British Scones

Name: British Scones
Prep time: 20 min
Cook time: 15 min
Total time: 50 min
Yield: 12 scones
Ingredients: 3 1/2 cups all-purpose flour; 1/3 cup granulated sugar; 2 tablespoons baking powder; 8 tablespoons unsalted butter; 3/4 cup milk; 1 teaspoon lemon juice; 2 large eggs; 1/2 teaspoon vanilla extract; 1 egg; 2 teaspoons water; 2 tablespoons granulated sugar

User Reviews

5.0

24 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
15 mins
Total Time
50 mins
Servings
12 scones
Calories
245 kcal
Course
Side Dish, Dessert, Breakfast, Appetizer, Snacks
Cuisine
American, British

British Scones

Rhea Duncan

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British scones are buttery and crumbly, perfect to slice in half and coat with butter or clotted cream and some kind of fruit spread.

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Ingredients

Servings

British Scones:

3 1/2 cups all-purpose flour
1/3 cup granulated sugar
2 tablespoons baking powder
8 tablespoons unsalted butter cooled and just slightly soft-cubed
3/4 cup milk
1 teaspoon lemon juice
2 large eggs room temperature
1/2 teaspoon vanilla extract

Finishing:

1 egg for the egg wash
2 teaspoons water
2 tablespoons granulated sugar

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Instructions

Preheat oven to 400°F.
Line 2 baking sheets with parchment paper and set them aside.
In a large bowl, whisk together flour, sugar, and baking powder.
Next, add in the cubed butter, and either using a fork or your fingers, mix it into the flour until fully combined. The dough should look more like sand.
After that, in another bowl, combine the lemon juice, eggs, and milk, and whisk until combined.
Pour the wet ingredients into the dry ingredients. Using a spatula, stir until combined and a dough forms. After that, use your hands to knead the mixture into a smooth ball.
Transfer the dough onto a lightly floured surface. Roll it into a circle that is 1 inch thick.
Using a donut or round cookie cutter that is about 2 1/4-inch in diameter (even a wider glass will work), cut the dough into scones, dipping the cutter into flour between cuts.
If you have remaining dough scraps, you can re-roll the dough and cut a scone or two.
Transfer the scones onto the prepared baking sheet, not too close to each other.
Make the egg wash by whisking the egg and water together with a fork. Lightly brush the tops of the scones and sprinkle them with sugar.
Let scones rest for 12-15 minutes before baking.
Bake in the preheated oven for 14-15 minutes, or until scones are risen and are lightly golden on top.
Remove from the oven, and transfer the scones onto a cooling rack.
Serve with tea or coffee, clotted cream or butter, and the jam of your choice.

Nutrition Information

Show Details

Calories 245kcal (12%) Carbohydrates 35g (12%) Protein 5g (10%) Fat 10g (15%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.3g Cholesterol 63mg (21%) Sodium 85mg (4%) Potassium 331mg (9%) Fiber 2g (8%) Sugar 8g (16%) Vitamin A 389IU (8%) Vitamin C 0.2mg (0%) Calcium 159mg (16%) Iron 3mg (17%)

Nutrition Facts

Serving: 12scones

Amount Per Serving

Calories 245 kcal

% Daily Value*

Calories	245kcal	12%
Carbohydrates	35g	12%
Protein	5g	10%
Fat	10g	15%
Saturated Fat	6g	30%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Trans Fat	0.3g	15%
Cholesterol	63mg	21%
Sodium	85mg	4%
Potassium	331mg	7%
Fiber	2g	8%
Sugar	8g	16%
Vitamin A	389IU	8%
Vitamin C	0.2mg	0%
Calcium	159mg	16%
Iron	3mg	17%