English Scones


  • 500 g. bread flour 

  • 50 g. unsalted butter - cut into small cubes

  • 5 tsp. baking powder

  • 100 g. granulated sugar 

  • 2 eggs 

  • 8.5 oz. whole milk 

  • 1 c. raisins or currants 

  • 1 spare egg for egg wash 

  • 2 jars raspberry jam




  • Preheat the oven to 425 for standard, or 400 for convection. 

  • In a medium-sized bowl mix flour with butter into flour mixture until crumbly. Can use a pastry blender or fingers until like breadcrumb structure. 

  • Add baking powder and sugar, toss to combine. Add raisins. 

  • Add both eggs, start to mix slightly then add most of the milk. Hold back some in case flour is softer/will not absorb more milk. Adjust accordingly. 

  • Once barely combined - slightly soft and tacky but mostly incorporated. Heavily dust a cutting board or working surface with more flour and drop dough mixture on top of flour. Fold (like a letter fold) the dough over itself, incorporating the flour into dough and making it more homogenous. You’ll fold the scone dough over itself several times (8-10) until smooth and no longer tacky. *Important* you are not kneading it and heavily working the dough - just slight folds over itself. 

  • Roll dough on a floured surface to 1” thickness. Lift dough between cuts to allow it to relax. Flour your cutter between each cut - place scones on parchment paper lined sheet tray. 

  • beat egg with a pinch of salt to make egg wash. Brush tops ONLY lightly with egg wash - bake for 12 minutes and then check for finished color (light golden on top and base). Add 3-4 minutes as needed. Allow to cool 10 minutes before serving.

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