Classic English Scones are flaky, light and fluffy and quintessentially British. Topped only with jam, clotted cream along with a pot of tea, they are perfect for breakfast or afternoon tea.
One of the first things I enjoy most of all when I land back on British soil is a lovely scone with clotted cream, jam and pot of tea. Why it tastes better on home turf I do not know. I try and make scones at home as often as possible to get my fix and they’re always best straight from the oven. I love all types of scones, but there are times where I just want it in its purest form with nothing added. Variations can be sweet or savory by adding currants or raisins, or cheese.
What is clotted cream?
Where it is a very unappealing name, it is the creamiest cream made from the best Devon cows milk. In a nutshell, cream is cooked stovetop or oven until the cream ‘clots’ and forms a thick layer on the top and as a result the cream is skimmed off the top and enjoyed on scones.
There are many theories that go into making the perfect scones, for instance when cutting out the circles out of the dough, don’t twist or they will rise crooked. I just make them how I’ve always done. Who want’s a perfect scone that looks like it came from a factory? I want it to look rustic and homemade and that are as simple as possible. There’s also a question of do you add jam first to the scone then the cream on top of that. Who cares? Eat it how you want to, I like jam first, then the cream.
This classic English scones recipe first appeared on Food Fanatic where I am a contributor.
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- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 5 tablespoons unsalted butter, frozen (see note)
- 1/2 cup buttermilk, plus 1 tablespoon, room temperature
- 2 large eggs, room temperature
- Preheat oven to 400°F.
- Into a mixing bowl, sift the flour, baking powder, sugar, baking soda, and salt. Grate the butter into the flour and cut the butter into the flour with a butter knife until it forms large crumbles.
- In a separate bowl, whisk 1 egg into the buttermilk. Make a well in the center of the flour and add the egg /buttermilk liquid.
- Mix the dough with a spoon until the dough comes together. It should be moist, but not be sticky. Add a touch more milk if it is too dry and not holding together.
- Turn the dough onto a lightly floured surface. Shape the dough to 3/4 inch thick. Do not work the dough too much and do not use a rolling pin.
- Using a non-fluted 2 1/2 inch cookie cutter, cut rounds. Dip the cutter into flour before each cut.
- Line a baking sheet with parchment paper and place the rounds on the baking sheet, about 1/2 inch apart.
- Whisk the remaining egg with 1 teaspoon buttermilk and brush the tops of the scones.
- Bake for 15 minutes or until well risen and golden.
- Remove from the oven and allow to cool completely on a wire rack covered with a towel to keep them moist.
- Serve with clotted cream and strawberry jam.
- This is to keep the butter as cold as possible so when it hits the hot oven it creates steam and makes the scones flaky.
Amount Per Serving:Calories: 277 Saturated Fat: 6g Cholesterol: 89mg Sodium: 424mg Carbohydrates: 34g Protein: 7g