These scones are perfect tea accompaniments and are extremely easy to bake!
I had scones for the first time in London and instantly fell in love with them. These not so sweet English tea biscuits go perfectly with cream tea and are somewhere between a bread and a cookie. Crunchy on the outside but nice and crumbly on the inside. I love sandwiching them the traditional way with strawberry jam and butter or clotted cream but you can have them with whatever you like, nutella too. One bite of this crumbly biscuit will transport you to the streets of England!
Scones are again another very easy biscuit recipe, somewhat similar to my All Butter Cookies. All you really need to do is mix 5 basic ingredients and bake them for 15-20 minutes. This was my first time baking scones and I’m pleasantly surprised by how easy and quick they were to make. Ideally scones are left to bake until they’re golden on top but I thought they looked better with just a hint of gold rather than golden all the way (didn’t effect the texture at all). If you wish to have them “golden-er”, bake until they reach the color of your liking.
The best part about scones is that you can play with the recipe. I love basic recipes like these with scope for transformation, that way you can really create something original with the ingredients of your choice. If you prefer, add in a few raisins or chocolate chips to the dough or for a savory scone, sun dried tomatoes or cheese. Sky is the limit when it comes to thinking of combinations and you can literally go crazy with this one.
Makes: 10-12 Scones (2 inch or 5 cm in diameter)
Prep Time: 20-30 minutes
Baking Time: 15-20 minutes
- Self Raising Flour, 1 1/2 cup (or 200 grams)
- Salt, a pinch
- Butter, 50 grams (cubed)
- Powdered Sugar, 3 tablespoons
- Milk, 120 ml
- Additional milk for glazing (or beaten egg)
Preheat oven at 220 degree Celsius for 10-15 minutes.
- In a bowl, mix together the flour and salt properly. Add in the butter cubes and rub it through the flour using your finger tips until the mixture becomes grainy. Add in the sugar and mix.
- Make a well in the center and add in the milk. Mix in one direction using your hands until you form a soft dough.
- Toss the dough onto a floured surface and knead lightly. Do not apply too much force or knead for too long or your scones will be tough. Kneading for a minute with light force is what you should be going for.
- Flatten the dough to 2 cm thickness (or 3/4 of your fingertip), you don’t need a rolling pin, simply pat the dough with your hand and flatten it out.
- Cut out shapes with a 5 cm or 2 inch cookie cutter. Knead the remaining dough lightly and flatten it out again to cut out more scones. Repeat this process until you have used up all the dough. I made 9 small 2 inch scones and 1 giant 3 inch scone.
- Brush the scones with milk or beaten egg if you don’t mind it.
- On a greased tray line all the scones away from each other and bake for 15-20 minutes at 200 degree Celsius on the middle rack.
Let the scones cool on a wire rack and serve with strawberry jam and butter or better yet, some clotted cream.
This recipe has been Adapted from BBC.com.