English Tea Scones
These English tea scones make an excellent breakfast or snack or a pick-me-up with a cup of tea or coffee or hot chocolate or glass of milk. Best served with some jam or/and cream/Greek yoghurt.
Ingredients
- 3 ¼ cups (390g) all purpose flour
- 4 tsp baking powder
- ⅓ cup (75g) white granulated sweetener *
- ¼ tsp sea salt
- 113 g cold unsalted butter*
- 1 egg
- ¾ cup (180ml) milk
- 1 egg yolk, for glazing/egg wash
Instructions
- Preheat your oven to 180℃. Line your baking sheet with parchment paper.
- In a large bowl, whisk in the flour, baking powder, sugar and salt till well combined. Then add in the cold butter and rub it in till you achieve a fine breadcrumb like mixture..
- Make a well in the center and add in the egg and milk. Mix everything together till everything is just well incorporated. Do not over mix as if you are making a bread dough.
- On a well floured surface, place your dough and roll to about one inch (2.5cm) thickness then cut with a two inch (5cm) cookie cutter. ( Be sure to press the cookie cutter straight down and up so that the scones can rise evenly). In case you don't have a cookie cutter, use a very sharp knife to cut the dough. (You should get about 14-16 scones using the two inch (5cm) cutter.)
- Place the scones on the prepared baking tray with the parchment paper and brush the tops with the beaten egg yolk.
- Bake for 15-20 minutes at 175°C until the scones are well baked and golden brown on top.
- Leave to cool then serve with some jam and/or cream/greek yoghurt.
Notes
I normally prefer using monkfruit sweetener but you can use regular castor sugar.
You can also substitute the butter with margarine.
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