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English Scones

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“A delicious recipe from my British mother in law! These are awesome for breakfast or snack topped with whipped cream and jam or simply with butter. For extra fluffy scones, handle the dough as little as possible.”
READY IN:
25mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine flour and baking powder.
  2. Cut in the butter until crumbly and butter is pea-sized or smaller.
  3. Stir in the sugar and salt.
  4. Stir in the milk.
  5. Stick the dough together and turn out on a lightly floured surface.
  6. Knead 4-5 times and roll out to 3/4 inch thick.
  7. Using a 2 inch round cookie cutter, cut out as many scones as you can. Gather the scraps and roll out again. Cut out as many scones as you can. With the remaining scraps, form a ball and gently cut an "X" on the top.
  8. Place all scones on an un-greased baking sheet. Brush the tops with an egg wash.
  9. Bake at 450F fro 8-12 minutes until the tops are golden brown.

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