Easiest Way to Cook English Scones Recipe

English Scones. British scones are more dense, slightly drier, and more crumbly than biscuits. They typically contain much less butter that biscuits as well. While biscuits most likely originated from the British scone.

English scones are more similar to American biscuits and they're often topped with butter, jam, or clotted cream. American scones are different, but different isn't necessarily a bad thing! These are buttery and flaky tender with just the right amount of sticky sultanas. You can make delicius English Scones using 7 ingredients and 12 steps. Here is how you cook that with this recipe.

Basic Ingredients of English Scones

1. You need of all purpose flour.
2. It's of baking powder.
3. You need of milk.
4. Prepare of sugar.
5. It's of salt.
6. Prepare of egg.
7. You need of unsalted butter.

Scones are an intrinsic part of both British and Irish cooking. The classic scone in this recipe has been mixed, baked, and eaten on these islands for centuries and are as popular today as they ever were. A scone (/skɒn/ or /skoʊn/) is a baked good, usually made of wheat, or oatmeal with baking powder as a leavening agent and baked on sheet pans. The Traditional English Scones recipe out of our category marmalade!

English Scones instructions

1. Preheat oven 200degrees celcius or equivilant.
2. Grease baking sheet.
3. Sift flour, sugar, baking powder and salt into a large bowl and mix together to make sure well combined.
4. Crack the egg into the milk and whisk until well combined.
5. Dot the butter into the bowl with the flour mix and using fingertips blend until resembles course breadcrumbs.
6. Add the milk and egg mixture to the bowl a little at a time using a wooden spoon until forms a dough. Do not over mix. You may not need all the egg and milk. Stop adding when all ingredients are combined into a dough thats not too wet and sticky.
7. Dust work surface and hands with flour, turn the dough out and knead quickly into a ball. Pat the ball of dough down with your hand and then roll so the dough its 1-2 cms high..
8. Using a lightly floured cookie cutter or other round implement cut out your scones from the dough. Ball up the leftover dough, re-roll and cut some more scones until you run out of dough.
9. Place scones on greased baking sheet well spaced. Either brush with milk for a brown top or dust with flour depending on your preferance..
10. Put baking sheet into middle of oven. The scones take approx 15-20 mins. They should have risen and be lightly browned. To test if cooked put a toothpick into the centre of one, it should come out clean..
11. Leave to cool down a bit on a wire rack.
12. Serve with butter or thick cream (clotted cream is best) and jam of your choice. Instead of jam you could use fresh fruit. Sliced strawberries are good :).

A good English scone should neither be too biscuit-like nor too muffin-like, but should fall somewhere between the two. These American Scones bake up tall and fluffy with soft interiors and crisp exteriors. Freezing the scones before baking will ensure the butter is cold which is what creates the airy pockets within the. Scraps can be kneaded lightly for additional scones. Beat the egg yolk with remaining milk and brush on the scones.