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Butter Scones

Steps Cook Recipes Butter Scones using 8 ingredients and 5 steps

Butter Scones - These tender, flaky scones are all about the butter. And since the flavor of the butter really shines through, this is a good time to splurge on a high-quality Irish butter like Kerrygold. In a large bowl, combine flour, sugar, baking powder, and salt. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened. Cold Ingredients & Frozen Grated Butter.

Butter Scones

When scones over-spread in the oven, they lose the flaky, moist, and deliciously crumbly texture.

A basic scone recipe for tender, moist, butter-y scones that are so quick and easy to make!

You can have Butter Scones using 8 ingredients and 5 steps. Here is how you cook that.

Ingredients make Butter Scones

  1. It's 225 grams plain flour.
  2. It's 3 tsp baking powder.
  3. It's 1/4 tsp salt.
  4. You need 50 grams butter (cold and cut into pieces).
  5. Prepare 25 grams caster sugar.
  6. It's 100 grams dried fruit (optional).
  7. It's 1 medium egg.
  8. It's 120 ml milk.

Butter Scones step by step

  1. Preheat oven to 180°C/160°C fan/gas 4..
  2. Sift the flour, baking powder and salt in a large bowl. Add the butter and rub in using you fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and dried fruit..
  3. Lightly whisk the egg with the milk and add to the flour mixture. Stir well until the mixture comes together to form a slightly sticky dough, then tip out onto a floured surface..
  4. Using floured hands lightly knead the dough then using a floured rolling pin roll out the dough until it is 2 cm thick. Cut out shapes using a pastry cutter and carefully transfer them to a baking tray..
  5. Brush the tops of the scones with a little milk and bake for 12-15 mins until lightly browned. Remove from the oven and transfer the scones to a cooling rack..

Butter Scones - I'm so happy to have finally gotten around to it. How to freeze scones: You can either freeze scones baked or unbaked. Scones, buttery baked biscuit-like treats, are descendants of a Scottish oat, barley, or wheat bread. English scones use way less butter than american version, but they are meant to be served with whipped butter, or clotted cream and sweet jam/jelly. And unlike american scones, British scones are smaller in size and doesn't have hundreds of varieties. Texture: Layered, usually with craggy, crisp edges and sometimes slightly dry (while still pleasant). Overall, butter scones are sturdier than cream scones. Thank you and good luck