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 cook English Scones using 7 ingredients and 12 steps. Here is how you achieve it.
Ingredients of English Scones
- It’s 260 grams of all purpose flour.
- You need 2 tsp of baking powder.
- You need 120 ml of milk.
- You need 50 grams of sugar.
- It’s 1/4 tsp of salt.
- Prepare 1 large of egg.
- It’s 75 grams of unsalted butter.
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 oven 200degrees celcius or equivilant.
- Grease baking sheet.
- Sift flour, sugar, baking powder and salt into a large bowl and mix together to make sure well combined.
- Crack the egg into the milk and whisk until well combined.
- Dot the butter into the bowl with the flour mix and using fingertips blend until resembles course breadcrumbs.
- Add the milk and egg mixture to the bowl a little at a time using a wooden spoon until forms a dough. Do not over mix. You may not need all the egg and milk. Stop adding when all ingredients are combined into a dough thats not too wet and sticky.
- Dust work surface and hands with flour, turn the dough out and knead quickly into a ball. Pat the ball of dough down with your hand and then roll so the dough its 1-2 cms high..
- Using a lightly floured cookie cutter or other round implement cut out your scones from the dough. Ball up the leftover dough, re-roll and cut some more scones until you run out of dough.
- Place scones on greased baking sheet well spaced. Either brush with milk for a brown top or dust with flour depending on your preferance..
- Put baking sheet into middle of oven. The scones take approx 15-20 mins. They should have risen and be lightly browned. To test if cooked put a toothpick into the centre of one, it should come out clean..
- Leave to cool down a bit on a wire rack.
- Serve with butter or thick cream (clotted cream is best) and jam of your choice. Instead of jam you could use fresh fruit. Sliced strawberries are good :).
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.