Scotch Scones
Bring a touch of traditional Scottish baking to your kitchen with these tender and buttery Scotch Scones. Perfectly crisp on the outside yet soft and flaky on the inside, this classic recipe is easy to prepare and bursting with rustic charm. Made with simple pantry staples like flour, sugar, and butter, these scones are subtly sweet and customizable—add a handful of raisins or currants for a fruity twist, or a splash of vanilla for extra depth of flavor. Ready in under 30 minutes from start to finish, they’re the ideal treat for breakfast, afternoon tea, or any time you’re craving something warm and comforting. Serve them fresh out of the oven with a dollop of clotted cream, butter, or your favorite jam for a true taste of homemade indulgence.
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Recipe Information
Ingredients
- 250 g All-purpose flour
- 50 g Granulated sugar
- 1 tbsp Baking powder
- 0.25 tsp Salt
- 75 g Unsalted butter, chilled and cubed
- 1 large Egg, room temperature
- 120 ml Whole milk
- 1 tsp Vanilla extract (optional)
- 75 g Raisins or currants (optional)
- 1 serving Egg wash (1 egg beaten with 1 tbsp milk)
Instructions
Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add the chilled, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, rub the butter into the mixture until it resembles coarse crumbs.
In a separate small bowl, whisk together the egg, milk, and vanilla extract (if using). Reserve 1 tbsp of this liquid mixture for the egg wash later.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir gently with a fork or spatula until the dough just comes together. If using raisins or currants, fold them in at this stage.
Turn the dough out onto a lightly floured surface and gently knead it 3-4 times, just until it forms a cohesive ball. Be careful not to overwork the dough.
Pat the dough into a circle about 2-3 cm thick. Using a floured round cutter (approximately 5 cm in diameter), cut out scones and place them on the prepared baking tray. Re-roll scraps to cut additional scones.
Brush the tops of the scones with the reserved egg wash to give them a golden finish.
Bake in the preheated oven for 10-12 minutes, or until the scones are puffed and golden brown on top.
Allow the scones to cool on a wire rack for 5 minutes before serving. Enjoy them warm with clotted cream, butter, or jam.
Nutrition Facts
Calories |
2124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.5 g | 101% | |
| Saturated Fat | 45.0 g | 225% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 575 mg | 192% | |
| Sodium | 2139 mg | 93% | |
| Total Carbohydrate | 312.9 g | 114% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 112.6 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 295 mg | 23% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1197 mg | 25% | |
*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.
