Classic English Scones
No afternoon tea is complete without classic English scones. Unlike their American cousins, biscuits, scones are light and airy. It's also important to make sure all ingredients are at room temperature before you begin baking. Best served fresh out the oven with freshly whipped cream and strawberry jam, but can be frozen for up to 3 months and reheated in the microwave for 30 seconds before serving.
2 Large Eggs, room temperature
1/2 cup Buttermilk
1/2 cup Milk
435 g All Purpose Flour
65 g White Sugar
2 tbsp Baking Powder
1/2 tsp Salt
75 g Butter (Room Temperature)
Preheat oven to 230 degrees C or 450 degrees F.
Combine the Large Eggs, room temperature, Buttermilk and Milk in a bowl and beat until well mixed. Reserve 2 tablespoons of the mixture to use later.
Place the All Purpose Flour, White Sugar, Baking Powder and Salt in the bowl of a stand mixer fitted with the paddle attachment. Add the Butter (Room Temperature, Cut Into Cubes) (75 gram).
Mix until smooth and the butter is well incorporated and coating the flour mixture.
Add the egg mixture and mix until just combined.
Transfer the dough on to a well floured surface and knead until smooth. Roll out to a 1-inch thickness.
Using a 2-inch round cookie cutter, cut out as many scones as possible. Gather leftover dough, roll and continue cutting out scones until you've used up all the dough.
Place scones closely together on a lined baking tray and gently brush with the reserved egg mixture. Bake for 10-12 minutes until golden brown.
Cool on a wire rack for around 10 minutes. Serve and enjoy!