Tasty Classic Scones Recipe

Classic Scones. Traditional English scones are barely sweet — they are usually eaten with sweet jam and clotted cream — and they are lighter, flakier and tastier than their American counterparts. Scones are the easiest British teatime treat and chances are that you will have all the ingredients for this recipe already. Very gently bring the scraps of the dough back together and cut out more scones.

Delightfully buttery and extra flaky, these cream Scones hail from Scotland, but the modern rendition of a classic scone is vastly different to those. Classic SconesRecipesPlus. butter, water, milk, self raising flour. Classic Cream Scones make for a wonderful breakfast or brunch treat! You can make yummy Classic Scones using 10 ingredients and 12 steps. Here is how you achieve it with this recipe.

Basic Ingredients of Classic Scones

1. You need 350 g of self-raising flour.
2. Prepare 1/4 tsp of salt.
3. Prepare 1 tsp of baking powder.
4. Prepare 85 g of butter cut into cubes.
5. Prepare 3 tbs of caster sugar.
6. You need 175 ml of milk.
7. It's 1 tsp of vanilla extract.
8. You need 1 tbs of squeeze lemon juice.
9. It's 1 of beaten egg to glaze.
10. It's of Jam and clotted cream to serve.

Simple to make, cream scones are always a favorite. Today, I'm making my favorite classic cream scones in preparation for the. Making a well in the middle of the dry scone mix, slowly pour in the milk before stirring well. Learn how to make Classic scones & see the Smartpoints value of this great recipe.

Classic Scones instructions

1. Heat oven to 220C/fan 200C/gas 7..
2. Tip the 350g self-raising flour into a large bowl with 1/4 tsp salt and 1 tsp baking powder then mix..
3. Add 85g butter cubes, then rub in with your fingers until the mix looks like fine crumbs.then stir in 3tbs custer sugar..
4. Put 175ml milk into a jug and heat in the microwave for about 30 secs until warm, but not hot..
5. Add 1 tsp vanilla extract and a squeeze of lemon juice, then set aside for a moment..
6. Put a baking sheet in the oven..
7. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first..
8. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep..
9. Take a 5cm cutter(smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what’s left of the dough back into a round to cut out another four..
10. Brush the tops with a beaten egg, then carefully place onto the hot baking tray.
11. Bake for 15 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream..
12. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/fan140C/gas 3) for a few mins to refresh..

Serve these scones as the English do-warmed, split and filled with raspberries, alongside a cup of Earl Grey tea. Twists are fun but sometimes it's nice to stick to to the classics. These are the easiest, most delicious classic scones and the only twist it whether you choose cream or jam to go. 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.