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Salty Malty Scones

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Salty malty scones are tender, buttery treats with crisp golden edges, flaky centers, and a rich toasted malt flavor. Flaky sea salt adds a savory contrast that makes them perfect for breakfast, brunch, or an afternoon snack.

Ingredients

  • All-purpose flour
  • Malted milk powder
  • Granulated sugar
  • Baking powder
  • Fine sea salt
  • Cold unsalted butter, cubed
  • Heavy cream
  • Large egg
  • Vanilla extract
  • Heavy cream or milk, for brushing
  • Flaky sea salt, for topping
  • Coarse sugar, for topping (optional)

Instructions

  1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, malted milk powder, granulated sugar, baking powder, and fine sea salt until evenly combined.
  3. Add the cold cubed butter and work it into the dry ingredients with your fingertips or a pastry cutter, leaving small, irregular pieces of butter throughout the mixture.
  4. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and gently stir just until a shaggy dough forms. Avoid overmixing.
  6. Transfer the dough to a lightly floured surface and gently bring it together with your hands. Pat it into a round approximately 1 inch thick.
  7. Cut the dough into 8 wedges and arrange them on the prepared baking sheet, leaving space between each scone.
  8. Chill the shaped scones for 15–20 minutes for a taller, flakier texture.
  9. Brush the tops lightly with heavy cream or milk. Sprinkle with flaky sea salt and coarse sugar, if desired.
  10. Bake for 18–22 minutes, or until the scones have risen and the tops and edges are golden brown.
  11. Cool on the baking sheet for a few minutes, then transfer to a wire rack. Serve slightly warm.

Notes

  • Keep the butter and cream cold and handle the dough as little as possible for tender, flaky scones.
  • For stronger malt flavor, increase the malted milk powder slightly and reduce the flour by a similar amount.
  • Chopped dark or milk chocolate can be added for a sweet-and-salty variation.
  • Toasted pecans, walnuts, cinnamon, or finely chopped dried fruit can be mixed into the dough for additional flavor.
  • For a richer finish, drizzle cooled scones with a glaze made from powdered sugar, malted milk powder, and a little milk or cream.
  • Shaped scones can be covered and refrigerated overnight, then baked cold the following morning. Add a few extra minutes to the baking time if needed.
  • Store baked scones in an airtight container at room temperature for up to 2 days. Reheat at 325°F (165°C) for 5–10 minutes.
  • Baked or unbaked scones can be frozen in a freezer-safe container. Unbaked frozen scones can be baked from frozen with several additional minutes of baking time.

Nutrition

Find it online: https://thefamilycooking.com/salty-malty-scones/