Makes: 25 scones
Prep time:
Cook time:
Total time:
  • 1000 gr plain flour
  • 40 gr baking powder
  • 12 gr salt
  • 286 gr cold butter
  • 40 gr white sugar
  • 425 ml cold milk
  • 3 eggs
Egg wash
  • 1 egg yolk
  • 1 tbspn milk
  1. Preheat the oven to 170°C.
  2. Mix the flour with the baking powder, sugar and salt.
  3. Crumble in the cold butter until your mixture looks like bread crumbs.
  4. Mix in the eggs and milk until the dough comes together.
  5. Knead the dough briefly until it is smooth.
  6. Roll out the dough on a floured surface until as thick as your pinky finger.
  7. Using a 5 cm Ø cookie cutter, cut out the scones. Reroll the cut offs and cut out more scones.
  8. Place the scones on a tray lined with baking paper.
  9. Brush the top of the scones with the egg yolk mixed with the milk.
  10. Bake the scones for 20 min or until risen, brown and fully cooked.
  11. Let them cool for a minute and serve with butter, jam or whipped cream.
Stuff to know
This quantity will yield about 25 large scones or 32 smaller ones.
Use cold butter, milk and eggs.
Do not overwork the dough or the scones will be tough.
Do not turn the cutter when cutting the scones or they won’t puff up. Dust the cutter in some flour every now and then to keep it from sticking to the dough.
Add raisins tot he dough.
Add some mustard and grated cheese. Omit the sugar.
Add chpped dried tomatoes and grated parmesan.Omit the sugar.