Hi all! Welcome to my scone recipe. Actually, this isn’t my scone recipe. I got this from the recent Great British Bake Off winner David Atherton. This was a little of a challenge for me honestly because i got the ingredients off of his Instagram story and then realized I never got the directions, cooking temperature, or length of time. So…I had to wing it a little 🙂
ALSO, this is all in the metric system (he’s British and it’s honestly so much more accurate for baking). You are more than welcome to look up the conversions, because honestly, ya boy is lazy.
- 350 grams flour
- 2 tsp baking powder
- 50 grams of sugar
- 85 grams of butter (COLD, more on this later)
- 170 ml milk
- Toppings of your choice (I chose dark chocolate morsels)
- 1 egg (for egg wash)
Ok so I know a *bit* about scone making because it’s extremely similar to American biscuits.
First thing, heat oven to 400 degrees Fahrenheit (only thing I’ll give the conversion for 🙂 )
Now take your butter and cut it into cubes. Think of those little math cube things from elementary school size. (You remember those blue things that helped you understand 1, 10, 100?) Once cut, stick it in the freezer. You want this stuff SUPER cold. It helps with the dough and baking process.
In bowl, add in flour, baking powder, and sugar. Whisk it together briefly. If you want to add about 1 tsp of salt here you can. Salt always helps with sugar balancing but there’s not a lot of sugar in this anyway to you really don’t need it.
Add butter into bowl and mix until the butter has incorporated into the flour and it looks “sand-like” or the butter is “pea sized”. Add in the milk and mix until just combined (don’t over mix). Your dough should be together similar to a wet cookie dough mix. If not, add a little more milk.
With a spatula, add in your topping and mix by hand. I added in dark chocolate morsels.
Roll out your dough to be about 1/2 inch thick. I did not have a biscuit cutter and I forgot about the thousands of cookie cutters I have so I used a Mason Jar lid to cut my scones. Place them on a greased or lined pan with space in between. I did one pass of cuts and got 8 scones. The remaining dough I rolled together, put in Saran Wrap, and threw in the freezer for later.
Crack the egg in bowl with a small amount of water. Mix together and then brush or spoon on top of each scone. This helps them brown.
Bake in oven for 10-15 minutes or until the tops have started to brown. Eat and enjoy!
Disclaimer: when I made these, I ran out of AP flour so I used coconut flour. I also used oat milk instead of cow’s milk. I had to add almost double the amount of milk because coconut flour adsorbs too well. So I REALLY hope this is right for you 🙂