Try serving these traditional English-style scones with butter, Devonshire cream, and jam.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Mad Hungry, December 2010, Mad Hungry


Read the full recipe after the video.

Recipe Summary

Makes 12 scones


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400 degrees. Butter or line 2 rimmed baking sheets.

  • In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In another large bowl, beat together the buttermilk, egg, and sugar.

  • Stir two thirds of the flour mixture into the buttermilk mixture. Gradually add the melted butter, incorporating it thoroughly into the mixture. Stir in the remaining flour mixture and the currants. The dough should be slightly stiff. Add a little more flour if needed.

  • Turn the dough out onto a clean, well-floured surface and gently knead for under a minute. (Overkneading the dough will make it tough.) Separate the dough into 3 equal parts. Shape each part into a thick 5-inch circle. With a sharp knife, cut the circles into quarters. Arrange the wedges on the prepared baking sheets, spacing them about an inch apart. Brush with some melted butter and generously sprinkle with sugar. Bake for 20 to 25 minutes, until lightly browned on top. Serve warm or at room temperature.


Reviews (2)

26 Ratings
  • 5 star values: 11
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
'English-style' scones are round and tall- the only 'scones' I have seen in this shape are American! They are much lighter if not kneaded at all- instead the dough should be 'chaffed' until just enough flour is incorporated that you can handle it enough to roll out. Wet, sticky dough is best! Egg wash is also a little better in achieving the correct 'look', but any wash should only be applied to the top and not allowed to drip down as this hinders the rise.
Rating: Unrated
I made these ahead for a brunch. (Froze unbaked on cookie sheets until hard, then put in a plastic bag.) I baked for a few extra minutes and they came out fantastic--light, tender, and buttery. I was a little too conservative with the butter and sugar topping. Make sure you really slather that butter on and sprinkle the sugar generously because the dough itself is not terribly sweet. I also used chopped dried cherries as I didn't have currents, and they were a huge hit. Great simple recipe!