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SideChef
Recipes
Breakfast
Classic English Scones

8 INGREDIENTS • 9 STEPS • 40MINS

Classic English Scones

Recipe

5.0

3 ratings
No afternoon tea is complete without Classic English Scones. Unlike biscuits, scones are light, airy, and gently sweet. Spread them with jam, cream, or butter, or simply eat them plain and enjoy every delicious bite!
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No afternoon tea is complete without Classic English Scones. Unlike biscuits, scones are light, airy, and gently sweet. Spread them with jam, cream, or butter, or simply eat them plain and enjoy every delicious bite!
author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com

40MINS

Total Time

$0.51

Cost Per Serving

Ingredients

Servings
12
us / metric
Egg
2

Sponsored

Eggland's Best Classic Eggs, room temperature
Buttermilk
1/2 cup
Buttermilk
Milk
1/2 cup
Milk
All-Purpose Flour
3 1/2 cups
All-Purpose Flour
Granulated Sugar
1/3 cup
Granulated Sugar
Baking Powder
2 Tbsp
Baking Powder
Salt
1/2 tsp
Salt
Butter
1/3 cup
Butter, room temperature, cut

Nutrition Per Serving

VIEW ALL
Calories
224
Fat
7.1 g
Protein
5.6 g
Carbs
34.2 g
Love This Recipe?
Add to plan
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Classic English Scones
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author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com

Author's Notes

Best served fresh out of 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.

Cooking Instructions

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step 1
Preheat oven to 230 degrees C (450 degrees F).
step 2
Combine the Eggland's Best Classic Eggs (2), Buttermilk (1/2 cup) and Milk (1/2 cup) in a bowl and beat until well mixed. Reserve 2 tablespoons of the mixture to use later.
step 2 Combine the Eggland's Best Classic Eggs (2), Buttermilk (1/2 cup) and Milk (1/2 cup) in a bowl and beat until well mixed. Reserve 2 tablespoons of the mixture to use later.
step 3
Place the All-Purpose Flour (3 1/2 cups), Granulated Sugar (1/3 cup), Baking Powder (2 Tbsp) and Salt (1/2 tsp) in the bowl of a stand mixer fitted with the paddle attachment. Add the cubed Butter (1/3 cup).
step 3 Place the All-Purpose Flour (3 1/2 cups), Granulated Sugar (1/3 cup), Baking Powder (2 Tbsp) and Salt (1/2 tsp) in the bowl of a stand mixer fitted with the paddle attachment. Add the cubed Butter (1/3 cup).
step 4
Mix until smooth and the butter is well incorporated and coating the flour mixture.
step 4 Mix until smooth and the butter is well incorporated and coating the flour mixture.
step 5
Add the egg mixture and mix until just combined.
step 5 Add the egg mixture and mix until just combined.
step 6
Transfer the dough on to a well floured surface and knead until smooth. Roll out to a 1-inch thickness.
step 6 Transfer the dough on to a well floured surface and knead until smooth. Roll out to a 1-inch thickness.
step 7
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.
step 7 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.
step 8
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.
step 8 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.
step 9
Cool scones on a wire rack for around 10 minutes. Serve and enjoy!
step 9 Cool scones on a wire rack for around 10 minutes. Serve and enjoy!

Tags

Breakfast
Budget-Friendly
Brunch
Comfort Food
British
Date Night
Snack
Shellfish-Free
Easter
Dessert
Vegetarian
Mother's Day
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