Biscuits or Scones 1972 British
Transport yourself back to the kitchens of 1970s Britain with this classic recipe for buttery, golden "Biscuits or Scones." Perfectly fluffy and lightly sweetened with caster sugar, these scones are made with self-raising flour and just a touch of salt for a delicate rise and tender crumb. The secret to their pillowy texture lies in the simple, time-honored process of rubbing butter into the flour by hand and avoiding overworking the dough. With only 15 minutes of prep time, these scones come together effortlessly, baking to golden perfection in less than 12 minutes. Serve them warm with a generous dollop of clotted cream and jam for the ultimate British teatime experience. Whether you're recreating nostalgic flavors or discovering them for the first time, these vintage scones are a timeless treat that will impress at any table.
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Recipe Information
Ingredients
- 225 grams self-raising flour
- 50 grams unsalted butter
- 25 grams caster sugar
- 150 milliliters milk
- 0.25 teaspoons salt
- 1 whole egg (for glazing, optional)
Instructions
Preheat your oven to 220°C (200°C fan) or 425°F, and line a baking tray with parchment paper.
Sift the self-raising flour and salt into a large mixing bowl.
Add the unsalted butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
Stir in the caster sugar to evenly distribute it throughout the mixture.
Make a well in the center of the dry ingredients and gradually add the milk. Use a butter knife to mix and bring the dough together. Be careful not to overwork the dough; it should be soft but not sticky.
Turn the dough out onto a lightly floured surface. Gently knead the dough just enough to bring it together; over-kneading can make the scones tough.
Pat the dough out to a thickness of about 2 cm (¾ inch). Use a 5 cm (2-inch) round cutter to stamp out scones. Press straight down and avoid twisting to ensure the scones rise evenly.
Gather the scraps, gently knead them together, and repeat the cutting process until all the dough is used.
Place the scones on the prepared baking tray, leaving a small gap between each one. If desired, beat the egg and lightly brush the tops of the scones for a golden finish.
Bake the scones in the preheated oven for 10-12 minutes, or until they are well-risen and golden brown.
Remove the scones from the oven and transfer them to a wire rack to cool slightly. Serve warm or at room temperature with clotted cream and jam.
Nutrition Facts
Calories |
920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.7 g | 3% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1800 mg | 78% | |
| Total Carbohydrate | 196.7 g | 72% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 25.7 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 34 mg | 3% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 241 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
