Prep 15 mins
Cook 30 mins
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.
- 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
- 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.
I love these scones! They puff up when I bake them and I love to spread on some strawberry jam and top with whipped cream and strawberries! Absolutely delicious!
These are very good- exactly the same taste of real British Isles scones. Real Brit scones should not be made with sugar because you eat them with jam and cream. <br/>The only problem I had with the recipe- NO WAY does it make 12 scones. if you make them as thick and large as it calls for, you only get 4 scones. I like to make mine large so I will double the recipe next time for 8 scones.
These had a really nice texture, but they were very salty. I think the baking powder added enough salt, plus the salt in the butter put it over the top salt wise. But, we loved how light they turned out. I used cake flour, I've never thought to use cake flour for biscuits, it's a great idea. Thanks for sharing the recipe.