Growing up I always ate plenty of scones because my parents grew up in British Hong Kong. We would have these thick raisin scones slathered with butter and tea in the afternoon for a snack after school. These flaky, buttery pastries are perfect for breakfast, brunch, high tea or just as a snack. They are also one of the easiest recipes to put together. The flavour combinations are endless, and you can be so creative as long as you have a good basic scone recipe. This scone recipe is the best scone recipe for flaky, buttery and ultra flavourful scones. I really like combining traditional recipes with Asian flavours, and the Korean influences on this traditional British pastry is unbeatable. Check out my full recipe for Gochujang Cheddar Green Onion Scones below!
What are Scones?
The origins of scones can be traced back to Scotland in the early 1500s. The word “scone” comes from the Scottish Gaelic word “sgonn,” which means “a shapeless mass or lump.” Originally, scones were made with oats and were cooked on a griddle. They were a staple food for Scottish peasants and were typically eaten with butter or jam.
Scones gained popularity in England during the 19th century when the afternoon tea tradition became popular. Tea rooms and bakeries started offering scones as a tea-time treat, and they quickly became a staple of British cuisine.
There are many different types of scones, including sweet scones with fruit or chocolate chips, savory scones with cheese or herbs, and plain scones that are traditionally served with jam and clotted cream.
Gochujang Cheddar Green Onion Scones Recipe
These Gochujang Cheddar Green Onion Scones are savoury from the cheddar with a zing from the green onions and gochujang. They are a fusion of Korean taste and a traditional British scone. The flaky tender scone has pockets of delicious cheddar and green onion throughout. It is marvelous on it’s own, or if you’re feeling indulgent it is extra delicious with a smear of butter!
Gochujang Cheddar Green Onion Scones
Ingredients
- 330 grams all purpose flour
- 67 grams granulated sugar
- 3/4 tsp salt
- 1 tbsp baking powder
- 113 grams unsalted butter, cold
- 250 grams cheddar cheese, shredded
- 200 grams green onions, chopped
- 2 large eggs
- 152 grams milk
Instructions
- In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
- Work in the cold butter just until the mixture is unevenly crumbly. Stir in the cheddar cheese and green onions.
- In a separate mixing bowl, whisk together your eggs, gochujang and milk. Add the liquid ingredients to the dry ingredients.
- Stir the dough ingredients until all is moistened and holds together.
- Line a baking sheet with parchment. Scrape the dough onto the floured parchment or pan and press into a rougher circle about 2” in height.
- Using a cookie cutter, cut out rounds. Brush each round with milk. Ensure that the rounds are spaced about 1/2” apart.
- Bake your scones for 18 to 23 minutes, or until they're a light golden brown. Remove the scones from the oven, and cool briefly on the pan. Serve warm.
Tips On How To Make The Best Scones
Here are some tips that I use to ensure I make the flakiest scones:
- I always use cold ingredients. 20 minutes before I start baking I put my mixing bowl in the freezer so it’ll be extra cold when I mix my dough. The key though, is COLD BUTTER.
- Don’t overwork the dough: Overworking the dough can lead to tough, dense scones. Mix the ingredients until just combined, then knead the dough lightly on a floured surface.
- Try to cook in a cool environment and avoid touching the dough as much as possible. The heat from your hands will melt the butter which will result in a less flaky scone.
- Use a sharp biscuit cutter to cut the scones, and don’t twist it when cutting. This will ensure the scones rise evenly and have a clean edge.