British Tea Scones
Indulge in the quintessential charm of British Tea Scones, a timeless treat perfect for afternoon tea or a cozy breakfast spread. These golden, buttery delights are crafted with simple pantry staples like all-purpose flour, cold diced butter, and a touch of caster sugar for subtle sweetness. The secret to their light, crumbly texture lies in gently handling the dough and incorporating cold butter, creating that signature flaky crumb. Baked to perfection in just 12 minutes, these scones are irresistibly soft on the inside with a delicate golden crust. Serve them warm or at room temperature, accompanied by dollops of clotted cream and your favorite fruity jam for an authentic taste of Britain. Ideal for any occasion, these British Tea Scones are a delightful way to bring a little elegance to your table.
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Recipe Information
Ingredients
- 350 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 85 grams unsalted butter (cold, diced)
- 55 grams caster sugar
- 150 milliliters milk
- 1 teaspoon vanilla extract
- 1 egg (beaten, for glaze)
- extra flour (for dusting)
Instructions
Preheat your oven to 220°C (200°C fan) or 425°F. Line a baking sheet with parchment paper.
In a large mixing bowl, sift together the flour, baking powder, and salt.
Add the diced cold butter into the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
Stir in the caster sugar.
In a small jug, mix the milk and vanilla extract. Gradually add the milk mixture to the dry ingredients, stirring with a knife until the dough begins to come together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface. Gently knead it just enough to bring it into a smooth ball, about 3-4 kneads.
Using a floured rolling pin, roll the dough out to about 2.5 cm (1 inch) thick.
Use a 5 cm (2-inch) round cutter to cut out scones, pressing straight down without twisting the cutter. Re-roll the scraps and repeat until all dough is used.
Place the scones onto the prepared baking sheet, leaving a little space between each one.
Brush the tops of the scones lightly with the beaten egg for a golden glaze.
Bake in the preheated oven for 10-12 minutes, or until the scones have risen and turned lightly golden.
Remove from the oven and transfer the scones to a wire rack to cool slightly.
Serve warm or at room temperature with clotted cream and your favorite jam. Enjoy!
Nutrition Facts
Calories |
2266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.3 g | 100% | |
| Saturated Fat | 47.3 g | 236% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 257 mg | 86% | |
| Sodium | 2171 mg | 94% | |
| Total Carbohydrate | 342.0 g | 124% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 64.1 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 267 mg | 21% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 670 mg | 14% | |
*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.
