Homemade English scones with tender crumbs, serve with clotted cream or jam, but it tastes great plain too!
Keyword English Scones
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Author Muna Kenny
2 ½teaspoonbaking powder
¼cupsugaruse 2 tablespoons if you like less sweet scones.
½cupunsalted and chilled butter cubes
Preheat the oven to 400F/200C. Line a baking sheet with parchment paper and keep aside.
In a small bowl, beat the egg with vanilla and milk. Take three tablespoons from the mixture and keep aside to use it later in brushing the scones.
In a large mixing bowl, add the flour, baking powder, salt, and sugar. Mix well using a whisk or a wooden spoon.
Add the chilled butter to the flour mixture and work it through using the tip of your fingers, rubbing the butter with the flour until you get a wet sand-like texture. If your kitchen is hot and the butter is melting, stop and place the bowl in the fridge for 15 minutes and then start rubbing the butter and flour again.
Gradually add the milk and egg mixture to flour and gently mix to combine. Depending on the brand of the flour you are using, you may not need to add all the liquid to the dough. At times, when I make the scones, I am left with around three tablespoons from the liquid.
Pour the dough on to the working surface, dust your hand with flour and work the dough into a ball and press it down to form a one-inch high disc. If the dough is sticking to the working surface, dust the working surface with flour.
Dip a 2.5-inch cookie cutter in the flour and then push it straight in the dough, do not twist the cutter when cutting the scones; doing so will prevent the scones from rising as tall. Form a disc from the dough scrap, and you can cut out two or three more scones; these scones will not rise as tall as the first cut scones, and that’s normal.
Place the scones on the previously prepared baking sheet, brush the scones with the egg and milk wash, and bake the scones for 15 to 17 minutes or until golden in color.
1. Use cold ingredients. If possible, place the flour after measuring it in the fridge for 15 minutes if you are working in a hot oven.2. Preheat the oven before making the dough. Most ovens reach the desired temperature within 15 minutes.3. When making big batches of scones, place the raw and shaped scones in the fridge while the first batch is baking.4. If your hands a warm, then use a spatula to mix the dough.5. If the dough is sticky, then add one or two tablespoons of flour to it but try not to overmix the dough.6. The scones made from the scrapped dough won’t rise too high, and that’s alright. They will still taste amazing.