Teresa's Recipes
Classic British Scones
Indulge in the delightful experience of traditional British scones, light and fluffy, perfect for elevating your afternoon tea. With a golden crust and a soft, tender crumb, these scones pair beautifully with rich clotted cream and sweet fruity jam. Originating from the British Isles, scones have been a staple at tea time since the 19th century and have become a beloved treat around the world. Whether enjoyed plain or with added fruits, these scones are sure to impress your guests and satisfy your cravings.
Ingredients
- 2 cups, plus extra for dusting All-purpose flour
- 1 tablespoon Baking powder
- 1/2 teaspoon Salt
- 1/2 cup (cold, cubed) Unsalted butter
- 1/4 cup Granulated sugar
- 3/4 cup (whole milk preferred) Milk
- 1 (beaten, for egg wash) Egg
- 1 teaspoon Vanilla extract
- for serving Jam or clotted cream
Dietary Notes
- Servings: 8
- Dish Type: Snack/Dessert
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 220
- Fat: 10g
- Carbs: 30g
- Protein: 4g
- Sodium: 180mg
- Sugar: 5g
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Add the cold, cubed butter to the flour mixture. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Stir in the granulated sugar, ensuring it is evenly distributed throughout the mixture.
- In a separate bowl, whisk together the milk, beaten egg, and vanilla extract until well combined.
- Pour the milk mixture into the flour mixture. Stir gently with a fork until just combined; be careful not to overmix.
- Turn the dough out onto a lightly floured surface. Gently knead the dough a few times until it just comes together.
- Pat the dough into a 1-inch thick circle. Use a round biscuit cutter to cut out scones, placing them on the prepared baking sheet.
- Brush the tops of the scones with the remaining beaten egg to achieve a beautiful golden color.
- Bake for 12-15 minutes, or until the scones are golden brown and have risen beautifully.
- Remove from the oven and let cool slightly before serving warm with jam or clotted cream.
Tips
- For added flavor, consider mixing in dried fruits like currants or cranberries into the dough.
- To make lemon scones, add the zest of one lemon to the dry ingredients and replace some of the milk with lemon juice.
- Store any leftover scones in an airtight container, but they are best enjoyed fresh.