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British Scones Recipe

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4.1 from 69 reviews

  • Author: Amina
  • Total Time: 50 minutes
  • Yield: 12 servings

Description

Classic British scones with a tender crumb, lightly golden on top, perfect for serving with tea, clotted cream, butter, and jam. This recipe yields flaky, slightly sweet scones baked to perfection in the oven.

Ingredients

Dry Ingredients

  • 3 1/2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 tablespoons baking powder

Butter

  • 8 tablespoons unsalted butter (cooled and just slightly soft, cubed)

Wet Ingredients

  • 3/4 cup milk
  • 1 teaspoon lemon juice
  • 2 large eggs (room temperature)
  • 1/2 teaspoon vanilla extract

Egg Wash

  • 1 egg
  • 2 teaspoons water
  • 2 tablespoons granulated sugar

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it is ready for baking the scones.
  2. Prepare Baking Sheets: Line two baking sheets with parchment paper and set aside for later use.
  3. Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, and baking powder until well combined.
  4. Add Butter: Add the cubed, slightly softened butter to the dry ingredients. Using a fork or your fingers, incorporate the butter into the flour mixture until it resembles coarse sand.
  5. Combine Wet Ingredients: In a separate bowl, whisk together the milk, lemon juice, eggs, and vanilla extract until well blended.
  6. Form Dough: Pour the wet mixture into the dry ingredients. Stir with a spatula until combined. Then, use your hands to knead the mixture into a smooth dough ball.
  7. Roll Dough: Transfer the dough onto a lightly floured surface and roll it out into a circle approximately 1 inch thick.
  8. Cut Scones: Using a 2 1/4-inch round cookie or donut cutter, cut out scone shapes from the dough. Dip the cutter in flour between cuts to prevent sticking.
  9. Re-roll Dough Scraps: Gather remaining dough scraps, re-roll them, and cut additional scones as needed.
  10. Arrange on Baking Sheets: Place the cut scones on the prepared baking sheets, spacing them apart to allow for rising.
  11. Prepare Egg Wash: Whisk together the egg and water to create an egg wash. Lightly brush the tops of each scone, then sprinkle them with granulated sugar for a lightly sweetened, golden finish.
  12. Rest Dough: Let the scones rest for 12-15 minutes to allow them to rise slightly before baking.
  13. Bake: Bake the scones in the preheated oven for 14-15 minutes or until they have risen and turned light golden brown on top.
  14. Cool: Remove the scones from the oven and transfer them onto a cooling rack to cool slightly before serving.
  15. Serve: Serve the freshly baked scones warm with tea or coffee, along with clotted cream, butter, and your favorite jam.

Notes

  • Ensure butter is just slightly soft to properly incorporate into the dry ingredients for a flaky texture.
  • Use room temperature eggs and milk for better mixing and rise.
  • Do not overwork the dough to keep the scones light and tender.
  • Letting the scones rest before baking helps them rise better and results in a fluffier texture.
  • Use fresh baking powder to ensure the scones rise properly.
  • Scones are best served the same day but can be stored in an airtight container for up to 2 days.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: British

Find it online: https://aminabakes.com/british-scones-recipe/