky texture. Use a pastry cutter or two knives to incorporate the butter into the flour mixture until it resembles coarse crumbs. Avoid using your hands too much, as the heat can soften the butter.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the scones denser.

• granulated sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture to the scones. Use slightly less honey than the amount of sugar called for.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for every teaspoon of baking powder.

• salt - Substitute with kosher salt: Kosher salt has a coarser grain and can be used in the same amount, though you may need to adjust to taste.

• unsalted butter - Substitute with coconut oil: Coconut oil can be used in the same amount and will add a subtle coconut flavor. Ensure it is solid and cold.

• heavy cream - Substitute with full-fat coconut milk: Full-fat coconut milk provides a similar richness and moisture, with a slight coconut flavor.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile. Use half the amount as it is stronger.

• egg - Substitute with milk: For the egg wash, milk can be used to achieve a similar golden-brown finish on the scones.

• Allow the scones to cool completely on a wire rack before storing or freezing. This prevents condensation from forming, which can make them soggy.

• For short-term storage, place the scones in an airtight container or a resealable plastic bag. They can be kept at room temperature for up to 2 days.

• To extend their freshness, you can refrigerate the scones. Wrap each one individually in plastic wrap or aluminum foil, then place them in an airtight container. They will stay fresh for up to a week.

• For freezing, wrap each scone tightly in plastic wrap, then place them in a resealable freezer bag. Make sure to remove as much air as possible before sealing the bag to prevent freezer burn.

• Label the freezer bag with the date so you can keep track of how long they’ve been stored. Scones can be frozen for up to 3 months.

• When ready to enjoy, thaw the scones at room temperature for a few hours or overnight in the refrigerator.

• To reheat, preheat your oven to 350°F (175°C). Place the scones on a baking sheet and warm them in the oven for about 5-10 minutes, or until heated through. This will help restore their original texture and flavor.

• Alternatively, you can microwave individual scones for about 20-30 seconds, but be cautious as microwaving can sometimes make them a bit chewy.

• For an extra touch, brush the reheated scones with a little melted butter or a light drizzle of honey before serving.

• Oven Method: Preheat your oven to 350°F (175°C). Place the scones on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Warm them in the oven for about 10 minutes or until they are heated through. This method helps maintain the scones' crispy exterior and soft interior.

• Toaster Oven Method: If you have a toaster oven, this is a great alternative to a full-sized oven. Preheat the toaster oven to 350°F (175°C). Place the scones on the toaster oven tray and cover them with aluminum foil. Heat for about 8-10 minutes. This method is perfect for reheating a smaller batch.

• Microwave Method: For a quick reheat, place a scone on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Microwave on medium power for 20-30 seconds. Be cautious with this method as it can make the scones a bit chewy if overdone.

• Stovetop Method: Heat a non-stick skillet over low heat. Place the scones in the skillet and cover with a lid. Warm them for about 2-3 minutes on each side. This method can help maintain a slightly crispy exterior while warming the inside.

• Steaming Method: If you prefer a softer texture, you can steam the scones. Place them in a steamer basket over simmering water. Cover and steam for about 5 minutes. This method will make the scones soft and moist, similar to freshly baked.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the scones in the air fryer basket in a single layer. Heat for about 3-5 minutes. This method can give the scones a nice, crispy exterior while keeping the inside soft.

• Oven: Preheat to 400°F (200°C) for baking the scones.

• Mixing bowl: Combine flour, sugar, baking powder, and salt.

• Pastry cutter: Cut in the cold, cubed butter until the mixture resembles coarse crumbs.

• Measuring cups: Measure out the flour, sugar, and heavy cream accurately.

• Measuring spoons: Measure the baking powder, salt, and vanilla extract.

• Spatula: Stir in the heavy cream and vanilla extract until just combined.

• Floured surface: Turn the dough out onto this surface and knead gently.

• Rolling pin: Pat the dough into a circle about 1 inch thick.

• Knife: Cut the dough into 8 wedges.

• Baking sheet: Place the wedges on this sheet for baking.

• Pastry brush: Brush the wedges with the beaten egg.

• Cooling rack: Allow the scones to cool after baking.

Pre-measure ingredients: Measure out all ingredients like flour, sugar, and butter before starting to streamline the process.

Use a food processor: Quickly cut in the cold butter by pulsing it with the dry ingredients in a food processor.

Chill the dough: Prepare the dough in advance and chill it in the fridge. This makes it easier to handle and saves time on baking day.

Preheat the oven early: Start preheating your oven while you prepare the dough to ensure it’s ready when you are.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.