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There’s nothing quite like a good scone. This simple roll has come to symbolize the UK, but there are an infinite numbers of variations on this classic. Some call for eggs, some don’t. Some are savory and some are sweet. But, if you want to learn how to bake them like the pros do then star judge of The Great British Baking Show, Paul Hollywood, is the one to study. His judgements on the show come from a long career baking and cooking as a professional, including at top notch bakeries and hotels.
When I came across his recipe for basic scones I knew I had to see if they really were perfect. And, I have to say that they live up to the hype!
Unlike some recipes for scones these have quite a bit of egg in them. There are 2 eggs in the dough and another is used to create an egg wash on top. Because of the eggs these scones have a lovely pale yellow interior and vibrant golden brown tops.
You’ll want to be sparing with the milk, adding only part of the recommended amount and then blending with your hands. This way if the flour isn’t absorbing a lot of the milk you don’t drown the dough.
Then roll the dough out (thickly) onto a floured surface and cut into 12 rounds with a deep cookie cookie or biscuit cutter. The last step before baking is the egg wash.
These scones only need 12 minutes to bake to utter perfection. Serve them with butter and jam (or better yet: mascarpone and jam) for a simple and satisfying breakfast or snack.
Paul Hollywood’s Scones
Yield(s): Makes 12 scones
15m prep time
15m cook time
246 calories
Diet: Vegetarian
you're making mealtime meaningful.
Ingredients
- 3 cups white bread flour, plus extra for flouring
- 3 1/2 tablespoons unsalted butter
- 1 cup granulated sugar
- 5 teaspoons baking powder
- 3 eggs, divided
- 1 cup whole milk
Preparation
- Preheat oven to 425˚F. In a large bowl add flour. Cut in butter using hands until a sandy, crumbly mixture forms. Add sugar and baking powder and mix into dough by hand. Crack 2 eggs into the mixture and loosely stir them in.
- Add most of the milk to the dough. Mix until fully incorporated. If dough seems dry add the rest of the milk. Dough should be sticky.
- Flour a work surface and then dump the dough out onto it. Fold the dough a few times and then roll into a ball, turning the rough edges towards the bottom of the ball. Use a rolling pin to slightly flatten the dough. Turn it on the work surface and roll it again to a thickness of about 1”.
- Flour your cookie cutter or scone cutter and cut out scones. Place scones on cookie sheet or baking. In a small bowl beat one egg and use it to wash over the tops of scones. Bake for 15 minutes or until scones are golden brown on top. Serve with clotted cream, mascarpone, or crème fraîche and some jam.
Recipe adapted from Paul Hollywood.