British Delight: Scones

7 months ago


Scones are best served during tea time but you may even eat any time of the day if you prefer. Pronouncing it as “skon” or “skown” is still a highly debated topic though it really depends on where you are from. To be honest, it doesn’t really matter however you want to pronounce it, this treat will leave you speechless anyway.



Recipe by Chef Patty Loanzon and Chef Carlo Estagle

Photographed by John Ocampo of Studio 100

Makes 8 servings


1⁄4 cup Granulated sugar

2 tsps Baking powder

1⁄2 tsp Baking soda

1⁄2 tsp Kosher salt

3 cups All-purpose flour, plus more for surface

1⁄2 cup Chilled unsalted butter, cut into 1⁄8-inch pieces

1 Large egg, beaten

11⁄4 cups Heavy cream, plus more for brushing

  • Demerara or raw sugar (for sprinkling)


  1. Whisk granulated sugar, baking powder, baking soda, salt, and flour in a large bowl to combine.
  2. Add the cold butter and toss to coat. Using your fingers or a pastry blender, work butter into flour until only pea-size pieces remain.
  3. Make a well in the center of the flour-butter mixture. Add egg and cream in the center and stir the mixture with a fork, incorporating the dry ingredients a little at a time until a shaggy dough forms (it’s okay if it looks a little dry; don’t overwork). Lightly bring the dough together.
  4. Transfer dough onto a lightly floured surface. Pat and flatten into a 1″-thick round. Cut with a round cookie cutter or cut into 8 wedges.
  5. Transfer cut dough to a parchment-lined baking sheet.
  6. Using a pastry brush, brush tops of cut dough with cream. Sprinkle tops with demerara sugar. Bake scones in a preheated 3750F oven until golden brown, about 25-30 minutes.



  • Lemon-Rosemary: Whisk 2 teaspoons finely grated lemon zest and 2 teaspoons finely chopped fresh rosemary into flour mixture before adding butter.
  • Cinnamon-Chocolate: Toss 1 cup chopped bittersweet chocolate and 1 teaspoon ground cinnamon into flour mixture after working in the butter.
  • Double Ginger: Whisk 2 tablespoons finely chopped candied ginger and 1 tablespoon finely grated peeled ginger into flour mixture before adding butter.
  • Mixed Berries: Toss 1 cup fresh or frozen berries (cut into pieces if large) into flour mixture after working in the butter.
  • Pecan-Oat: Toss 3⁄4 cup old-fashioned oats and 3⁄4 cup chopped toasted pecans into flour mixture before adding butter. Sprinkle 1⁄4 cup oats along with demerara sugar over scones before baking.


Looking for your next baking project?

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