Basic British Scones Food

BASIC BRITISH SCONES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Sift the flour, cream of tartar, baking soda and salt into a bowl.
• Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and enough milk to mix to a soft dough.
• Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness. Cut into 2-inch rounds and place on the prepared baking sheet. Brush with milk to glaze.
• Bake at 425 degrees F (220 degrees C) for 10 minutes then cool on a wire rack. Serve with butter or clotted cream and jam.

AUTHENTIC BRITISH SCONES

Steps:

• Preheat your oven to 425F.
• In a medium bowl, place the flour, sugar, baking powder, salt, and butter. Rub the mixture together with your fingers to break up the butter, until the mixture resembles fine breadcrumbs.
• Add the milk slowly, mixing as you add, using enough of the milk to get your dough to come together with no lumps remaining. (Your dough should be quite sticky. If a good consistency is not achieved with the listed amount of milk, continue adding until your dough reaches a good consistency.)
• Spoon the dough out until a well-floured surface. Generously dust the top of the dough and knead the dough 2-3 times to coat it with flour and smooth the surface. Press the dough into a round that is roughly 1 inch thick.
• Using a well-floured cookie cutter, cut the dough into 2 inch circles. (Be sure to press the cookie cutter straight down and up. Twisting the cookie cutter will impact the amount of rise you get on your scones.)
• Place the rounds onto a greased and floured baking sheet. Brush them gently with the egg yolk and milk mixture.
• Bake the scones for 12-15 minutes, until golden and firm.
• Remove the baked scones from the oven and let them cool for 30 minutes (if you can resist). If you like softer scones, cover them with a clean tea towel as they cool.

ENGLISH SCONES RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C).
• In a large bowl, rub together the self-raising flour and cubed butter until you form fine crumbs.
• Mix in the sugar, baking powder, and salt, and make a well in the middle.
• Pour in the milk and gently mix together until just combined.
• Tip the dough onto a floured surface and knead for about a minute. Be careful not to over-knead the dough.
• Using a round cookie cutter or the rim of a glass, cut circles into the dough that are about 1-2 inches thick.
• Place onto a baking tray lined with parchment paper and coat the tops of the scones with the egg yolk.
• Bake for 12 minutes.
• Serve with clotted cream and jam.
• Enjoy!

ENGLISH SCONES

Steps:

• In a large bowl, combine the flour, sugar and baking powder. Cut in butter until mixture resembles fine crumbs. Stir in raisins. Beat milk and egg; add to dry ingredients, stirring lightly. , Turn onto a lightly floured surface; roll to 1-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Bake at 425° until golden brown, 10-15 minutes. Serve warm.

BRITISH SCONES

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Whisk the eggs, 1/3 cup cream and vanilla; stir into crumb mixture just until moistened. Turn onto a floured surface; gently knead 6-8 times., Pat dough into a 6-in. circle. Cut into eight wedges. Separate wedges and place 1 in. apart on an ungreased baking sheet. Brush tops with remaining cream. , Bake at 400° for 12-14 minutes or until browned. Remove to a wire rack. Serve warm.

EASY BRITISH SCONE RECIPE

Steps:

• Gather the ingredients.
• Heat the oven to 400 F/205 C/Gas 6. Grease and flour a heavy baking sheet.
• Sieve the flour into a roomy mixing bowl then add the butter, baking powder, salt, and sugar, if using.
• Quickly rub the butter into the flour until the mixture resembles fine breadcrumbs.
• Make a well in the center and using a dinner knife, stir in the beaten eggs and enough milk to make a soft, lightly sticky but pliable dough.
• Turn the mixture onto a floured board and knead very lightly until just smooth then lightly roll out to 3/4-inch thick.
• Cut rounds with a 3-inch cutter. Place on the baking tray and brush with the beaten egg and milk mixture.
• Bake near the top of the hot oven for 15 minutes or until golden brown and well risen.
• Cool on a wire rack before eating. Serve with butter, or jam and cream.

BRITISH SCONES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Line a baking sheet with parchment paper.
• Sift the flour, cream of tartar, baking soda and salt into a bowl.
• Rub in the butter until the mixture resembles fine breadcrumbs.
• Stir in the sugar and enough milk to mix to soft dough.
• Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness.
• Cut into 2-inch rounds and place on the prepared baking sheet.
• Brush with milk to glaze.
• Bake at 425 degrees F (220 degrees C) for 10 minutes then cool on a wire rack.
• Serve with butter or clotted cream and jam.

BASIC SCONES

Steps:

• Grease a baking sheet and preheat the oven to 425 F or 220 degrees C.
• In a bowl, mix the flour and salt together.
• Rub in the butter with your fingertips until no lumps are left and the mixture looks like fine breadcrumbs.
• Stir in the sugar and baking powder.
• Add the milk a little at a time, stirring with a wooden spoon, until the mixture begins to stick together.
• Using one hand, pull the mixture together into a ball and plop onto a floured surface.
• Knead lightly to form a smooth ball.
• Place on a plate and let the dough rest in the fridge for 10 minutes.
• Roll out onto a floured surface until it is about 1/2 inch thick.
• Use a round cookie cutter or a drinking glass, dipped in flour, to cut the dough into circles 2-1/2 to 3 inches across.
• When you lift the cutter from the dough, be careful not to twist it!
• This is important.
• If you twist, you will twist the gluten in the dough and make it hard for the scones to rise straight up when they are baking.
• Place the scones on a baking sheet and brush the tops with the beaten egg.
• Be careful only to brush the top, don't let the wash drip down the sides of the scones.
• Bake for about 10 minutes until golden and well risen.
• Remove to a cooling tray.
• Serve warm with butter or cool, topped with fresh strawberries for a special summer treat.