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Scones
Elizabeth

English Scones

English scones are a traditional treat that is often eaten with clotted cream and jam- and served alongside a cup of hot tea. Scones are not overly sweet- as the addition of the cream and jam add the richness. Soft, tender, and filling- scones are a quintessentially English treat that you simply must try.
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Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings: 8 scones
Course: Dessert
Cuisine: English
Ingredients Method Notes

Ingredients
  

  • 3¾ cup All Purpose Flour
  • 4½ tsp Baking Powder
  • ¼ tsp salt
  • 6 tbsp Salted Butter *Cold and cubed
  • ¼ cup Granulated Sugar *¼ cup + 2 tablespoons sugar
  • 2 large Eggs
  • ½ cup 2% Milk *Alternately, you can use just 1 cup of milk and no cream. See note below:
  • ½ cup Heavy Whipping Cream *You will reserve 1 tablespoon of the milk/cream mixture to brush on the tops of the scones before baking.

Method
 

  1. Preheat the oven to 400℉. Line a baking sheet with parchment paper and set aside for later use.
  2. To a large mixing bowl, add flour, baking powder, and salt. Stir to combine.
  3. Cut 6 tablespoons of cold salted butter into small cubes. Add the cubed butter to the flour mixture.
  4. Using your fingers, rub the butter into the flour. (This will result in a crumbly, sand- like texture.)
  5. Add the sugar to the flour and butter mix. Stir until combined.
  6. Using a liquid measuring cup (or medium sized glass mixing bowl) add the two eggs and lightly whisk. Add the milk and the cream and mix until a light yellow, frothy mixture appears. (*Note: reserve one tablespoon of the milk and egg mixture. This will be used to brush on the tops of the scones before baking in the oven.)
  7. Using a butter knife- gently combine the wet ingredients with the dry ingredients. Do not over mix. A slightly sticky dough is normal.
  8. Flour a worksurface and gently pat the scone batter into a ½-¾inch thickness.
  9. Using a 2-inch round biscuit cutter- cut the rounds of scone out. Note: do not twist the cutter- simply press down and pull up to remove. Continue cutting scones until all the dough has been used. Depending in on size 8-10 scones will be made.
  10. Brush the reserved tablespoon of milk and egg mixture over the tops of the scone s.
  11. Place the uncooked scones onto the parchment lined baking sheet. Each scone should be an inch or two apart.
  12. Bake the scones in the preheated oven for 10-15 minutes. The scones should be risen and golden brown on the outside. A toothpick inserted into the center of the scone should come out clean.
  13. Allow sones to cool on a cooling rack and serve immediately with clotted cream/whipped cream and jam.

Notes

*Like most baked goods, scones are best eaten fresh on the first day. However, they are also yummy on the second day. For best results, make sure the scones are cooled and then stored in a sealed air-tight container or bag.