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Classic British Scones

These light, fluffy scones have a tender crumb and are a cornerstone of a traditional British afternoon tea. They are simple to make and best served warm from the oven with generous amounts of jam and clotted cream.

Оригінальний рецепт від Forkin

Загальний час
35 хв
Порції
4
Складність
Середньо
Вегетаріанський

Інформація про алергени: може містити яйця, глютен і молоко. Якщо у вас є алергія, завжди перевіряйте паковання інгредієнтів.

Classic British Scones

Підготовка

Інгредієнти

scones

  • 225 gself-raising flour, sifted
  • 25 gcaster sugar
  • 1 дрібкаsalt
  • 50 gunsalted butter, cold, cut into small cubes
  • 125 mlwhole milk

egg wash

  • 1 шт.egg, beaten
  • 1 ст. л.whole milk

to serve

  • 4 ст. л.strawberry jam
  • 120 gclotted cream

Приладдя

pastry cutter · pastry brush · large bowl · wire rack · baking sheet · parchment paper · knife

Спосіб приготування

Крок за кроком

  1. 1

    Preheat your oven to 220°C (200°C fan) and line a baking sheet with parchment paper.

    Близько 2 хв

  2. 2

    In a large bowl, combine the sifted self-raising flour and salt, then stir in the caster sugar.

    Близько 1 хв

  3. 3

    Add the cold butter cubes to the flour mixture.

    Близько 1 хв

    Примітка кухаря: Keeping the butter very cold is crucial for a flaky texture.

  4. 4

    Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.

    Близько 3 хв

  5. 5

    Make a well in the center of the mixture and pour in the milk for the scones.

    Близько 1 хв

  6. 6

    Use a dinner knife to quickly combine the ingredients into a soft, slightly sticky dough.

    Близько 1 хв

    Примітка кухаря: Using a knife prevents overworking the dough, which keeps the scones light.

  7. 7

    Turn the dough out onto a lightly floured surface and knead it very gently just two or three times until it comes together.

    Близько 1 хв

  8. 8

    Pat the dough out to an even thickness of about 2cm.

    Близько 1 хв

    Примітка кухаря: Avoid using a rolling pin if you can, as patting by hand is gentler on the dough.

  9. 9

    Use a 5cm round cutter to stamp out the scones. Push the cutter straight down without twisting.

    Близько 1 хв

    Примітка кухаря: Twisting the cutter can seal the edges and prevent the scones from rising evenly.

  10. 10

    Place the scones on the prepared baking sheet, leaving a little space between each one.

    Близько 1 хв

  11. 11

    Gently bring the dough scraps together, re-pat, and cut out more scones until all the dough is used.

    Близько 1 хв

  12. 12

    In a small bowl, combine the beaten egg with the milk for the egg wash.

    Близько 1 хв

  13. 13

    Brush the tops of the scones with the egg wash, being careful not to let it drip down the sides.

    Близько 1 хв

    Примітка кухаря: Drips can glue the scone to the tray and inhibit its rise.

  14. 14

    Bake for 12-15 minutes, until the scones are well-risen and golden brown.

    Близько 15 хв

  15. 15

    Transfer the baked scones to a wire rack to cool slightly before serving.

    Близько 5 хв

  16. 16

    Serve the scones warm with strawberry jam and clotted cream.

Правильне зберігання

Зберігання

Store in an airtight container at room temperature for up to 2 days.

Розігрівання

Reheat in an oven at 150°C for 5-7 minutes until warmed through.