Classic Scones

There’s something quintessentially British about a warm scone fresh out of the oven paired with a cup of your favorite tea. Served with a dollop of clotted cream and jam or enjoyed plain with a cup of tea, these classic scones will make your inner anglophile very happy indeed. These scones have a delectable crumb and just the right amount of sweetness that pairs well with strawberry jam, my easy mock clotted cream, and your favorite cup of afternoon tea or coffee.

I think you will find that homemade scones are not difficult to make and are far superior to any you can buy at the grocery store. Follow my step-by-step recipe with instructions and you will have a delicious batch of classic scones whipped up in no time. You can also make my easy mock clotted cream that comes together in less than five minutes to pair with them.

Ingredients you will need for these classic scones:

• 3 1/4 cups all-purpose flour
• 3/4 cup sugar
• 4 tsp baking powder
• 1 stick unsalted butter (cold)
• 1 cup whole milk
• 1 egg

For egg wash:

• 1 egg
• 2-3 tbls of cold water

Directions:

• 1.) Preheat the oven to 350 degrees.
• 2.) In a large mixing bowl whisk together the flour, sugar and baking powder.

• 3.) Grate the stick of cold butter into the flour mixture. Mix the butter and flour mixture together with your hands, “cutting” the butter up into the flour. I will even rub the butter and flour mixture in between my hands to help this process along. Once the flour and butter are done being mixed together the flour will hold together slightly when pressed in your hand but will still crumble apart every easily.

• 4.) Add the milk and one egg (I would suggest beating up the egg before adding) to the dry mixture and start by mixing with a wooden spoon until the dough comes together. Then use your hands to form the dough into a ball. Do your best not to overwork the dough otherwise you will get a tough scone.

• 5.) Dust a little flour onto your work surface and dust the top of the dough with a little bit of flour. Roll the dough out to about 1/2 inches thick. You can go thicker if you would like just make sure to adjust the baking time.

• 6.) With a 2 – inch round cookie cutter cut out the scones and place on a parchment lined baking sheet. You will be able to roll the dough out a couple more times to get several more scones.
• 7.) Make a quick egg wash by beating together one egg and 2-3 tbls of cold water together. With a pastry brush or folded up paper towel brush the tops of the scones with the egg wash.

• 8.) Bake for 13-18 minutes. Keep an eye on them. When the bottoms turn a light golden brown then they are done. The tops will not brown very much, if at all.

• 9.) Transfer to a cooling rack and enjoy! Store in an air tight container or large ziploc bag.

Notes:

• Make sure that your butter is nice and cold fresh out of the fridge. This just makes for a nicer pastry.
• Don’t overwork the dough. Only mix until the dough just comes together. If you over work the dough it will make the scones tough.
• If you don’t have a pastry brush for brushing the tops of the scones with the egg wash then you can just fold up a paper towel and use that like a brush. You will have to do more of a dabbing motion than brushing motion. It’s not perfect but it works in a pinch.

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