Awesome English Tea Scones
"I serve these wonderful tea scones with homemade strawberry jam and Devonshire clotted cream and they are the highlight of the afternoon tea I serve my guests. Incredibly easy to make and fast to disappear. I hope you'll try them and if you don't have clotted cream available, serve whipped heavy cream with jam of your choice. Enjoy!"
photo by Elly in Canada
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 1 2⁄3 cups self-rising flour
- 1⁄2 teaspoon baking powder
- 2 tablespoons sugar
- 1⁄2 teaspoon salt
- 4 tablespoons unsalted butter (cut into bits)
- 1 large egg
- 5 ounces milk
directions
- Preheat oven to 425 degrees F.
- In a bowl, sift the flour, baking powder, sugar and salt.
- Add the butter and blend the mixture until it resembles coarse breadcrumbs.
- In a bowl, beat together the egg and milk.
- Add this mixture, a little at a time, to the dry ingredients until a sticky dough is formed.
- On a lightly floured surface, roll the dough into a round 3/4-inch thick.
- With a cookie cutter, stamp out rounds.
- (I use a drinking glass approx. 2" diameter) Transfer rounds to a greased baking sheet.
- Bake for 12- 15 minutes until golden.
- Serve with jam and cream.
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Reviews
-
Too sticky to handle may need 1 more cup of self rising flour could not do -
The scones are quite tasty, the small amount of sugar is just right for a sweet scone. Like Canary Bird Sue, I found the dough a bit too moist. I measured out the 5 ounces of milk and added the egg to the cup which made a total of 6 ounces of liquid, just a bit too much in my opinion! The egg was quite large and I should not have added all the liquid to the flour mixture; however, I floured my board, scrapped all the dough out of the bowl and gently kneaded a little more flour into it, just until it was not too sticky, patted it out and cut the scones. They turned out fine, but next time I would only add enough of the liquid to make a soft and 'not too sticky' dough. We enjoyed them with some butter and honey! -
I'm not an experienced baker but I didn't have a lot of luck with this recipe. It came out more like a batter than a sticky dough. Maybe it isn't always necessary to add all the milk/egg mix. -
These were the best scones ever! I added rainsins and they were very delicous, especially with clotted cream and jam :) My husband is from England and he raved how great they were. Thanks -
These scones had a nice flavor. We had them for breakfast instead of biscuits. They were easy to make. Will have them again. Thanks Gingerbee. Bullwinkle
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Tweaks
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These scones had a nice flavor. We had them for breakfast instead of biscuits. They were easy to make. Will have them again. Thanks Gingerbee. Bullwinkle
RECIPE SUBMITTED BY
Gingerbee
United States
I'm a "newbee" to this site, but not to cooking. I love great food and to share recipes and this site is great! I don't know where the information of a "fry cook" came from, but I would consider myself anything else but that :)
A NYC girl originally, lived in London and Canada where I am now. Met lots of interesting people along life's way who taught me a great deal and enriched my life with their knowledge of cooking.
With my children now adults, the family has doubled in size and my commitment to making memories to pass down to another generation inspires me to cooking.
I find cooking a creative expression of one's personality and never tire of new challenges in the kitchen.
