English Breakfast Scones Recipes

AUTHENTIC BRITISH SCONES

Steps:

• Preheat your oven to 425F.
• In a medium bowl, place the flour, sugar, baking powder, salt, and butter. Rub the mixture together with your fingers to break up the butter, until the mixture resembles fine breadcrumbs.
• Add the milk slowly, mixing as you add, using enough of the milk to get your dough to come together with no lumps remaining. (Your dough should be quite sticky. If a good consistency is not achieved with the listed amount of milk, continue adding until your dough reaches a good consistency.)
• Spoon the dough out until a well-floured surface. Generously dust the top of the dough and knead the dough 2-3 times to coat it with flour and smooth the surface. Press the dough into a round that is roughly 1 inch thick.
• Using a well-floured cookie cutter, cut the dough into 2 inch circles. (Be sure to press the cookie cutter straight down and up. Twisting the cookie cutter will impact the amount of rise you get on your scones.)
• Place the rounds onto a greased and floured baking sheet. Brush them gently with the egg yolk and milk mixture.
• Bake the scones for 12-15 minutes, until golden and firm.
• Remove the baked scones from the oven and let them cool for 30 minutes (if you can resist). If you like softer scones, cover them with a clean tea towel as they cool.

BASIC BRITISH SCONES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Sift the flour, cream of tartar, baking soda and salt into a bowl.
• Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and enough milk to mix to a soft dough.
• Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness. Cut into 2-inch rounds and place on the prepared baking sheet. Brush with milk to glaze.
• Bake at 425 degrees F (220 degrees C) for 10 minutes then cool on a wire rack. Serve with butter or clotted cream and jam.

WORLD'S BEST SCONES! FROM SCOTLAND TO THE SAVOY TO THE U.S.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!
• With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.
• Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter or clotted cream and a selection of jams - or even plain.

ENGLISH SCONES RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C).
• In a large bowl, rub together the self-raising flour and cubed butter until you form fine crumbs.
• Mix in the sugar, baking powder, and salt, and make a well in the middle.
• Pour in the milk and gently mix together until just combined.
• Tip the dough onto a floured surface and knead for about a minute. Be careful not to over-knead the dough.
• Using a round cookie cutter or the rim of a glass, cut circles into the dough that are about 1-2 inches thick.
• Place onto a baking tray lined with parchment paper and coat the tops of the scones with the egg yolk.
• Bake for 12 minutes.
• Serve with clotted cream and jam.
• Enjoy!

BREAKFAST SCONES

Steps:

• In a bowl, combine flours, brown sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until a soft dough forms. Turn onto a lightly floured board and knead gently 10-12 times or until no longer sticky., Divide dough in half; gently pat or roll each half into an 8-in. circle 1/2 in thick. Cut each circle into eight wedges. Separate wedges and place on an ungreased baking sheet. Bake at 400° for 15-18 minutes.