English Royalty Scones
Indulge in the timeless charm of English Royalty Scones, a classic recipe steeped in tradition and perfect for elevating your tea-time ritual. These rich, buttery scones are crafted with simple pantry staples like all-purpose flour, baking powder, and cold unsalted butter, delivering a tender crumb that melts in your mouth. Optional golden raisins or currants add a delightful touch of sweetness, while a hint of vanilla enhances their elegant flavor. Brushed with heavy cream and sprinkled with coarse sugar before baking, these scones emerge golden and flaky, ready to pair with clotted cream, butter, and jam for an authentic British experience. With just 15 minutes of preparation and baking time, this recipe is an easy yet luxurious treat for any occasion.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoons salt
- 6 tablespoons unsalted butter (cold)
- 0.75 cups heavy cream
- 1 whole large egg
- 1 teaspoon vanilla extract
- 0.5 cups golden raisins or currants (optional)
- 2 tablespoons extra heavy cream (for brushing)
- 1 tablespoon coarse sugar (optional, for sprinkling)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Cut the cold butter into small cubes and add it to the flour mixture. Use a pastry cutter or your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
If using golden raisins or currants, stir them into the dry mixture at this stage.
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the dry mixture and use a fork to gently combine the dough. Be careful not to overmix; the dough should just come together.
Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick round disk.
Using a 2-inch round cutter, cut out scones and place them on the prepared baking sheet, about 1 inch apart. Re-roll any scraps of dough and cut out additional scones.
Brush the tops of the scones with the extra heavy cream and, if desired, sprinkle with coarse sugar for a hint of sweetness.
Bake in the preheated oven for 12-15 minutes, or until the scones are golden brown on top.
Remove the scones from the oven and let them cool slightly on a wire rack.
Serve warm with clotted cream, butter, and jam for a classic English tea-time experience.
Nutrition Facts
Calories |
2670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.4 g | 189% | |
| Saturated Fat | 88.7 g | 444% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2694 mg | 117% | |
| Total Carbohydrate | 290.8 g | 106% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 97.9 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 139 mg | 11% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 983 mg | 21% | |
*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.
