Classic English Scones. Classic English Scones are light and airy with a slight crumble. A very British treat to which you can add different dried and fresh fruit. Usually served with afternoon tea and clotted cream, these are the very British round version, different to the American triangle ones.
This is a very popular recipe and for those searching for a good, reliable English scone recipe, this won't disappoint! Classic English Scones – These deliciously fluffy scones are perfect served warm or cold with clotted cream and jam. Pair with your morning cup of tea for an indulgent breakfast! You can cook Classic English Scones using 9 ingredients and 9 steps. Here is how you cook that.
Ingredients of Classic English Scones
- You need 2 cups of selfraising flour.
- Prepare 1/4 tsp of salt.
- Prepare 1 t of baking powder.
- Prepare 85 g of butter, cubed.
- It’s 3/4 c of milk.
- You need 1 tsp of vanilla.
- Prepare 1 squeeze of lemon juice.
- It’s 1 of beaten egg for glaze.
- You need 200 g of raisin.
One of my favourite things to have for breakfast is a scone (or two!), spread with some strawberry jam, and a dollop of clotted cream. Suggested additions Fruit: A traditional British scone contains an added cup of currants or raisins. These delicious Classic British Scones are perfect to serve with coffee or tea and make a great dessert. In fact, they are so simple to make that you can easily rustle up a batch to serve to unexpected and last-minute guests.
Classic English Scones instructions
- Preheat the oven 220C.
- Heat the milk for 30 second in the microwave, and add vanilla, lemon juice. set aside.
- Mix flour, salt, baking powder.
- Use your finger or put in the mixer butter and flour together. Work on it until a bit crumbly and well combine.
- Add wet ingredient slowly, mix it until well combine. Do not over mix or over work on the dough because the scone will be hard after you bake it.
- With the rolling pin roll it 1 inch and cut with round cutter..
- Brush with egg wash on top of the scones and bake for 10 minutes..
- Serve this with fresh jam and whipped cream.
Classic English Scones— Crisp Outside, Flaky Inside Use big chunks of cold butter, barely mixed in, for the ideal texture BY JACQUIE LEE Teacakes with a pedigree. These light, ﬂaky scones are perfect as part of a traditional after-Photos: Martha Holmberg. Illustration: Gary Hovland Stir in the sugar and enough milk to mix to a soft dough. In a large bowl, combine the flour, sugar and baking powder. Cut in butter until mixture resembles fine crumbs.