Authentic British Scones
Authentic British Scones are the perfect accompaniment to tea, especially with clotted cream and jam.
Equipment
- Oven
- mixing bowl
- Cookie cutter
- baking sheet
Ingredients
- 2 cups unbleached all-purpose flour 250 g
- 2 tablespoon sugar 27 g
- 4 teaspoon baking powder 8 g
- ½ teaspoon salt 2 g
- 3 tablespoon unsalted butter cold, 42 g
- ⅔ cup milk 158 ml
- 1 ea egg yolk beaten with 1 tablespoon milk, (to glaze)
- to taste strawberry jam (to serve)
- to taste clotted cream at room temperature (to serve)
Instructions
- Preheat your oven to 425F.
- In a medium bowl, mix the flour, sugar, baking powder, and salt until well combined.
- Add butter. Rub the mixture together with your fingers to break up the butter, until the mixture resembles fine breadcrumbs.
- Add the milk slowly, mixing as you add, using enough of the milk to get your dough to come together with no lumps remaining.
- Spoon the dough out onto a well-floured surface. Generously dust the top of the dough and knead the dough 2-3 times to coat it with flour and smooth the surface.
- Press the dough into a round that is roughly 1 inch thick.
- Using a well-floured cookie cutter, cut the dough into 2 inch circles.
- Place the rounds onto a greased and floured baking sheet. Brush them gently with the egg yolk and milk mixture.
- Bake the scones for 12-15 minutes, until golden and firm.
- Remove the baked scones from the oven and let them cool for 30 minutes.
- If you like softer scones, cover them with a clean tea towel as they cool.
Notes
The scone batter freezes well. Freeze pre-cut rounds or the baked scones and reheat them in a low oven for 5-10 minutes after thawing on the counter. Use baking powder, not baking soda, for best results.
Nutrition
Serving: 1sconeCalories: 220kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 6gCholesterol: 40mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 3gVitamin A: 250IUCalcium: 60mgIron: 1mg
Tried this recipe?Let us know how it was!