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 8 ingredients and 5 steps. Here is how you achieve it.
Ingredients of English Scones
- You need 260 gr of all purpose flour.
- It’s 50 gr of granulated sugar.
- Prepare 1 tsp of baking powder.
- Prepare 1/2 tsp of baking soda.
- You need 1/4 tsp of salt.
- Prepare 110 gr of unsalted butter, cold and choped into pieces.
- You need 160 ml of buttermilk.
- It’s of Some buttermilk or milk to brush on the top of scones.
How to make English Scones: Cut in butter until mixture resembles coarse crumbs. 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. 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. Place onto a greased baking sheet, and flatten lightly.
English Scones step by step
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper..
- Mix dry ingredients in a large bowl. Add the butter. Use a small knife to cut butter into small pieces and mix into flour mixture..
- When the mixture look like coarse crumbs, add the buttermilk. Stirring just until the dough come together..
- Transfer the dough to floured surface and knead gently. Roll the dough to about 2-3 cm thickness. Use a round cookie cutter to cut the dough into circle. Transfer them to prepared baking sheet. Lightly brush the top of the scone with some buttermilk or milk..
- Bake for 20 minutes in 200°C or until slightly golden brown. Remove from the oven and let it cool on the cooling rack. Serve with jam and clothed cream.
Let the scones barely touch each other. 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. And you don't really add add-ins into the dough like in the US version. British scones are preferred plain, sometimes a few raisins are added but that's very rare. Scones require a pastry technique where you cut a fat into a flour mixture in order to create a sand-like coarse meal texture.