Classic Scones. Suggested additions Fruit: A traditional British scone contains an added cup of currants or raisins. Line a baking sheet with parchment paper. In a large bowl stir together flour, sugar, baking powder, and salt.
Add the butter and pulse until the mixture resembles cornmeal. Add the egg and just enough cream to form a slightly sticky dough. Brush the tops with a beaten egg, then carefully arrange on the hot baking tray. You can cook Classic Scones using 10 ingredients and 12 steps. Here is how you achieve it.
Ingredients of Classic Scones
- It’s 350 g of self-raising flour.
- Prepare 1/4 tsp of salt.
- You need 1 tsp of baking powder.
- It’s 85 g of butter cut into cubes.
- You need 3 tbs of caster sugar.
- It’s 175 ml of milk.
- It’s 1 tsp of vanilla extract.
- It’s 1 tbs of squeeze lemon juice.
- Prepare 1 of beaten egg to glaze.
- It’s of Jam and clotted cream to serve.
Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. Lightly spoon flour into dry measuring cups; level with a knife. These Classic Scones are soft tender and made with few ingredients. Delicious anytime, breakfast or snack, the perfect accompaniment with a cup of tea or coffee.
Classic Scones instructions
- Heat oven to 220C/fan 200C/gas 7..
- Tip the 350g self-raising flour into a large bowl with 1/4 tsp salt and 1 tsp baking powder then mix..
- Add 85g butter cubes, then rub in with your fingers until the mix looks like fine crumbs.then stir in 3tbs custer sugar..
- Put 175ml milk into a jug and heat in the microwave for about 30 secs until warm, but not hot..
- Add 1 tsp vanilla extract and a squeeze of lemon juice, then set aside for a moment..
- Put a baking sheet in the oven..
- Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first..
- Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep..
- Take a 5cm cutter(smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what’s left of the dough back into a round to cut out another four..
- Brush the tops with a beaten egg, then carefully place onto the hot baking tray.
- Bake for 15 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream..
- If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/fan140C/gas 3) for a few mins to refresh..
I recently purchased Paul Hollywood's How to Bake Cookbook and since I am a lover of Scones I decided I would give his recipe a try. Gradually add milk mixture to dry ingredients, tossing until moist clumps form and adding more milk by tablespoonfuls if dough is dry. Line a baking sheet with parchment paper. In a mixing bowl whisk together flour, sugar, baking powder, baking soda and salt. Grate the frozen butter and add to dry mixture.