Baking, Recipe's

Classic English Scones

You cant get much better then a quintessential English scone. Except when it’s a scone served the day before Ramadan begins, knowing that its your last afternoon tea for a while. The last time I had a proper English scone was sitting in the prettiest Tea Garden at Watersmeet House in Devon, surrounded by the most glorious green forest. So I thought we should recreate a classic English Tea.

There are so many different variations of scones, the debate is not only whether you put your cream or your jam on top, but its also e on whether you use buttermilk or not. My gran (and mum) make scones with soda water, which adds to the rise and produces a soft and fluffy texture. I adore the buttermilk scones as well, it creates such a moist cake. Lock-down however, had other plans.

There are some tips to getting the perfect scone:

  • The trick to a good scone is to not overwork your dough at all.
  • Crumble the butter in, either using the tip of your fingers or a butter knife and then mix it with the softest touch. Love your scones.
  • Make sure your cutter is nice and sharp, a clean edge helps it rise nice and high.
  • By using buttermilk, your scone will have a higher rise. I didn’t have any so made do with what I had.

Alright, I’ll get on with the recipe, because I know that’s the real reason you are here. This recipe is adapted from the Queen of English baking, Mary Berry.

English Scones

Scones make the perfect afternoon tea treat. Soft, fluffy and best served warm.
Cook Time15 mins
Course: Dessert
Cuisine: English
Keyword: Cream Scone, English scone, scone
Servings: 4

Ingredients

  • 450 grams self-raising flour
  • 2 tsp baking powder
  • 75 grams ice cold butter cut into cubes
  • 50 grams castor sugar
  • 2 eggs
  • 250 ml fresh cream (you can use full cream milk as well)
  • pinch of salt
  • egg to brush the top
  • clotted/ whipped cream to serve
  • strawberry jam to serve

Instructions

  • Preheat Oven to 200 Degrees Celsius (205 to be exact)
  • Sift together flour, baking powder and salt.
  • Add in the chopped butter, and rub butter into the flour mix using your fingertips until a fine breadcrumb consistency. You can also "cut" the butter through with a knife.
  • Beat the eggs into a measuring jug, then add the milk. Make a well in the center of the flour and stir the egg and milk into the flour – you may not need it all – and mix to a soft, sticky dough.
  • Turn out onto a lightly floured work surface, knead very lightly to form a thickness of about 2 cm.
  • Cut into as many rounds as possible with a a 5 cm cutter and place them on the prepared baking trays. Brush the tops of the scones with a little extra milk, or any egg and milk left over.
  • Bake for 12–15 minutes, or until the scones are well risen and a pale, golden-brown colour.
  • Serve with your choice of cream and jam.

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