Scones

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Say goodbye to dry scones. A secret ingredient makes these light, tender and buttery.

Scones are a beloved baked good, but finding ones that are light and tender can be a challenge. Even at coffee shops and bakeries, scones are often dry and dense, leaving much to be desired. However, after experimenting with different recipes and baking numerous batches of scones, I discovered that one ingredient makes all the difference: cake flour. This finely-milled flour, made from soft wheat, has a lower protein content (7 to 9%) than all-purpose flour (10 to 12%), resulting in less gluten forming in the batter and a delicate, fluffy crumb. While cake flour is commonly used in cakes, it also produces incredibly delicious scones. For a classic treat, slather these scones with butter and jam, or try a kid-friendly variation with chocolate chips. Try making homemade scones with cake flour and discover the delightful texture that sets these scones apart from the rest.

What You’ll Need To Make Scones

If you don’t have cake flour, you can make your own: simply whisk together 1¾ cups all-purpose flour and ¼ cup cornstarch.

Step-by-Step Instructions

Preheat the oven to 425°F and set an oven rack in the middle position. Line a baking sheet with parchment paper.

In a large bowl, whisk together 2 cups cake flour, 2½ teaspoons baking powder, 2½ tablespoons granulated sugar, and a scant ¾ teaspoon salt.

Add 5 tablespoons cold butter, cut into small pieces.

Use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-size clumps of butter within.

In a small bowl or liquid measuring cup, whisk together ⅔ cup heavy cream and 1 egg.

Make a well in center of dry ingredients, then pour the cream/egg mixture in.

Use a rubber spatula to mix until the dough comes together into a mass. It should be a bit sticky but not so wet that you can’t handle it with your hands. If it seems dry, add the remaining 2 tablespoons of cream.

Dust a work surface lightly with flour, then dump the scone dough onto the surface.

Knead very gently a few times until dough comes together into a ball. (Sprinkle more flour, little by little, if dough is too sticky to work with.) Press dough into a flat circle about 7 inches in diameter and ¾-inch thick.

Use a sharp knife to cut into 8 triangles.

Transfer the wedges to the prepared baking sheet. Brush lightly with a beaten egg and sprinkle with about 1 tablespoon demerara sugar.

Bake for 10 to 12 minutes, until the tops are lightly golden and firm to the touch.

Serve warm from the oven with softened butter or jam.

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• Pumpkin Scones with Spiced Pumpkin Glaze
• Blueberry Scones