Baking & Pastry > Basic Baking Principles > Mixing Methods > Rubbing-In Method (Scones, Shortcrust)

Classic Scones Recipe

Learn how to make perfect scones using the rubbing-in method. This recipe guarantees light, fluffy, and delicious scones every time. Perfect for afternoon tea or a quick snack!

Prep Time
15 minutes
Cook Time
12-15 minutes
Servings
6-8 scones
Ingredients
  • 225 g All-purpose flour
  • 2 tsp Baking powder
  • 1/4 tsp Salt
  • 50 g Unsalted butter, cold and cubed
  • 25 g Granulated sugar
  • 120 ml Milk
  • 1 Egg, beaten (for egg wash)

Prepare Dry Ingredients

In a large bowl, whisk together the flour, baking powder, salt, and sugar. This ensures the baking powder is evenly distributed, which is crucial for a good rise.

Rubbing-In the Butter

Add the cold, cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. The key here is to work quickly to prevent the butter from melting, which will result in tough scones. Lift the mixture as you rub to incorporate air.

Adding the Milk

Make a well in the center of the dry ingredients and pour in the milk. Use a knife or spatula to gently mix the wet and dry ingredients together until just combined. Be careful not to overmix, as this will develop the gluten in the flour and result in tough scones. The dough should be slightly sticky.

Shaping the Scones

Turn the dough out onto a lightly floured surface. Gently pat the dough into a circle about 1 inch thick. Use a round cutter (about 2 inches in diameter) to cut out the scones. Place the scones on a baking sheet lined with parchment paper. Gather the scraps, gently pat them out again, and cut out more scones until all the dough is used.

Baking the Scones

Brush the tops of the scones with the beaten egg. This will give them a golden-brown color. Bake in a preheated oven at 220°C (425°F) for 12-15 minutes, or until golden brown and well-risen. Let the scones cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Serve warm with clotted cream and jam.

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FAQ

  • Why is it important to use cold butter?

    Cold butter prevents the gluten from developing too much, resulting in light and flaky scones. The cold butter melts during baking, creating steam that helps the scones rise.
  • Can I use self-raising flour instead of all-purpose flour and baking powder?

    Yes, you can. If using self-raising flour, omit the baking powder from the recipe.
  • How do I prevent my scones from being tough?

    Avoid overmixing the dough and use cold butter. Overmixing develops the gluten in the flour, which leads to tough scones.