Featherlight Scones
Delightfully tender and irresistibly golden, these Featherlight Scones are the epitome of classic British baking. Made with simple pantry staples like all-purpose flour, cold cubes of butter, and a splash of whole milk, these scones rise to perfection thanks to the magic of baking powder. The secret to their signature light, flaky texture lies in gently handling the dough—minimal mixing is key! Perfectly baked in just 12 minutes, they’re brushed with cream for a beautifully golden finish. Serve warm with jam and clotted cream for an authentic afternoon tea experience, or enjoy them fresh from the oven as a versatile treat. Whether you’re hosting brunch or indulging in a cozy moment, these homemade scones are sure to impress. Keywords: featherlight scones, flaky scones, British scones recipe, easy baking recipe, afternoon tea scones.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 50 grams granulated sugar
- 10 grams baking powder
- 2 grams salt
- 75 grams unsalted butter (cold, cut into cubes)
- 120 milliliters whole milk
- 20 milliliters heavy cream (for brushing)
- optional: jam or clotted cream, for serving
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk to combine evenly.
Add the cold, cubed butter to the dry ingredients. Using your fingertips, a pastry cutter, or a fork, rub the butter into the flour mixture until it resembles coarse crumbs. Do not overmix; small lumps of butter are ideal for flaky scones.
Gradually add the milk into the mixture, stirring gently with a fork or spatula until the dough just comes together. Take care not to overwork the dough.
Turn the dough out onto a lightly floured surface and gently press it into a round disc, about 2.5 cm (1-inch) thick. Avoid kneading the dough to ensure the scones stay light and tender.
Using a floured round biscuit cutter (or the rim of a glass), cut out scones and transfer them to the prepared baking sheet. Gather any scraps, press them back together, and continue cutting out scones until all the dough is used.
Brush the tops of the scones lightly with heavy cream for a golden finish.
Bake the scones in the preheated oven for 10–12 minutes, or until they are risen and golden on top.
Remove the scones from the oven and allow them to cool slightly on a wire rack before serving.
Serve warm, with jam, clotted cream, or your favorite toppings.
Nutrition Facts
Calories |
238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 252 mg | 11% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 8.4 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 54 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
