Classic British Scones
A traditional British recipe for warm, malty scones, perfect for tea time. Serve with clotted cream and jam for a delightful treat.
Ingredients
- ●2 1/4 cups all-purpose flour
- ●2 teaspoons baking powder
- ●1/4 cup granulated sugar
- ●1/2 cup cold unsalted butter
- ●3/4 cup heavy cream
- ●1 large eggs
- ●1/2 teaspoon salt
- ●1/2 cup warm milk
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together flour, baking powder, and sugar.
- 3
Add cold butter to the dry ingredients and use a pastry blender or fingers to work it into the mixture until it resembles coarse crumbs.
- 4
In a separate bowl, whisk together cream, eggs, and salt.
- 5
Add the wet ingredients to the dry ingredients and stir until the dough comes together in a shaggy mass.
- 6
Turn the dough out onto a floured surface and gently knead it a few times until it comes together.
- 7
Pat the dough into a circle that is about 1 inch (2.5 cm) thick.
- 8
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.
- 9
Place the scones on the prepared baking sheet, leaving about 1 inch (2.5 cm) of space between each scone.
- 10
Bake for 15-20 minutes, or until the scones are golden brown.
- 11
Remove the scones from the oven and let them cool on a wire rack for 5 minutes before serving.