Real English Scones

“This is SO plain and SO simple that I'm not sure if I should post it. Yet, these are the scones you get in Britain with clotted cream and strawberry jam, or in South African coffee shops and tea gardens with whipped cream and apricot jam.”
READY IN:
45mins
YIELD:
12 scones
UNITS:
US

Ingredients Nutrition

  • 2 cups flour, preferably cake flour
  • 4 teaspoons baking powder (not soda)
  • 12 teaspoon salt
  • 4 tablespoons butter, room temp
  • 1 egg, lightly beaten
  • milk, enough to add up to 3/4 cup with the egg added
  • 1 egg, extra

Directions

  1. Heat oven to 400 deg F.
  2. Mix flour, baking powder and salt in a bowl.
  3. Add butter and rub in with fingers until it resembles crumbs.
  4. Beat egg lightly, pour into a measuring cup, and add milk -- you can use buttermilk instead -- to make up 3/4 cup liquid.
  5. Add liquid slowly to dry ingredients while mixing. You should have a soft dough, but not wet or very sticky.
  6. Sprinkle flour on a wooden board or working surface. Turn dough out on that. Pat out lightly with fingers until about 1 1/2 inch flat, or a little less.
  7. Press out rounds about 2 1/2 inches across.
  8. Gather excess dough and repeat process.
  9. Beat extra egg well.
  10. Put the scones on a greased tin, use a pastry brush and brush with the beaten egg.
  11. Bake for about 13 minutes until well risen and golden.
  12. To serve, best use them quickly. Coffee shops keep making up batches, so as to serve them almost hot from the oven.
  13. To eat, break open while hot or warm, and eat with cream and different jams.

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