Awesome English Tea Scones Recipes

THE BEST ENGLISH SCONE RECIPE

Steps:

• Preheat oven to 450 degrees In a large bowl combine flour, baking powder, salt and sugar. Add butter and rub in with your fingers until mixture resembles coarse oatmeal. Reserve a small amount of the lightly beaten egg (1 to 2 tbsp) and set aside. Add cream to the remaining eggs and whisk to combine. Add the liquid to the flour mixture slowly, stirring to form a soft dough. When all the liquid has been added, stir rather vigorously until the dough comes away from the sides of the bowl. Turn the dough out onto a lightly floored counter and pat into a round about 3/4 inches thick. Cut into rounds with a 3 inch cutter. Gather up the dough and continue to cut rounds until all the dough is used up. Place on a parchment lined baking sheet, brush lightly with reserved egg, sprinkle with sugar and bake for 12-15 minutes until golden.

BASIC BRITISH SCONES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Sift the flour, cream of tartar, baking soda and salt into a bowl.
• Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and enough milk to mix to a soft dough.
• Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness. Cut into 2-inch rounds and place on the prepared baking sheet. Brush with milk to glaze.
• Bake at 425 degrees F (220 degrees C) for 10 minutes then cool on a wire rack. Serve with butter or clotted cream and jam.

ENGLISH SCONES RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C).
• In a large bowl, rub together the self-raising flour and cubed butter until you form fine crumbs.
• Mix in the sugar, baking powder, and salt, and make a well in the middle.
• Pour in the milk and gently mix together until just combined.
• Tip the dough onto a floured surface and knead for about a minute. Be careful not to over-knead the dough.
• Using a round cookie cutter or the rim of a glass, cut circles into the dough that are about 1-2 inches thick.
• Place onto a baking tray lined with parchment paper and coat the tops of the scones with the egg yolk.
• Bake for 12 minutes.
• Serve with clotted cream and jam.
• Enjoy!

ENGLISH TEA SCONES

Steps:

• In a large bowl, combine the dry ingredients - all-purpose flour, baking powder, salt, and sugar.
• Add cubed cold butter to the dry ingredients.
• Using a fork, mash the butter into the flour mix. You may need to use your hands to slightly work the dough.
• The batter should be slightly crumbly.
• Add buttermilk and raisins to the butter-flour mixture.
• Using a spoon, mix well.
• You will have to knead the dough slightly, do NOT over-knead so the butter doesn't melt, just enough until the dough forms. The dough will be sticky.
• First option. You can roll out the dough. Dust the dough with some flour so you can roll it out easily.
• Using a cookie cutter (I used a 1/2 cup measurement) - press the round into the dough. The thickness should be about 1-inch.
• Second option (easier). I simply divided the dough into 6 parts. Just FYI - divide the dough into 8 parts will be better. I formed a dome-shaped ball in my hands. This option is easier. Place the rounds onto a baking tray lined with parchment paper.
• Make the egg wash by mixing 1 egg and 1 tbsp of milk.
• Using a pastry brush, top each round with egg wash. This will help form a golden crust.
• Into the oven for 13-15 minutes at 425 degrees. The top will be slightly golden.
• Scones are ready. Serve with tea, strawberry jam, and clotted cream.
• Split a scone in half.
• Top with strawberry jam.
• Then top with clotted cream. You can find this brand at Whole Foods.
• Top scone with the other half. Enjoy with tea!

AWESOME ENGLISH TEA SCONES

Steps:

• Preheat oven to 425 degrees F.
• In a bowl, sift the flour, baking powder, sugar and salt.
• Add the butter and blend the mixture until it resembles coarse breadcrumbs.
• In a bowl, beat together the egg and milk.
• Add this mixture, a little at a time, to the dry ingredients until a sticky dough is formed.
• On a lightly floured surface, roll the dough into a round 3/4-inch thick.
• With a cookie cutter, stamp out rounds.
• (I use a drinking glass approx. 2" diameter) Transfer rounds to a greased baking sheet.
• Bake for 12- 15 minutes until golden.
• Serve with jam and cream.