English Scones. In a large bowl, combine the flour, sugar and baking powder. Cut in butter until mixture resembles fine crumbs. Beat milk and egg; add to dry ingredients, stirring lightly.
Add butter and rub in with fingers until it resembles crumbs. English scones are made differently from American scones, and instead of being stiff and dry, they're fluffy and soft. A lot of people think these look like biscuits, and they kind of do, but they're prepared quite differently. You can have English Scones using 9 ingredients and 10 steps. Here is how you achieve it.
Ingredients of English Scones
- It’s 1 cup of chocolate chips.
- You need of organic.
- You need 1 cup of all-purpose flour.
- It’s 1 tsp of baking soda.
- You need 1/4 cup of sugar.
- It’s 1/2 tbsp of vegetable oil.
- Prepare 1/4 tsp of salt.
- It’s 1 of eggs.
- You need 3/4 cup of milk.
How to make English Scones: Cut in butter until mixture resembles coarse crumbs. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. British scones are small nibbles that are fairly plain on their own, but are classically eaten with jam and clotted cream, making for a real treat.
English Scones instructions
- Preheat oven to 425°F..
- Mix dry ingredients in a med-large bowl..
- Add egg and milk to bowl and mix well..
- You can add scone filler ingredients here if you like : chocolate chips, blueberries, raisins, etc..
- Leave 2 tablespoons in bowl. This will be used as a glaze later..
- Once everything is mixed, dump contents onto floured surface and form dough with your hands..
- Roll out dough to 3/4inch thickness. Use round cookie cutter to cut scones out of dough..
- Place scones on greased cookie sheet..
- Glaze top of scones with the remaining 2 tablespoons of mixture. Leave sitting at room temperature for 10 minutes..
- Place scones in oven for 10 minutes..
When you first try an authentic British scone, you might be tempted to think of it as a biscuit. (Unless, of course, you're from the southern US, where biscuit-making is an art. Scones require a pastry technique where you cut a fat into a flour mixture in order to create a sand-like coarse meal texture. This process provides an even distribution of the cold fat in the recipe. When baked at a high heat this fat will expand quickly, creating a flaky, layered texture in the baked good. English scones contain more leavening agent than you would normally use for this amount of flour but you want them to rise high in a short time.