Authentic British Scones
Delicious and fluffy Authentic British Scones perfect for tea time, served with clotted cream and strawberry jam.
Equipment
- Oven
- mixing bowl
- Cookie Cutter
- baking sheet
Ingredients
Dry 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)
Wet Ingredients
- 3 tablespoon unsalted butter cold (42 g)
- ⅔ c milk (158 ml)
- 1 large egg yolk beaten with 1 tablespoon milk (to glaze)
Serving
- strawberry jam (to serve)
- clotted cream at room temperature (to serve)
Instructions
Preparation
- 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. 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).
Notes
This scone batter freezes well. We like to freeze pre-cut rounds of dough for easy baking. For softer scones, cover them with a clean tea towel as they cool.
Nutrition
Serving: 1sconeCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 5gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 300IUCalcium: 100mgIron: 1mg
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