english scone recipe
The Best english scone recipe
Classic English Tomato and Garlic Scones
A simple, flavorful scone recipe inspired by British pubs, perfect with tomato sauce, butter, or jam. Light, slightly crispy, and packed with savory garlic flavor.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 tsp baking powder
- 1 cup buttermilk, room temperature
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ cup grated Parmesan cheese (optional)
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. -
2
In a large bowl, whisk together flour, salt, sugar, and baking powder. Stir in buttermilk until just combined—do not overmix. -
3
Turn dough onto a lightly floured surface and gently knead for 30 seconds. Roll out to ¼-inch thickness. -
4
Cut into rounds using a scone cutter or glass. Place on the baking sheet, spacing them 1 inch apart. -
5
Bake for 12–15 minutes until golden brown. Let cool for 5 minutes before topping. -
6
Mix tomato sauce, garlic, olive oil, and Parmesan (if using). Spread evenly over cooled scones.
🔧Equipment
- Mixing bowls
- Whisk
- Rolling pin
- Scone cutter or glass
- Baking sheet
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic English Tomato and Garlic Scones Works
❓ Frequently Asked Questions About English Tomato and Garlic Scones
1. What is the best way to keep scones soft after baking?
Store baked scones in an airtight container at room temperature for up to two days. For longer freshness, freeze them flat on a tray before transferring to a bag. To reheat, warm individually in a 350°F (175°C) oven for 5–7 minutes until crispy.
2. Can I substitute butter for a different fat in this recipe?
Yes, you can use cold vegetable shortening or melted coconut oil in place of butter. For best texture, use a neutral oil (like canola) if shortening isn’t available, but butter or coconut oil will give the most authentic flavor.
3. Why do my scones turn out dense, and how do I fix it?
Overmixing or not chilling the dough can cause a dense texture. Mix just until combined, then chill for at least 30 minutes before baking. Underbaking is another culprit—check for golden edges after 12–15 minutes to avoid a moist center.
4. What if I don’t have a stand mixer for kneading?
Use your hands to gently fold and press the dough together in a bowl until it holds its shape. For extra fluffiness, lightly dust your hands with flour before kneading. A rolling pin can also help flatten the dough evenly.
5. Can I make these scones ahead of time and bake later?
Yes, shape the dough into rounds and refrigerate for up to 24 hours before baking. Pre-bake at 375°F (190°C) for 5–7 minutes to set the edges, then finish baking as directed. This prevents a soggy center.
