English Style Scones
To this day, if you go to my childhood home and open up the refrigerator, you will find bags of scones in there, made by a bakery called Sconehenge.
Located in Berkeley, California, I devoured these absurdly delicious scones all throughout my childhood.
My dad still has access to these scones since he lives in the Bay Area, but it has been 9 years since I lived in California.
My enjoyment of them has been limited to brief Christmas and summer visits.
I remember a few years ago I tried to recreate these scones, and searched the internet endlessly with phrases like “Sconehenge recipe,” Sconehenge copycat recipe” and “how to make Sconehenge scones.”
Nothing came up.
It made me crazy!!! I couldn’t figure out how these scones were so different…soft, fluffy, pillows of wonder.
I took one bite and thought, THIS TASTES LIKE SCONEHENGE!
Then the “duh” moments poured in. Sconehenge…a riff on Stonehenge…which is in England…oh gosh.
The things you realize AFTER the dots have been connected.
Well my friends, now I know how to make these delightful scones. They’re English style!
English scones are made differently from American scones, and instead of being stiff and dry, they’re fluffy and soft. So delightful. Let’s make some!
Start by placing flour, salt, baking powder, and sugar in a food processor, then add softened butter:
Pulse until the butter is well incorporated into the flour.
You see that unlike a pie crust, we don’t have big pieces of butter in the flour.
Rather, it has a sandy, soft texture:
Dump this mixture into a large mixing bowl.
Whisk together milk and an egg, save 2 tbsp for the egg wash later, then add the rest to the dry ingredients:
Stir together with a spatula, then when it’s roughly combined, dump it onto the counter:
Lightly flour the dough, then knead it until it smooths out a bit:
Roll the dough about an inch thick:
Use a 2.5″ cutter to cut circles, then brush with egg wash:
After a trip into the oven, they’ll be puffed and golden brown:
Serve with strawberry jam (here’s a quick strawberry jam recipe I have), and clotted cream for extra bonus points.
Butter is of course lovely too.
Here’s a video I made for the scones, if you’d like some more visuals on the process:
Fluffy English Style Scones
These Fluffy English Style Scones are light and bake up super tall! Spread with jam and clotted cream or butter for breakfast or afternoon tea.
- 2 cups flour
- 4 tsp baking powder
- 1/2 tsp salt
- 1/4 cup sugar
- 6 tbsp unsalted butter, at room temperature
- 2/3 cup whole milk
- 1 large egg
- Strawberry jam or other desired jam, for serving (recipe here)
- Preheat the oven to 425 degrees F.
- In a food processor, pulse the flour, baking powder, salt, and sugar a couple times to combine. Add the butter and pulse 7-10 times until the butter is completely distributed. You shouldn’t see any chunks of butter, and the mixture should have a sandy texture to it. Transfer to a large mixing bowl.
- In a small bowl, whisk to combine the milk and egg. Save 2 tbsp of it for the egg wash later, and pour the rest into the mixing bowl. Stir to combine with a spatula, until a rough dough forms. Transfer to a lightly floured countertop and knead about 15 times until the dough comes together into a smooth ball. Roll the dough about an inch thick and use a 2.5″ cutter to cut about 7 circles. Re-roll the scraps and cut out another 2. Place the scones onto a parchment or silicone mat lined baking sheet and brush the tops with the reserved egg wash. Bake the scones for 13-15 minutes, until about tripled in height, and golden brown on the tops and bottoms.
Note: If making this recipe by hand, whisk to combine the dry ingredients in a large bowl, and mix in the butter with a hand mixer. Proceed with the recipe as instructed.
Yield: MAKES 9 SCONES, USING A 2.5 INCH CUTTER, Serving Size: 1 scone
- Amount Per Serving:
- Calories: 205
- Total Fat: 8.4g
- Saturated Fat: 5g
- Cholesterol: 45mg
- Sodium: 150mg
- Carbohydrates: 28g
- Fiber: 1g
- Sugar: 8g
- Protein: 4.7g