Bread Flour Scone Recipe: Tall, Tender & Easy

This bread flour scone recipe produces scones that are notably taller and sturdier than those made with all-purpose flour, with a delightfully tender crumb and a crisp, golden exterior. The higher protein content in bread flour gives the scones extra structure, making them perfect for holding up to clotted cream and jam. Whether you prefer them sweet or savory, this versatile base recipe is a reliable foundation for a classic British-style treat.

Ingredients

3 cups (420 g) bread flour, plus extra for dusting
1/4 cup (50 g) granulated sugar
1 tablespoon (12 g) baking powder
1/2 teaspoon (3 g) fine salt
1/2 cup (113 g) cold unsalted butter, cut into small cubes
1 cup (240 ml) cold buttermilk, plus 1-2 tablespoons for brushing
1 large egg (for egg wash, optional)

Instructions

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the bread flour, sugar, baking powder, and salt.
Add the cold butter cubes to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Work quickly to keep the butter cold.
Make a well in the center of the flour mixture. Pour in the cold buttermilk. Use a fork or a spatula to stir until just combined. The dough will be shaggy and slightly sticky.
Turn the dough out onto a lightly floured surface. Gently knead it 4-5 times until it comes together. Do not overwork the dough, as this will make the scones tough.
Pat the dough into a round about 1 inch (2.5 cm) thick. Using a 2-inch (5 cm) round cutter, cut out scones by pressing straight down without twisting. Gather the scraps, gently press them together, and cut out additional scones.
Place the scones on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart. For softer sides, place them closer together; for crisper sides, space them further apart.
For a golden, shiny top, brush the tops with a little buttermilk or a beaten egg wash (1 egg beaten with 1 tablespoon of water).
Bake in the preheated oven for 12-15 minutes, or until the scones are risen and golden brown on top. A toothpick inserted into the center should come out clean.
Transfer the scones to a wire rack and cool for 5-10 minutes. Serve warm.

Tips

Keep everything cold: Cold butter and cold buttermilk are essential for flaky, tender scones. If your kitchen is warm, chill the butter cubes and buttermilk in the freezer for 10 minutes before starting.
Don’t overmix: Overworking the dough develops gluten, which can make scones tough. Mix until the dough just comes together, and handle it as little as possible.
No buttermilk? You can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup and filling it with regular milk to the 1-cup line. Let it sit for 5 minutes before using.
Twisting the cutter: Press the biscuit cutter straight down without twisting. Twisting seals the edges and prevents the scones from rising evenly.

Serving Suggestions

These scones are wonderful served warm with butter, clotted cream, and your favorite jam or preserves. For a savory twist, split them and fill with ham and cheese, or serve them alongside soups and stews. They also make a lovely base for strawberry shortcake.

Variations

Fruit Scones: Fold in 3/4 cup (120 g) of raisins, currants, or dried cranberries after adding the buttermilk.
Cheese Scones: Reduce the sugar to 1 tablespoon and add 1 cup (100 g) of shredded sharp cheddar cheese and 1/2 teaspoon of garlic powder or dried herbs to the dry ingredients.
Lemon Blueberry: Add the zest of one lemon to the dry ingredients and gently fold in 1 cup (150 g) of fresh or frozen blueberries after adding the buttermilk.
Spiced Scones: Add 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground ginger to the dry ingredients for a warm, spiced flavor.

Storage and Reheating

Store leftover scones in an airtight container at room temperature for up to 2 days. To reheat, place them in a 350°F (175°C) oven for 5-7 minutes, or until warmed through. You can also freeze unbaked scones on a baking sheet, then transfer to a freezer bag and freeze for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.

Frequently Asked Questions

Can I use all-purpose flour instead of bread flour? Yes, you can substitute all-purpose flour, but the scones will be slightly less tall and a bit more tender. If you do use all-purpose flour, you may need to reduce the buttermilk by 1-2 tablespoons, as bread flour absorbs more liquid.

Why are my scones tough? Tough scones are usually the result of overworking the dough. Mix until just combined and handle the dough as little as possible. Also, be sure to use cold butter and cold buttermilk.

Can I make the dough ahead of time? Yes, you can prepare the dough, cut out the scones, and refrigerate them on the baking sheet for up to 24 hours. You may need to add a minute or two to the baking time if baking straight from the fridge.

Why didn’t my scones rise? Ensure your baking powder is fresh. Baking powder loses its potency over time, so check the expiration date. Also, make sure your oven is fully preheated to the correct temperature.

Can I use a food processor to make the dough? Yes, you can pulse the flour, sugar, baking powder, salt, and butter in a food processor until the mixture resembles coarse crumbs. Then transfer to a bowl and stir in the buttermilk. Be careful not to over-process.

How do I get perfectly round scones? Use a sharp round cutter and press straight down without twisting. Twisting seals the edges and prevents even rising. You can also use a knife to cut the dough into wedges or squares for a more rustic look.

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