Baking,  Desserts & Drinks,  Food,  Grains & Breads

Simple British Scones

I’ve tried to make scones before multiple times but I think that the recipes kept failing because of the high altitude here.  I can’t remember where I got this recipe from unfortunately so I can’t give it the proper credit it deserves but these come out light and buttery and they also freeze really well.
 
The recipe required the use of a food processor to cut the butter into the dry ingredients until you get a grainy sand-like texture.
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The next step is to incorporate the eggs and the trick is not to overwork the dough when rolling it out and cutting it into discs.
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Brush the tops of the scones with egg wash gives them a beautiful golden color.

Simple British Scones

Author: www.iamartsy.ca

Ingredients

  • cups all-purpose flour
  • tsp baking powder
  • 1/2  tsp salt
  • 1/4  cup sugar
  • tbsp unsalted butter at room temperature
  • 2/3  cup whole milk
  • 2 large eggs

Instructions

  • Preheat the oven to 425 degrees F.
  • In a food processor, pulse the flour, baking powder, salt, and sugar a couple times to combine.
  • Add the butter and pulse 7-10 times until the butter is completely distributed. You shouldn’t see any chunks of butter, and the mixture should have a sandy texture to it. Transfer to a large mixing bowl.
  • In a small bowl, whisk to combine the milk and egg. Save 2 tbsp of it for the egg wash later, and pour the rest into the mixing bowl with the dry ingredients.
  • Stir to combine with a spatula, until a rough dough forms.
  • Transfer to a lightly floured countertop and knead about 10 times until the dough comes together into a relatively smooth ball. Take care not to knead too much, or the dough will be tougher and not rise as high.
  • Roll the dough about an inch thick and use a 2.5″ cutter to cut about 7 circles. Re-roll the scraps and cut out another 2.
  • Place the scones onto a parchment or silicone mat lined baking sheet and brush the tops with the reserved egg wash.
  • Bake the scones for 13-15 minutes, until about tripled in height, and golden brown on the tops and bottoms.

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