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Cook: ± 12 minutes | Servings: 20


  • 4 cups (520 g) all-purpose flour
  • 5 teaspoons (25 ml) baking powder
  • 1 teaspoon (5 ml) salt
  • 10 tablespoons (142 g) cold unsalted butter cut into small cubes
  • 1½ cups (375 ml) cold buttermilk
  • 6 tablespoons (75 ml) cold maple syrup

Preheat oven to 400 ºF / 200 ºC.
Line a baking sheet with parchment paper and set it aside.
In a large bowl, blend together the flour, baking powder, and salt.
Cut the butter into cubes, and use fingertips to work it into the flour until the butter blocks are pea-size and it looks like coarse maize meal.
Place the bowl with the flour and butter mixture in the refrigerator to chill for 10 minutes.
Whisk together the buttermilk and maple syrup in a measuring cup.
Place both containers in the fridge until guests arrive, before proceeding to mix and bake for scones to be fresh out of the oven to the coffee table.
When ready, add the liquid to the flour mixture and stir gently just until the dry ingredients are moistened, but be careful not to overmix.
Line the work surface with parchment paper and then flour the surface and work on the parchment paper as it is less messy.
Lightly knead the dough to bring it together. Do not stress if the dough is still a little crumbly.
Press the dough into a rectangle and about ½” (± 1.25 cm) thick. Fold the dough into thirds like a business letter by starting at the long sides of the rectangle.
Again lightly press it down as before and do another folding session. So you will fold it twice.
Now lightly press and form the dough to approximately a ¾” (2 cm) thickness.
Use the butter paper to smear some butter on the scone cutter and then dip it in flour. Dip the cutter in flour before the scones are cut.
Keep a small bowl with flour at hand and dip the cutter between every cut into the flour, as this will help that the dough does not stick to the cutter.
Use a 3″ (7.5 cm) fluted scone cutter (or even a glass), and ONLY press down to cut the scones from the dough!
If a larger scone is preferred, feel free to use a larger cutter.
When the scones are cut, please DO NOT twist and turn the cutter.
Place the scones on the parchment-lined baking tray with only about 1″ (2.5 cm) or the width of your thumb between each scone as they need to sit close to each other as this will help with the rise of the scone and result in a higher scone.
Lightly gathered the scraps and cut more scones from the remaining dough but do not overwork and handle it lightly.
Your hands will heat up the butter, so use the hands sparingly on the dough or place the back in the fridge for 5 – 10 minutes.
Paint some egg wash on the tops or use a bit of buttermilk as this will also help to give a beautiful golden top.
Bake for ± 12 minutes, until nicely risen with a beautiful brown top.
Remove the scones from the oven, transfer to a wire rack and allow to cool for a few minutes.
Test one by opening it up in the middle (DO NOT cut it with a knife, pull it open by hand) because when cut open, the layers may be compressed.
Serve warm with fresh and real butter, strawberry jam, and cream.

Recipe posted by Esme Slabs
Photo: Esme Slabs


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