This traditional English scone is plain and simple. Usually the scones are split in middle, then topped with a bit of unsweetened whipped cream and jam. You’ll always fiind these in proper English high tea set with other mini pastries, finger sandwiches and a pot of tea.
You can add raisins or cranberries into the dough for more variations.
Ingredients for 5-6 pieces 5cm cutter
- 200g cake flour
- 25g sugar
- 3g salt
- 9g baking powder
- 40g unsalted butter, cold from fridge and cut into small pieces
- 1 egg, around 50g
- 50g milk
- 1 egg yolk +1 teaspoon water
How to make
- Place flour, baking powder, sugar, salt in a food processor, add cold butter. Mix until the mixture resembles breadcrumbs.
- Gradually stir in the egg and milk. Mix slightly with a scraper in cutting motion to form a dough. Then fold 3 – 4 times while pressing lightly.
- Place the dough onto a plastic, wrap the dough, slightly press and roll out. Open the wrap and cut into 2 pieces. Pile up, wrap and roll out again. Repeat this roll out, cut, pile process 3 times. Then wrap and store in the refrigerator for 30 minutes.
- Take the dough out from the fridge, repeat the roll out, cut, pile process 2 times, then cut into rounds with the cutter (if the cutter stick to the dough, lightly dust the edge of the cutter with flour).
- Line the dough on a baking tray and brush with egg wash.
- Bake at 220C for 15 minutes until well risen and golden.
- Let cool on a wire rack.
- Serve with clotted cream and jam.