Flaky Baking Powder Biscuits Scones
Perfectly tender, irresistibly flaky, and wonderfully buttery, these Flaky Baking Powder Biscuits Scones are a must-try for breakfast, brunch, or teatime. Made with a handful of pantry staples like all-purpose flour, baking powder, and cold cubed butter, this recipe features an easy folding technique that creates the signature layers and light texture scone-lovers adore. The optional egg wash adds an enticing golden finish, while their versatile flavor pairs beautifully with sweet spreads like jam and honey or savory options like clotted cream. Ready in under 30 minutes, these biscuits are the ultimate combination of simplicity and indulgence.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 tablespoon Granulated sugar
- 0.5 teaspoons Salt
- 0.5 cup Unsalted butter (cold, cubed)
- 0.75 cup Milk (cold)
- 1 large Egg (optional, for egg wash)
- 1 tablespoon Heavy cream or milk (optional, for egg wash)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter still visible.
Make a well in the center of the mixture and pour in the cold milk. Stir gently with a fork until the dough just comes together. Be careful not to overmix; the dough should be slightly shaggy.
Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 1 inch thick. Fold the rectangle in thirds (like a letter) to create layers, and then flatten it again to 1 inch thick. Repeat this folding process twice more for extra flakiness.
Using a 2.5-inch biscuit cutter or the rim of a glass, cut the dough into rounds, pressing straight down without twisting to ensure a clean cut. Re-roll any scraps and cut additional rounds.
Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart for crispy edges or closer together for softer sides.
If desired, make the optional egg wash by whisking together the egg and heavy cream or milk. Brush it lightly over the tops of the biscuits to enhance browning.
Bake for 10-12 minutes, or until the biscuits are golden brown and puffed up.
Remove from the oven and let cool slightly on a wire rack. Serve warm with butter, jam, honey, or your favorite toppings.
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.5 g | 144% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 475 mg | 158% | |
| Sodium | 2696 mg | 117% | |
| Total Carbohydrate | 212.0 g | 77% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 23.0 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 321 mg | 25% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 622 mg | 13% | |
*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.
