Easy traditional English scones

Easy traditional English scones. Perfect for an Afternoon Tea, or simply to enjoy at breakfast, brunch, or tea time. Easy and quick to make, they are light and flaky. Best sampled fresh, with a dollop of jam, or curd, and why not, clotted cream, in the traditional English style.

Song of the day: Come prima - Domenico Modugno

All in all, scones do not take much time to make, so I like to make them fresh. They require a few ingredients and a few steps, although there are some tricks to achieve the perfect texture. I followed -by and large- Mary Berry's scone recipe. You wil love how easy, quick, and amazing these English scones are!

Ingredients

• Self-raising flour. British baking recipes use mostly self raising flour which consists of regulare flour additioned with a little salt and baking powder.
• Baking powder. To give them a little more rise.
• Granulated/caster sugar. Optional, they are great even without any added sugar.
• Butter. Softened, cut into pieces.
• Egg. Together with the milk it is the wet ingredient that binds the mixture.
• Milk or half & half cream. I've used either 2% milk or half & half cream according to what I have available in the fridge.

Let's make English scones

• In a large bowl, add the flour, baking powder and sugar, if using. Mix with a whisk. Then, add the softened butter and rub in with your fingertips until the mixture resembles fine crumbs.
• Crack the eggs into a measuring cup, then add enough milk or half & half cream to make the total liquid 150 ml. Whisk to combine.
• Stir the egg mixture into the flour, reserving 1-2 tablespoons to brush on top of the scones before baking.
• Mix with a fork to a soft, sticky dough, not fully combined.

• Turn out onto a lightly floured work surface, bring the dough together, then pat down to a circle about 2cm/¾in thick.
• Cut into as many rounds as possible with a fluted 5cm/2in cutter.
• Put together the scraps and cut more scones until the dough is finished. TIP: Cut the scones straight down and up, without twisting the cutter to ensure that the scones rise evenly.

• Place the scones on a parchment lined baking tray.
• Brush the tops of the scones with the reserved egg mixture. If you haven't used sugar in the dough, now you can sprinkle some sugar on top.
• Bake in a 400°F/200°C oven for 12–15 minutes, or until the scones are well risen and a pale, golden-brown colour.

• Then, place on a rack to cool.

Tips for making English scones

Actually these tips are good for any type of scones.

• Avoid using a food processor to mix the dough. A pastry cutter, or your hands, work best.
• Usually, for my scones I use cold butter, but I have to say, using softened (not too soft) butter worked wonderfully in this recipe.
• Add just enough liquid to make the dough stick together but still a little crumbly.
• Do not overmix the dough or you will get tough scones.
• Gently pat the dough down into a round. Don't compress it.
• Cut the scones straight down and up with the cutter, without twisting it.
• Make sure you preheat the oven before baking. You can chill your scones while the oven is preheating.
• Place on a parchment-lined baking sheet closer together.
• Remember, scones are at their best enjoyed warm from the oven.

Can you freeze them?

Yes! As a matter of fact, I always freeze scones. Wait until they cool off, though, then wrap individually in plastic wrap and place in a Ziplock bag. That way, you can take out only the one/ones you need. Then, place in a toaster oven or your oven to warm up. They are just as good as freshly made.

Best ways to enjoy English scones

Indeed, English scones are the perfect addition to an Afternoon Tea party. To eat, split the scones in the middle and top with jam, clotted cream, and why not, lemon curd or any other curd. In the pictures I have my homemade sour cherry jam, but raspberry jam, frutti di bosco, blackberry jam, or the more traditional strawberry jam, work just as well.

These scones are delicate yet have a wonderful crusty top and bottom. Just mildly sweet and pair really well with the jam, curd, and cream, as well, accompanied by a good cup of tea.

Happy baking!

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