Breakfast & Brunch

Classic French Scones

Name: Classic French Scones
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Cuisine: French
Ingredients: 2.5 cups All-purpose flour; 1 tablespoon Granulated sugar; 1 tablespoon Baking powder; 0.5 teaspoon Salt; 6 tablespoons Unsalted butter, very cold and cubed; 0.75 cup Whole milk, very cold; 1 whole Large egg (for egg wash, optional)

35 min8 servingsEasy350 cal

These elegant, light, and tender scones, a beloved pastry reimagined with French sensibilities, offer a delightful start to any morning. Perfect with a dollop of crème fraîche and artisanal confiture, they embody a refined simplicity. While scones are famously a staple of British tea time, they have been lovingly adopted and refined within French culinary circles. French patissiers often elevate the traditional recipe, focusing on premium ingredients like high-quality butter and a delicate crumb, serving them alongside exquisite fruit preserves (confiture) and rich crème fraîche, transforming them into a sophisticated breakfast or afternoon treat that bridges two culinary traditions.

breakfastpastryBrunchBakingtea time

Ingredients

2.5 cups All-purpose flour
1 tablespoon Granulated sugar
1 tablespoon Baking powder
0.5 teaspoon Salt
6 tablespoons Unsalted butter, very cold and cubed
0.75 cup Whole milk, very cold
1 whole Large egg (for egg wash, optional)

Instructions

1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3
Add the cold, cubed butter to the dry ingredients. Using your fingertips or a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
4
Pour in the cold milk. Mix gently with a fork or your hands until the dough just comes together. Be careful not to overmix, as this can lead to tough scones.
5
Turn the dough out onto a lightly floured surface. Gently knead for a few seconds, then pat or roll the dough to about 1-inch thickness.
6
Using a 2-inch round cutter (or a knife for wedges/squares), cut out the scones. Gather any scraps, gently re-pat, and cut more scones until all dough is used.
7
Place the scones on the prepared baking sheet. If desired, whisk the egg with a tablespoon of milk for an egg wash and brush the tops of the scones for a golden finish.
8
Bake for 15-20 minutes, or until golden brown on top and cooked through. The exact time may vary by oven.
9
Transfer the baked scones to a wire rack to cool slightly.
10
Serve warm, ideally with crème fraîche or clotted cream and your favorite fruit preserves (confiture).

Chef's Tips

•For best results, consume scones on the day they are baked. Store any leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
•Feel free to substitute whole milk with buttermilk for a tangier scone, or add 1/2 cup of dried fruit like currants or raisins, or 1 tablespoon of citrus zest (lemon or orange) to the dry ingredients for added flavor.
•The secret to light and fluffy scones is to use very cold butter and milk, and to handle the dough as little as possible. Overworking develops gluten, making them tough.
•Fun Fact: The word 'scone' is believed to derive from the Dutch 'schoonbrood' (beautiful bread) or from the Stone of Destiny, where Scottish kings were crowned.