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British Scones

British scones are a beloved classic in the world of baked goods, cherished for their simplicity and delightful taste. These delicious treats are a staple of the British teatime tradition and have also gained international popularity.

British Scones

To make traditional British scones, you'll need a handful of basic ingredients. The key ingredients are usually self-raising flour, baking powder, a pinch of salt, softened butter, sugar, a beaten egg and milk. This simple combination produces a dough that's soft and pliable, perfect for creating the typical scone texture.

This recipe is a simple yet classic way to make delicious scones that are perfect for breakfast or afternoon tea.

Baked to perfection, these scones emerge from the oven with a golden brown colour and a delicious aroma that's hard to resist. Whether enjoyed fresh from the oven with a dollop of clotted cream and jam or simply with a dollop of butter, British scones are a timeless treat that embody the heartwarming charm of the English baking tradition.



Ingredients for 9-10 pieces:

  • 8oz / 225g self-raising flour

  • 1 tablespoon of baking powder

  • Pinch of salt

  • 2 oz / 56g softened butter or margarine

  • 1 tablespoon of sugar

  • 1 beaten egg

  • 120 ml milk


Preparation:


Sift the self-raising flour, baking powder and pinch of salt into a bowl. Add the sugar and softened butter and mix well with cool hands.


Add the milk to the beaten egg and pour the liquid mixture into the flour mixture (leaving a little liquid on the bottom to glaze the top of the scones) and mix gently with a fork to a soft dough and turn out onto a floured board.


Keep the dough very soft, knead it a little. Roll out with a floured rolling pin to about half an inch (1.27 cm) and then cut out. Place them on a greased baking tray, making sure they touch each other. Brush the tops with the beaten egg mixture.


Bake in a preheated oven at 220°C / 425°F for about 10 minutes.



Here you can watch the recipe video on my Instagram account.

 


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