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.
In some parts of England, it is known as a 'cream tea'. Watch out for signs along the road saying there is Cream Tea available!! It's worth stopping and having one! You can have Classic English Scones using 9 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Classic English Scones
- You need 2 cups of selfraising flour.
- You need 1/4 tsp of salt.
- Prepare 1 t of baking powder.
- You need 85 g of butter, cubed.
- You need 3/4 c of milk.
- It’s 1 tsp of vanilla.
- Prepare 1 squeeze of lemon juice.
- You need 1 of beaten egg for glaze.
- You need 200 g of raisin.
How to make Classic English Scones To make these scones by hand, simply whisk together the flour, sugar, baking powder, and salt in a large bowl. Using your fingers, a fork, or a pastry cutter, combine the butter into the flour mixture until it resembles fine breadcrumbs. You may also use a food processor for this step. Suggested additions Fruit: A traditional British scone contains an added cup of currants or raisins.
Classic English Scones step by step
- 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.
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— 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.