Classic Scones. Traditional English scones are barely sweet — they are usually eaten with sweet jam and clotted cream — and they are lighter, flakier and tastier than their American. For a weekend treat or a traditional English afternoon tea, these easy scones are perfect for any occasion. Watch how to make scones in just a few easy.
This truly is the Best Classic Cream Scones recipe! Delightfully buttery and extra flaky, these cream Scones hail from Scotland, but the modern rendition of a classic scone is vastly different to those. The key to perfect scones is cold, grated butter — it's what creates those beautiful flaky layers you love. You can have Classic Scones using 11 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Classic Scones
- You need 1 3/4 cups of all purpose Flour.
- It's 1 teaspoon of baking powder.
- You need 80 g of butter cut into cubes.
- It's 1 teaspoon of vanilla extract.
- Prepare 4 tbsp of caster sugar.
- Prepare 1 teaspoon of lemon juice.
- Prepare 1/2 of egg beaten.
- It's pinch of Salt.
- You need 3/4 cup of warm milk.
- Prepare 8-9 tbsp of clotted cream for serving.
- It's 8-9 tbsp of berry jam for serving.
This scone recipe makes a scone that is similar to what you find in all the coffeehouses these days. Using buttermilk, instead of heavy cream, and omitting the egg makes a lighter, more bread-like. Learn how to make Classic scones & see the Smartpoints value of this great recipe. Serve these scones as the English do-warmed, split and filled with raspberries, alongside a cup of Earl Grey tea.
Classic Scones step by step
- Preheat oven to 180. Line baking tray with parchment paper.
- Mix flour, salt, sugar, baking powder well in a bowl.
- Add butter and mix until well crumbled.
- Add vanilla extract and lemon juice. Mix well.
- Make well in centre and add milk. Using spoon mix everything well.
- Now knead into soft malleable dough.
- Pat dough in 2 cm thick round. Dip a 4-5 cm cookie cutter in flour and cut into rounds.
- Place them on baking tray, leaving gap between them. Do until dough is completed.
- Brush tops with beaten egg. Bake for 10-12 minutes until golden brown on top and scones have risen.
- Allow to cool slightly. Cut the scone from the centre. Apply jam and top with cream. Serve warm.
Classic English Scones are light and airy with a slight crumble. A very British treat to which you can add different dried and fresh fruit. Usually served with afternoon tea and clotted cream. Review these step-by-step instructions for making light and flaky scones. Between prep time and bake time, you can have hot ones in under a half-hour.
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