How to Make Scones

Scones are small dense pastries that are a cross between a biscuit and a muffin. They are traditionally served with honey, jam or clotted cream in the UK as part of a cream tea. In the United States, scones are usually featured at breakfast. This guide will show you how to make scones. *Although the first written history of the scone dates to 1513, modern scones were introduced in the mid-1800s with the development of baking powder. Scones were probably originally triangular slices of a flat cake; today scones are either triangular or circular.

The first scones were probably made in Scotland, using oat flour, cooked in a skillet over an open fire.

1. Modern scones combine
   • Wheat flour
   • Sugar
   • Baking powder or soda
   • Butter
   • Milk
   • Eggs
2. The ratio of dry to wet ingredients should be 3:1.
3. The scone should be baked in a moderate to hot oven, so that it sets quickly, producing a quick bread with a light and tender crumb.

Gather the following ingredients and kitchen tools to make 8 to 12 cinnamon scones.

Scones Add-Ins

1. Add 1 teaspoon cinnamon and 1/2 cup cinnamon chips
2. Add 1/2 cup dried currants.
3. Add 1 teaspoon lemon or orange zest and 1/2 teaspoon dried cranberries

1. Mix by hand, to avoid over mixing.

2. Use a pastry blender to cut cold butter into the dry ingredients, using the same technique that you use for pie crust.

3. Brush with an egg wash before baking to facilitate a shiny brown appearance.

4. Substituting buttermilk for milk produces a lighter scone.