Recipe by Zurie
This is SO plain and SO simple that I'm not sure if I should post it. Yet, these are the scones you get in Britain with clotted cream and strawberry jam, or in South African coffee shops and tea gardens with whipped cream and apricot jam.
Top Review by maryann.nowak1949
After visiting England, Scotland and Ireland (due to my job) many, many times for over 40 years and having the most wonderful Cream Teas, I couldn't bear to eat what we in America call a scone. Hardly a resemblance!! Thanks for this recipe. I made these scones today and thoroughly enjoyed them with my clotted cream and jam. It was almost like being back in Devon on the Cornish Coast. Will definitely make this recipe again!
- 2 cups flour, preferably cake flour
- 4 teaspoons baking powder (not soda)
- 1⁄2 teaspoon salt
- 4 tablespoons butter, room temp
- 1 egg, lightly beaten
- milk, enough to add up to 3/4 cup with the egg added
- 1 egg, extra
Directions See How It's Made
- Heat oven to 400 deg F.
- Mix flour, baking powder and salt in a bowl.
- Add butter and rub in with fingers until it resembles crumbs.
- Beat egg lightly, pour into a measuring cup, and add milk -- you can use buttermilk instead -- to make up 3/4 cup liquid.
- Add liquid slowly to dry ingredients while mixing. You should have a soft dough, but not wet or very sticky.
- Sprinkle flour on a wooden board or working surface. Turn dough out on that. Pat out lightly with fingers until about 1 1/2 inch flat, or a little less.
- Press out rounds about 2 1/2 inches across.
- Gather excess dough and repeat process.
- Beat extra egg well.
- Put the scones on a greased tin, use a pastry brush and brush with the beaten egg.
- Bake for about 13 minutes until well risen and golden.
- To serve, best use them quickly. Coffee shops keep making up batches, so as to serve them almost hot from the oven.
- To eat, break open while hot or warm, and eat with cream and different jams.