Proper English Scones Recipes

CLASSIC BRITISH SCONES RECIPE

Steps:

• Preheat the oven to 450°F (425°F if using a fan oven).
• Sieve the flour and salt into a bowl.
• Add butter and using fingertips rub into flour until you get a fine breadcrumb consistency.
• Pour in milk (save a little bit to brush the top) and mix to a soft but not sticky dough (if too sticky add more flour).
• On a floured surface, press dough to 3/4" thickness.
• Use a 2 1/2" round cookie cutter and cut out 4 rounds.
• Re-ball the dough and press down again, then cut 2 more rounds.
• Put the rounds on a greased baking tray and brush the tops with the milk.
• Place in the middle of the oven and bake for 7 to 10 minutes until the scones are well risen and golden.

ENGLISH SCONES

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.

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!

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.

WORLD'S BEST SCONES! FROM SCOTLAND TO THE SAVOY TO THE U.S.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!
• With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.
• Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter or clotted cream and a selection of jams - or even plain.

CLASSIC SCONES

Steps:

• Heat the oven to 450 degrees. Put the flour, salt, baking powder and 2 tablespoons of the sugar in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles cornmeal.
• Add the egg and just enough cream to form a slightly sticky dough. If it's too sticky, add a little flour, but very little; it should still stick a little to your hands.
• Turn the dough onto a lightly floured surface and knead once or twice, then press it into a 3/4-inch-thick circle and cut into 2-inch rounds with a biscuit cutter or glass. Put the rounds on an ungreased baking sheet. Gently reshape the leftover dough and cut again. Brush the top of each scone with a bit of cream and sprinkle with a little of the remaining sugar.
• Bake for 9 to 11 minutes, or until the scones are a beautiful golden brown. Serve immediately.

PROPER ENGLISH SCONES

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.

BRITISH SCONES

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.