Very English Scones
Indulge in the classic charm of "Very English Scones," a quintessential treat that brings a taste of traditional British baking to your table. Made with simple pantry staples like all-purpose flour, cold cubed butter, and a touch of vanilla, these light and fluffy scones are the perfect blend of buttery richness and delicate sweetness. The straightforward technique of rubbing butter into the flour creates a tender crumb, while a gentle knead ensures the dough stays airy and soft. Topped with a golden egg glaze, these scones bake to perfection in just 12 minutes. Serve them warm with luscious clotted cream and your favorite fruit jam for an authentic afternoon tea experience. Perfect for breakfast, brunch, or teatime, these scones will quickly become a staple in your baking repertoire.
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Recipe Information
Ingredients
- 350 grams all-purpose flour
- 2 teaspoons baking powder
- 50 grams caster sugar
- 85 grams unsalted butter, cold and cubed
- 175 milliliters whole milk
- 1 teaspoon vanilla extract
- 1 unit egg (for glaze)
- 1 pinch pinch of salt
Instructions
Preheat your oven to 220°C (200°C fan) or 425°F. Line a baking tray with parchment paper.
In a large mixing bowl, combine the flour, baking powder, sugar, and a pinch of salt.
Add the cold, cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles fine breadcrumbs.
Warm the milk slightly (it should be lukewarm, but not hot) and stir in the vanilla extract.
Gradually add the milk mixture to the dry ingredients. Use a pastry cutter or a butter knife to mix until the dough comes together. It should be soft but not too sticky.
Turn the dough onto a lightly floured surface and gently knead it a few times. Avoid overworking the dough to keep the scones tender.
Pat the dough out to a thickness of about 2.5cm (1 inch). Use a round 5cm (2-inch) cutter to cut out scones. Re-roll the scraps to make additional scones.
Place the scones on the prepared baking tray, spacing them slightly apart.
Beat the egg and use a pastry brush to lightly glaze the tops of the scones. Be careful not to let the glaze drip down the sides, as this can prevent them from rising evenly.
Bake in the preheated oven for 12 minutes, or until the scones have risen and are golden brown on top.
Transfer the scones to a wire rack to cool slightly. Serve warm or at room temperature with clotted cream and jam.
Nutrition Facts
Calories |
2279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.2 g | 107% | |
| Saturated Fat | 49.0 g | 245% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 1194 mg | 52% | |
| Total Carbohydrate | 330.8 g | 120% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 60.5 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 314 mg | 24% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 734 mg | 16% | |
*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.
