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.
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Preparation & Baking:
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.
English Tea Scones
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
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