English Scones
Simple English scones, best enjoyed with jam and cream!
Servings 10 scones
Ingredients
- 270 g all purpose flour about 2 cups
- 1 tablespoon baking powder
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 30 g cold unsalted butter about 2 tablespoons, cut into small cubes
- 180-240 ml milk about 3/4 to 1 cup
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with baking paper or a silicone baking mat.
- In a large bowl, combine flour, baking powder, sugar, and salt.
- Add the butter and rub it into the flour mixture with your fingers until no large pieces remain. It should blend with the flour to resemble fine bread crumbs.
- Add the milk, starting with the lower amount. You probably won't need it all. You want just enough to form a slightly sticky dough.
- Turn the dough out onto a lightly floured surface. Roll or press out until it's about 1/2-inch thick. Cut into 6cm (a bit more than 2 inches) rounds and place on the prepared baking sheet. Be careful not to twist when cutting as the scones may not rise as well. You can cut into different sizes if you want, but keep in mind this may affect the baking time and the yield.
- Brush the tops of the scones lightly with milk (you probably have enough left over that didn't go into the scones). Bake for 12-15 minutes, until lighty golden on top. You can enjoy them warm or cold, but they are best eaten the day they're made.
Notes
- If you aren't going to eat all the scones on the day you make them, then I find they freeze really well. Put them in a freezer bag, and when you want to eat one, you can heat it up in the microwave for 30 seconds or so.