Sweet English Scones
User Reviews
5
Sweet English Scones
Description
This recipe blends all-purpose flour with baking powder, salt, and sugar, then incorporates shortening until evenly dispersed into small flakes. Wet ingredients including egg, vanilla, and heavy cream are mixed in to form a dough, rolled to about one inch thick, and cut into 3-inch circles. Brushing the tops with additional cream and sugar before baking at 400°F creates a shiny, slightly sweet crust.
The resulting scones balance a soft, tender interior with lightly golden bottoms and a sweet-topped crust. Serving them warm enhances their flavor and texture, commonly complemented by generous amounts of butter or jam to add richness or fruitiness.
Practical tips include using fresh baking powder to ensure proper rising and avoiding overmixing to prevent toughness. Scones store well covered at room temperature for several days or refrigerated longer, and can be frozen either baked or raw with slight adjustments to baking time after thawing. Reheating is possible in various appliances for convenient enjoyment over time.
Ingredients
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup granulated sugar + more for the top
- 1/3 cup shortening
- 1 large egg
- 2 teaspoons vanilla
- 3/4 cup heavy cream + extra for the tops
Instructions
- Preheat oven to 400 degrees. Line baking sheet with parchment paper or silicone baking mat and set aside.
- In the bowl of a food processor, measure out all dry ingredients and shortening. Pulse until the shortening is dispersed evenly in tiny little chunks. In a separate bowl, whisk egg, vanilla, and heavy cream together. Pour into dry ingredients and pulse until the dough starts to form.
- Dump the dough onto a floured work surface and work the dough until it comes together in a ball. Roll out to be 1 inch thick. Cut into 3-inch circles and place onto the prepared baking sheet. Brush with cream and sprinkle with more sugar.
- Bake for 15 minutes or until bottoms are lightly golden. Serve warm with ridiculous amounts of butter. And I guess jam if you're feeling up to it.
Notes
- Use fresh baking powder and measure flour carefully to ensure proper rise and texture.
- Do not overmix the dough to maintain tender scones.
- Store leftover scones covered at room temperature for up to 4 days or refrigerate for 2 weeks.
- Baked scones freeze well up to 4 months; thaw at room temperature or in fridge before reheating.
- Unbaked scones can be frozen on a tray then stored airtight for up to 4 months; bake from frozen with extra time or thaw before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8scones
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Calories | 304kcal | 15% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 54mg | 18% |
| Sodium | 311mg | 13% |
| Potassium | 261mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 362IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 109mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
