Classic English Scones
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. This is not the end of the world if they are crooked, it just makes them look more homemade.
Cold butter is a must
When baking scones, cold butter is one of the reason you get fluffy, well-risen scones. The reason for this is, the little bits of butter are evenly distributed throughout the dough will leave flaky layers in the scones.
Freezing of the butter
Yes, I freeze the butter for 15-20 minutes before using. I also grate the butter (using a large box grater) into the flour which creates little bits of butter that get well distributed into the flour and you don’t have to spend too much time mixing in.
There’s also a question of do you add jam first to the scone then the cream on top of that. Eat it how you want to, but I do like jam first, then the cream.
If you’ve tried these Classic English Scones or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!
- 2 cups (256 grams) all-purpose flour
- 2 ½ teaspoons baking powder
- 1 1/2 tablespoons granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 5 tablespoons (2 ½ ounces/69 grams) unsalted butter, frozen (see note)
- 1/2 cup (118 ml) milk, plus 1 tablespoon, room temperature
- 2 large eggs, room temperature
- Preheat oven to 400°F/200°C.
- Into a mixing bowl, sift the flour, baking powder, baking soda, and salt. Stir in the sugar. Grate the butter into the flour and cut the butter into the flour with a butter knife until it forms large crumbles or rub with your fingers.
- In a separate bowl, whisk 1 egg into the milk. Make a well in the center of the flour and add the egg and milk.
- Mix the dough with a fork 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 (2 cm) thick. Do not work the dough too much and do not use a rolling pin.
- Using a non-fluted 2 1/2 inch (5 cm) cookie cutter, cut rounds pressing straight down, do not twist. 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 (1 ¼ cm) 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, transfer to a wire rack to cool completely. Cover with a towel while they cool 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 266Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 87mgSodium 656mgCarbohydrates 34gFiber 1gSugar 1gProtein 6g
This classic English scones recipe first appeared on Food Fanatic where I am a contributor.