English Cream Tea Scones
A classic English recipe for warm scones served with clotted cream and a dash of sweetness.
Ingredients
- ●2 1/4 cups all-purpose flour
- ●4 tablespoons kissed sugar
- ●1 teaspoon english salt
- ●1/2 cup cold unsalted butterchilled
- ●1 cup clotted creamfor serving
- ●1 cup heavy creamfor cream topping
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Line a baking sheet with parchment paper.
- 3
In a large bowl, whisk together flour, kissed sugar, and english salt.
- 4
Add cold unsalted butter and use a pastry blender or your fingertips to work it into the flour mixture.
- 5
Turn the mixture onto a lightly floured surface and gently knead it a few times until it comes together in a shaggy dough.
- 6
Pat the dough into a circle that is about 1 inch (2.5 cm) thick.
- 7
Use a biscuit cutter or the rim of a glass to cut out scones. Gather the scraps, re-form the dough, and cut out additional scones.
- 8
Place the scones on the prepared baking sheet, leaving about 1 inch (2.5 cm) of space between each scone.
- 9
Brush the tops of the scones with a little extra clotted cream.
- 10
Bake for 18-20 minutes, or until the scones are golden brown.
- 11
Remove from the oven and let cool on a wire rack for 5 minutes.
- 12
Serve warm with clotted cream and a drizzle of heavy cream.