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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 scones 1x
- Category: Breakfast, brunch
- Method: Baking
- Cuisine: English
Ingredients
Scale
- 225 g self-raising flour
- 1 level tsp baking powder
- 20 g granulated/caster sugar, optional (they are great even without any added sugar)
- 50 g butter, softened, cut into pieces
- 1 free-range egg
- milk or half & half cream, enough to reach 150 ml with the egg
Instructions
- Preheat the oven to 220°C/400°F. Line a baking tray with parchment paper.
- In a large bowl, add the flour, baking powder and sugar. 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, reseving 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 gently pat down to a circle about 2cm/¾in thick.
- Cut into as many rounds as possible with a fluted 5cm/2in cutter and place them on the prepared baking tray. Cut the scones straight down and up with the cutter without twisting it, to ensure that the scones rise evenly.
- Put together the scraps and cut more scones until the dough is finished.
- 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 for 12–15 minutes, or until the scones are well risen and a pale, golden-brown colour. Then, place on a rack to cool.
- To eat, split the scones in the middle, and serve with jam and a dollop of clotted cream.
Notes
Scones are best eaten fresh, on the day they are made.
They can be frozen once they are cool. To eat, defrost at room temperature and then reheat in a warm oven.
Find it online: https://www.sugarlovespices.com/traditional-english-scones/
