These are the most perfect scones. Soft and tender on the inside, puffy and the perfect balance of savory and not too sweet. You’ll never need another scone recipe!
Scones. Up until this recipe existed I always had a hate/hate relationship with scones. Notice I didn’t say love/hate?
Yeah, that’s because any time I made them it was a hate/hate situation. Have you ever made scones and had any of these problems; dry, flavorless, overcooked, doesn’t rise.
Maybe all of the above. Well that was me! I couldn’t make a scone to save my life. That is, until the day of afternoon tea happened.
My friend invited me to afternoon tea at the cutest list English tea room. We all wore floral dresses, oversized hats, drank tea and ate the most amazing scones on this planet. So another reason why I’ve never been too crazy about scones is because of the pseudo dry/awkwardly sweet taste.
We had English scones and apparently they are more like a biscuit. Which means the fancy of a scone the good taste of a soft tender biscuit. To top it off we ate them with lemon curd and it was SO good. I have a really yummy lemon curd recipe you can snag too.
Thanks to my sweet friend this recipe happened because the next day I was craving those puffy, big, tender scones. For inspiration I used an old recipe of my husband’s grandmother.
My first attempt I made with my daughter and I have to tell you they were so bad we threw them all away. Our second attempt was a total success, they were perfection!!
I took a bit of the scone recipe, a bit of the biscuit recipe (and I should remind everyone my husband’s grandmother is from New Brunswick, Canada so English baked goods is a thing) and what I thought would taste good and morphed it into one awesome recipe.
Perfect Soft and Tender English Scones
- 3 c flour
- 3 tsp baking powder
- 2 tbsp sugar
- 1 tsp salt
- 1/2 c butter cold and cubed
- 1 egg
- 1/4 c half and half
- 1/2 c milk
- Preheat oven to 400
- In a large bowl sift the flour, baking powder, sugar and salt
- Add this to a blender or large food processor along with the cold butter
- Pulse until it has turned into the texture of sand and the butter is completely cut into the flour
- Pour this back into the large bowl
- Combine the egg, half and half and milk
- Make a well in the flour and pour all but 1 tbsp of the wet ingredients into the dry (reserve the 1 tbsp for brushing on the scones prior to baking)
- Using a fork, mix everything together, gently and as little as possible
- Roll out on to a floured surface, gently patting down to a 1″ thickness
- Cut into 6 triangles (for a better rise, cut straight down and lift up, do not drag the knife)
- Transfer to a baking sheet lined with parchment paper and brush the milk/egg mixture over the top
- Bake for 15 minutes
- Eat right away! Serve with strawberry jam or lemon curd