Traditional English Scones 英式鬆餅

September 27, 2021

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

Glaze

  • 1 egg yolk +1 teaspoon water

How to make

  1. Place flour, baking powder, sugar, salt in a food processor, add cold butter. Mix until the mixture resembles breadcrumbs.
  2. 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.
  3. 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.
  4. 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).
  5. Line the dough on a baking tray and brush with egg wash.
  6. Bake at 220C for 15 minutes until well risen and golden.
  7. Let cool on a wire rack.
  8. Serve with clotted cream and jam.

Plain scones

Raisin scones

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