AfternoonTea Scones

A proper afternoon tea isn’t complete without warm scones, and these come together quickly from a short list of pantry staples. The texture hinges on one technique borrowed from pie crust: cutting cold margarine into the flour until it looks like coarse crumbs.

Those little nuggets of cold fat melt in the oven and steam apart, creating the flaky, tender layers that separate a good scone from a hockey puck.

Evaporated milk and an egg bind the dough and lend a soft richness, while a spoonful of sugar substitute keeps these only lightly sweet, friendly for anyone watching their sugar.

Knead just until it comes together, no more. Scone dough turns tough and dense the longer you work it, so a gentle hand is key. A hot oven gives them a fast, high rise, and a quick brush of milk bakes into a golden sheen. Serve them warm, split and slathered with butter and jam.

Chef Tips

• Keep the margarine and dough cold; warm fat melts into the flour and you lose the flaky layers.
• Don’t twist the cutter or knife as you portion; a clean down-cut helps the scones rise straight and tall.
• Bake until the tops are golden and the sides look set; scones go from done to dry fast at this high heat.

Variations

• Fold in a handful of currants, raisins, or dried cranberries for traditional tea scones.
• Use real sugar if you aren’t watching it, or add a little lemon or orange zest.
• Swap the evaporated milk for buttermilk for a tangier, even more tender crumb.