A light and pillowy British scone recipe adapted from the one and only, Nigella Lawson. This is the easiest and fastest baking recipe ever–scones can be ready in 30 minutes.
This post was originally published on November 14, 2009. Many of the original links are no longer live, but the recipe still stands as a keeper! Small adjustments have been made in order to keep the weight measurements up to date.
A few days ago, I wrote about my search for an English scone recipe. Specifically, the English scone recipe from my mom’s London memories. Luckily, a friendly British, blogosphere neighbor, Kate gave me a link to a tried and true scone recipe (by the way, her blog, Coquette & Dove, is also a fantastic read, full of beautiful things you wish you had and beautiful people you wish you could look like). The recipe comes from Nigella Lawson or the Domestic Goddess. I’ve never tried any of her recipes but have always been very fond of her. I immediately wanted to make them but decided to wait a few days before baking another batch. I knew I could eat scones for days, but I wasn’t sure if the rest of my family wanted to. If my family didn’t eat them, then that means I would eat all of them, and that would end up being a very ugly site. A lot of thought went into waiting a few days.
The scones were scrumptious. It’s one of those recipes you have to have in your repertoire. It’s that recipe you end up knowing by heart. I don’t think I could ever get sick of them because I love its simplicity. I imagine you could eat this with anything, sweet or savory. Though, sweet is probably the preferred choice. I liked them better than the Scottish skillet scones I made the other day. These were moister and kept better. The skillet scones are good right off the pan, but if left for a few hours, they lose their luster. These scones are also best eaten right out of the oven, but they’ve been consistently delicious throughout the day. However, we’ll have to see if it holds true tomorrow. I’m thinking about eating the leftovers for breakfast in the morning.
Although these were fantastic, the search for that scone recipe continues. My mom enjoyed these scones and liked them just as much as I did, but also noted that they were not the scones that she had had in London. I’m thinking those scones weren’t necessarily English but a specialty of that restaurant we ate at. So, I’m still on the lookout, but I’m so glad that I found this gem on the way.
Nigella’s Scones
- Total Time: 30 min
- Yield: Makes 20 two inch wide scones or 12 two and a half inch wide scones
Description
A light and pillowy British scone recipe that’s quick and super easy. Slather these scones with your favorite jam and/or some clotted cream if you’d like to enjoy them like the British!
Ingredients
3 2/3 (460 g) cup all purpose flour
1 teaspoon (3 g) salt
2 teaspoons (10 g) baking soda
4 1/2 teaspoons (15.2 g) cream of tartar
1/4 cup unsalted butter, cold, cut into small pieces
2 tablespoons (28 g) vegetable shortening, or unsalted butter
1 1/3 cup (320 g) milk
1 large egg, beaten
Instructions
1. Preheat oven to 425 degrees F or 220 degrees C. Line two baking sheets with parchment paper.
2. Whisk the flour, salt, baking soda, and cream of tartar together. With a pastry cutter or using your hands, blend the butter and vegetable shortening with the dry ingredients. The mixture should be moist and crumbly.
3. Add the milk and mix until just combined.
4. On a lightly floured surface, and with floured hands, gently knead the dough until it comes together.
5. Using your hands or a rolling pin, flatten the dough to about 1 inch in thickness. Cut into desired size (I used 2.5 inch round cookie cutters).
6. Place the scones onto the baking sheet, leaving at least 2 inches of space inbetween. Brush the tops with the egg wash.
7. Bake for 9 to 12 minutes depending on the size or until puffed up and golden.
Billie says
Are those pomogranate seeds?
hungry dog says
Jessica, these look lovely! I will definitely try them. Actually, I wish I’d looked at this post earlier and made them today–instead I made popovers that didn’t work. Oh well. Maybe I’ll do the scones tomorrow. Beautiful photographs as always–pomegranate seeds are so pretty!
Incidentally, the cream of tartar seems surprising…
Gala says
Wow they look so flaky…I never made scones and I wanna make these!
babycakes says
oooh! cream cheese and pomegranate!?! yumm omg your family must be loving all this great food. so jel! and that first picture jess, its sooo beautiful!!!!
Memoria says
These scones look so soft!!
Q. says
These look amazing!!!! They look more like biscuits, which I love. Nigella is my favorite and one of the reasons I decided to go “all in” with my devotion to food. I love her philosophies on food and cooking.
Coquette & Dove says
Hi Jessica, I’m so glad you gave the scones a whirl! Aren’t they delicious!? They look absolutely perfect!
The Nigella recipe does make scones a little lighter than most you would find in a British cafe or restaurant, and of course, for the true British experience you need to eat them with strawberry jam and clotted cream (clotted cream is one of those things that is very hard to find in the US but you can get it if you persevere!)
If I stumble across a new recipe you’ll be the first to know. As for lasting until morning, scones really only last for a few hours (according to my mum!) once they reach room temperature they are good for nothing!
Greg says
Hi !
Just have a look here : http://lateliersaveursdejulie.over-blog.com/article-scones-du-petit-dejeuner-88829251.html
I think it’s not very cool so I’ve informed you about that “copycat” of your recipe and photographies…
Take care !
Jessica says
Greg- Thank you so much for letting me know! I had no idea that someone was using my photos without my permission. I have informed them of their infringement on copyright and hopefully it’ll be taken down, or proper credit will be given. Again, thank you so much!
Patsy says
I have just made these and waiting for them to cool down
Note to self make sure you have all the ingrediants before you just wanna whip up some scones as cream of tatar is not easy to make up at the whipping stage Hahaha…
So we will see how they taste
they look very yummy and so light
Jadwal Bola says
I visit every day a few blogs and information sites to read content, however this website presents feature based posts.
Ghulam Mohyudin says
It was perfect the first time. I learn so much from you as well! Keep it up great post.
★★★★★
Jessica says
Ghulam- Thank you!!!