Classic English Scones

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!

Total Time

40min

5.0

3 Ratings

Author: SideChef

Servings:

Ingredients

•

Eggs , room temperature

•

1/2 cup

Buttermilk

•

1/2 cup

Milk

•

3 1/2 cups

All-Purpose Flour

•

1/3 cup

Granulated Sugar

•

2 Tbsp

Baking Powder

•

as needed

Salt

•

1/3 cup

Butter , room temperature, cut

Cooking Instructions

Preheat oven to 230 degrees C (450 degrees F).

Combine the 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.

Place the All-Purpose Flour (3 1/2 cups) , Granulated Sugar (1/3 cup) , Baking Powder (2 Tbsp) and Salt (as needed) in the bowl of a stand mixer fitted with the paddle attachment. Add the cubed Butter (1/3 cup) .

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 scones on a wire rack for around 10 minutes. Serve and enjoy!

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.

Nutrition Per Serving

CALORIES

224

FAT

7.1 g

PROTEIN

5.6 g

CARBS

34.2 g