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 c 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 c milk (158 ml)
- 1 egg yolk beaten with 1 tablespoon milk, to glaze
- strawberry jam (to serve)
- 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 can resist.
- If you like softer scones, cover them with a clean tea towel as they cool.
Notes
This scone batter freezes well. Freeze pre-cut rounds of dough or baked scones and reheat in a low oven for 5-10 minutes after thawing.
Nutrition
Serving: 1sconeCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 3gVitamin A: 200IUCalcium: 50mgIron: 1mg
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