The perfect afternoon indulgence to tide you over until dinner… scones are a marvel originating from Scotland. You don’t need to prepare a full afternoon tea with pastries and finger sandwiches to enjoy them. In fact, I often make them in advance — cutting and freezing them so we can bake a few on a whim, straight from frozen.
I use the same technique as biscuit-making: grating frozen butter directly into the dough and gently folding everything together. The beauty of this recipe lies in its versatility — fold in whatever your heart desires: chocolate chips, raisins soaked in dark rum, candied citrus peel, or dried cranberries.
I still think fondly of glorious afternoon teas at The Dorchester in London, where servers glided through the room bearing beautifully presented silver trays laden with miniature sandwiches and delicate pastries. The scones were perfectly executed — light, golden, and served with lashings of clotted cream… oh my. Whenever I think of London, this is the memory that surfaces first. An experience in quiet and discreet elegance. Quintessentially London !
Difficulty Level : Medium – Preparation time : 15 Minutes – Cooking Time : 18 Minutes Serving : 12 Medium Size scones
INGREDIENTS
500 Gr. all purpose flour (4 cups)
30 Gr. Baking Powder (3 Teaspoons) ( I often use PaneAngeli; an Italian baking powder which contains a hint of vanilla)
Pinch of Salt
80 Gr. Sugar (1/3 Cup)
100 Gr. Butter ( 1/2 Cup) Frozen butter
2 Eggs at room temperature
200 Ml. Buttermilk (1 Cup)
150 Gr. Raisins (I use small raisins such a Thompson or Corinthians with great results)
PREPRATION
Begin with the butter. The secret to a light, flaky scone lies in keeping the butter as cold as possible. Weigh your butter and place it in the freezer at least 30 minutes before you begin — frozen is ideal.
No buttermilk? No matter. Pour one cup of whole milk into a small bowl, add one tablespoon of white vinegar or fresh lemon juice, stir gently and set aside. Within 20–30 minutes it will thicken into a lovely, tangy substitute that works just as beautifully.
Preheat your oven to 200°C / 390°F with the fan on.
Grate the butter. Place a box grater over a sheet of parchment paper and grate the frozen butter directly onto it. This is the technique that makes all the difference — it distributes the butter evenly throughout the dough without overworking it. Set aside.
Make the dry mix. In a large bowl, sift together the flour, baking powder, salt and sugar.
Make the wet mix. In a separate bowl, lightly beat the eggs, then whisk in the buttermilk.
Bring the dough together. Scatter the grated butter over the flour mixture and rub together briefly with your fingertips — just enough to incorporate. Pour in the wet mixture and fold gently with a spatula until a shaggy dough forms. Fold in the raisins, or whichever filling you’ve chosen. Do not overwork the dough; a light hand is everything.
Shape and cut. Turn the dough onto a lightly floured surface and gently pat or roll it to approximately 3–4 cm (1–1½ inches) thick. Using a round cutter of 4–5 cm, cut out your scones with a firm, straight press — avoid twisting, which can seal the edges and prevent a good rise. Arrange on a baking tray lined with parchment or a silicone mat.
Finish and bake. Brush the tops lightly with milk or cream for a golden, glossy crust. Bake for 17–18 minutes until beautifully risen and deep golden brown.
A Note on Fillings
The beauty of this recipe is its versatility. Raisins are the classic choice, but consider:
- Dark chocolate chips
- Raisins soaked overnight in dark rum
- Candied citrus peel
- Dried cranberries and orange zest
- Crystallized ginger
Make-Ahead & Freezing
These scones freeze wonderfully. Cut them out, place on a tray to freeze solid, then transfer to a freezer bag. When the craving strikes, bake directly from frozen at the same temperature, adding 4–5 minutes to the baking time. A warm scone on demand — there are few greater small luxuries.
Serve warm, with lashings of clotted cream and a very good pot of tea.
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