English Plain Scones Recipes

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ENGLISH SCONES



English Scones image

When I came to America from England in 1967, I made sure to bring along my favorite recipe for scones. Served warm with butter, they're perfect for breakfast.

Provided by Taste of Home

Time 30m

Yield 10 scones.

Number Of Ingredients 8

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 cup cold butter, cubed
1 cup raisins
1/2 cup milk
1 large egg
Additional milk

Steps:

  • In a large bowl, combine the flour, sugar and baking powder. Cut in butter until mixture resembles fine crumbs. Stir in raisins. Beat milk and egg; add to dry ingredients, stirring lightly. , Turn onto a lightly floured surface; roll to 1-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Bake at 425° until golden brown, 10-15 minutes. Serve warm.

Nutrition Facts : Calories 228 calories, Fat 6g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 141mg sodium, Carbohydrate 41g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.

BASIC BRITISH SCONES



Basic British Scones image

After much trial and error, I've come up with this basic scone recipe which rivals the scones at Tea & Sympathy in NYC.

Provided by Angela Martini

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 25m

Yield 12

Number Of Ingredients 8

2 cups all-purpose flour
1 teaspoon cream of tartar
½ teaspoon baking soda
1 pinch salt
¼ cup margarine
⅛ cup white sugar
½ cup milk
2 tablespoons milk

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.

Nutrition Facts : Calories 124.3 calories, Carbohydrate 18.8 g, Cholesterol 1 mg, Fat 4.2 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 0.8 g, Sodium 102 mg, Sugar 2.8 g

ENGLISH SCONES RECIPE BY TASTY



English Scones Recipe by Tasty image

Here's what you need: self-raising flour, butter, sugar, baking powder, salt, milk, egg yolk, jam, clotted cream

Provided by Ellie Holland

Categories     Bakery Goods

Yield 6 scones

Number Of Ingredients 9

3 ½ cups self-raising flour
4 tablespoons butter, cut into cubes
2 tablespoons sugar
2 teaspoons baking powder
¼ teaspoon salt
1 ¼ cups milk
1 egg yolk
jam, as needed
clotted cream, as needed

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!

Nutrition Facts : Calories 366 calories, Carbohydrate 57 grams, Fat 10 grams, Fiber 1 gram, Protein 9 grams, Sugar 5 grams

ENGLISH PLAIN SCONES



English Plain Scones image

Simple english scones. Great straight from the oven. Cut them open, butter them. Add strawberry jam if you like. For a super indulgent english afternoon tea add clotted cream. Makes 6-8 scones depending how thin you roll the dough.

Provided by rachelcreative

Categories     Dessert

Time 10m

Yield 6 scones, 6 serving(s)

Number Of Ingredients 5

40 g butter
225 g self-raising flour
25 g sugar
2 pinches salt
5 fluid ounces milk

Steps:

  • Put the flour and salt in a bowl then rub in the butter.
  • Add the sugar.
  • Add the milk and mix to form a dough. You may want to mix with a knife as the dough gets very sticky as you add the milk.
  • Flour a board ready for the dough. EXTRA TIP: Using rice flour on your board at this stage will make your scones wonderfully crisp on the outside.
  • Knead the dough lightly on the board.
  • Roll with floured rolling pin (or press with your hand) the dough to about 2cm thick.
  • Cut rounds from the dough with a cutter (or use a glass with edges dipped in flour if you don't have a round cutter).
  • Place the rounds on greaseproof paper lightly dusted with flour on a baking sheet/tray. Or use a greased tray.
  • Gather up the odd bits of dough and lightly knead them together. Press/roll to 2cm thick again on your floured board, cut rounds and repeat until all the dough is used.
  • Optional: Brush the tops of the scones with a little bit of milk.
  • Bake in pre-heated oven for 12-15 minutes until they have risen and start to become golden. Gas mark 7, 220c.

Nutrition Facts : Calories 212.7, Fat 6.7, SaturatedFat 4, Cholesterol 17.8, Sodium 578.6, Carbohydrate 33.2, Fiber 1, Sugar 4.2, Protein 4.6

BRITISH SCONES



British Scones image

I love going to British teas-we have a popular tearoom here in Albuquerque. These scones have an outstanding flavor and tender flaky texture.-Carole Jasier, Lecanto, Florida

Provided by Taste of Home

Time 30m

Yield 8 scones.

Number Of Ingredients 8

2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold butter, cubed
2 large eggs, lightly beaten
1/3 cup plus 1 tablespoon heavy whipping cream, divided
1/2 teaspoon vanilla extract

Steps:

  • In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Whisk the eggs, 1/3 cup cream and vanilla; stir into crumb mixture just until moistened. Turn onto a floured surface; gently knead 6-8 times., Pat dough into a 6-in. circle. Cut into eight wedges. Separate wedges and place 1 in. apart on an ungreased baking sheet. Brush tops with remaining cream. , Bake at 400° for 12-14 minutes or until browned. Remove to a wire rack. Serve warm.

Nutrition Facts : Calories 254 calories, Fat 14g fat (9g saturated fat), Cholesterol 92mg cholesterol, Sodium 331mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

PROPER ENGLISH SCONES



Proper English Scones image

Scones vary from country to country. Whilst I love them all, I was looking for the traditional plain little deliciousness of a simple plain scone that is brought to life with some Cornish/Devon/Clotted cream and strawberry jam. This little beauty is perfect! It is quick to make, and exactly what I had in mind.

Provided by Tantric1

Categories     Scones

Time 20m

Yield 12 Scones, 12 serving(s)

Number Of Ingredients 10

2 1/3 cups self rising flour
1/4 teaspoon salt
1 teaspoon baking powder
6 tablespoons cold unsalted butter
3 tablespoons sugar
1 1/2 cups milk
1 teaspoon vanilla
1 teaspoon lemon juice
1 egg
jam and clotted cream, to serve

Steps:

  • 1.Heat oven to 220C/fan 200C/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
  • 2.Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.
  • 3.Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife - it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep.
  • 4.Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. By this point you'll probably need to press what's left of the dough back into a round to cut out another four. Brush the tops with beaten egg, then carefully place onto the hot baking tray.
  • 5.Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/fan140C/gas 3) for a few mins to refresh.

Nutrition Facts : Calories 175.9, Fat 7.5, SaturatedFat 4.5, Cholesterol 35, Sodium 409.1, Carbohydrate 22.8, Fiber 0.7, Sugar 3.3, Protein 4

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