British Scones
User Reviews
5
British Scones
Description
British Scones are made by thoroughly mixing flour, sugar, and baking powder with cooled, slightly softened cubed butter until the texture resembles coarse sand. Wet ingredients including milk, lemon juice, eggs, and vanilla are whisked together and combined with the dry mix to form a smooth dough. After lightly kneading, the dough is rolled out to about one inch thickness on a floured surface and cut into round shapes using a cookie cutter or glass. Scrap dough can be re-rolled and cut to minimize waste.
The scones bake at a relatively high temperature of 400°F to achieve a lightly browned crust while maintaining a tender and flaky crumb. An egg wash mixed with water is brushed on top before baking, and a sprinkle of granulated sugar adds a subtle crunch and shine. Their mildly sweet, buttery flavor makes them a traditional accompaniment for tea, often served with preserves or cream.
Ingredients
British Scones:
- 3 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 tablespoons baking powder
- 8 tablespoons butter cooled and just slightly soft-cubed, unsalted
- 3/4 cup milk
- 1 teaspoon lemon juice
- 2 egg room temperature, large
- 1/2 teaspoon vanilla extract
Finishing:
- 1 egg for the egg wash
- 2 teaspoons water
- 2 tablespoons granulated sugar
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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