English Scones
Soft, fluffy, and delightfully golden, these classic English Scones are a timeless treat perfect for afternoon tea or a cozy breakfast. Made with simple ingredients like all-purpose flour, butter, and milk, these scones strike the perfect balance between tender and crumbly. A touch of sugar adds just the right hint of sweetness, while brushing the tops with an egg and milk glaze ensures a beautifully golden finish. The secret to their light texture is gentle handling of the dough, which is subtly enriched with just a few folds and pressed to an ideal thickness before cutting. Serve fresh out of the oven with dollops of clotted cream and your favorite jam for an authentic British experience. Effortlessly elegant, these homemade scones come together in under 30 minutes and are sure to become a cherished favorite.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar
- 60 grams unsalted butter
- 150 milliliters milk
- 1 large egg
- 0.5 teaspoons salt
- for dusting extra flour
- for brushing extra milk
Instructions
Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the flour, baking powder, sugar, and salt.
Cut the cold butter into small cubes and add it to the dry ingredients. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs.
In a separate bowl or measuring cup, combine the milk and the egg, reserving about 1 tablespoon of the mixture to use as a glaze later.
Create a well in the center of the dry ingredients and pour in the milk and egg mixture. Gently mix together using a fork or a butter knife until the dough just comes together. Be careful not to overmix.
Lightly dust a clean work surface with flour and turn the dough out onto it. Gently knead two to three times to bring the dough together, then press it out to about 2.5 cm (1 inch) thick.
Using a 5 cm (2 inch) round cutter, cut out scones from the dough, pressing straight down without twisting the cutter. Gather any scraps of dough, gently press them together, and cut out more scones.
Place the scones onto the prepared baking sheet, spacing them slightly apart. Brush the tops with the reserved milk and egg mixture to create a golden glaze during baking.
Bake in the preheated oven for 10-12 minutes, or until the scones have risen and the tops are golden brown.
Remove the scones from the oven and transfer them to a wire rack to cool slightly. Serve warm with clotted cream and jam.
Nutrition Facts
Calories |
1862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.1 g | 90% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2359 mg | 103% | |
| Total Carbohydrate | 262.9 g | 96% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 45.3 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 576 mg | 44% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 991 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.
