English Scones in 30 Minutes. To serve, split the scones halfway and top with a generous dollop of marmalade/jam + clotted cream or butter. In a food processor pulse flour, sugar, baking powder, baking soda and salt. Add sour cream and egg to food processor and continue to pulse until batter becomes coarse.
The two secrets are not to overwork the dough, nor 'twist' the cutter when you press out the rounds. Mock homemade clotted cream, while not quite identical to the UK spread, is nonetheless tasty. Traditional English scones are easier to make than you think. You can have English Scones in 30 Minutes using 6 ingredients and 16 steps. Here is how you cook it.
Ingredients of English Scones in 30 Minutes
- It’s 200 grams of Cake flour.
- You need 100 ml of Heavy cream.
- You need 50 ml of Milk.
- It’s 2 tbsp of Granulated sugar.
- Prepare 1 tbsp of Baking powder.
- It’s 1 dash of Salt.
Add in chopped cherries, raisins or even chocolate chips! Make sure to make some real clotted cream to go along with the scones! Cut to the desired shape using a round biscuit cutter. In a large bowl, combine the flour, sugar and baking powder.
English Scones in 30 Minutes step by step
- [Preparation] Sift the cake flour and baking powder together..
- Add the granulated sugar to the sifted flour. (Also add a pinch of salt.).
- Add the heavy cream..
- Mix well until the flour becomes crumbly. Using your palms..
- Add the milk in 2 batches..
- Bring the dough together gently and squeeze into a single lump. Don't knead the dough..
- Leave it to rest for 5 minutes. In the meantime, preheat the oven 170℃..
- Roll the dough out to 2-3 cm thick with a rolling pin. If the dough is too sticky, dust it with flour..
- Cut into shapes using a knife or cut out with a cookie cutter..
- Bake in the oven for about 20 minutes at 170℃..
- They are also delicious with some dried fruits, chocolate, etc..
- Of course, you can make these scones using pancake mix! If you use pancake mix, you don't need baking powder. You don't need any sugar as pancake mix already has some sugar in it. But if you want to sweeten the dough, add to your taste..
- The condition of the dough varies a little depending on the temperature or humidity. In summer, the dough gets too warm with the warmth of your hand, so it's better to chill the dough in the fridge before you roll it out..
- If you want to make them crumbly, make the dough to have a coarse texture. Add the milk little by little to adjust the texture..
- If you want to make beautifully layered scones, roll out the dough and fold in 2~3 times..
- Adjust your oven accordingly. The scones will be light colored when you bake them at 170℃. They will be golden brown when you bake them at 180℃..
Cut in butter until mixture resembles fine crumbs. Beat milk and egg; add to dry ingredients, stirring lightly. If you like softer scones, cover them with a clean tea towel as they cool. Place the scones onto a parchment or silicone mat lined baking sheet and brush the tops with the reserved egg wash. In a large bowl sift the flour, baking powder, sugar and salt.