Classic Scones

How to Making Recipes Classic Scones using 10 ingredients and 12 steps

Classic Scones - Suggested additions Fruit: A traditional British scone contains an added cup of currants or raisins. These barely sweet scones are delicious with strawberry jam. Try substituting other dried fruits, such as cranberries or blueberries, for the currants.. Sprinkle large rimmed baking sheet with flour. Whisk flour, sugar, and baking powder in large bowl.

One of my favourite things to have for breakfast is a scone (or two!), spread with some strawberry jam, and a dollop of clotted cream.

Brush the tops with a beaten egg, then carefully arrange on the hot baking tray.

You can have Classic Scones using 10 ingredients and 12 steps. Here is how you achieve it.

Ingredients make Classic Scones

1. It's 350 g self-raising flour.
2. Prepare 1/4 tsp salt.
3. Prepare 1 tsp baking powder.
4. You need 85 g butter cut into cubes.
5. Prepare 3 tbs caster sugar.
6. You need 175 ml milk.
7. Prepare 1 tsp vanilla extract.
8. It's 1 tbs squeeze lemon juice.
9. You need 1 beaten egg to glaze.
10. Prepare Jam and clotted cream to serve.

Classic Scones step by step

1. Heat oven to 220C/fan 200C/gas 7..
2. Tip the 350g self-raising flour into a large bowl with 1/4 tsp salt and 1 tsp baking powder then mix..
3. Add 85g butter cubes, then rub in with your fingers until the mix looks like fine crumbs.then stir in 3tbs custer sugar..
4. Put 175ml milk into a jug and heat in the microwave for about 30 secs until warm, but not hot..
5. Add 1 tsp vanilla extract and a squeeze of lemon juice, then set aside for a moment..
6. Put a baking sheet in the oven..
7. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first..
8. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep..
9. Take a 5cm cutter(smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what’s left of the dough back into a round to cut out another four..
10. Brush the tops with a beaten egg, then carefully place onto the hot baking tray.
11. Bake for 15 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream..
12. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/fan140C/gas 3) for a few mins to refresh..

Classic Scones - Back in those days, Hong Kong was a British Colony, and was very 'British', so my school was English as were the teachers. The secret to perfect scones is cold ingredients. Chill your milk and butter before mixing them together for the best teatime nibbles. The key to making perfect scones is working quickly, so that the butter doesn't soften too much. Always use butter straight from the fridge and use chilled milk as well. I buy my monkfruit from Thrive Market because that's often the cheapest option. In fact, they are so simple to make that you can easily rustle up a batch to serve to unexpected and last-minute guests. Thank you and good luck