Easiest Way to Make Delicious Classic Scones

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. Scones are the easiest British teatime treat and chances are that you will have all the ingredients for this recipe already. This is a basic scone recipe that you can keep plain or you can add mix-ins to make something more like an American style bakery scone.

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. These are the easiest, most delicious classic scones and the only twist it whether you choose Transfer the raw scones onto a lined baking tray and squash the leftover dough into another lump to. You can cook Classic Scones using 10 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Classic Scones

1. You need 350 g of self-raising flour.
2. You need 1/4 tsp of salt.
3. Prepare 1 tsp of baking powder.
4. You need 85 g of butter cut into cubes.
5. Prepare 3 tbs of caster sugar.
6. It's 175 ml of milk.
7. You need 1 tsp of vanilla extract.
8. It's 1 tbs of squeeze lemon juice.
9. You need 1 of beaten egg to glaze.
10. You need of Jam and clotted cream to serve.

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. Scones - these delicious homemade scones are the perfect amount of crumbly and moist.

Classic Scones step by step

1. Heat oven to 220C/fan 200C/gas 7..
2. Tip the 350g self-raising flour into a large bowl with 1/4 tsp salt and 1 tsp baking powder then mix..
3. Add 85g butter cubes, then rub in with your fingers until the mix looks like fine crumbs.then stir in 3tbs custer sugar..
4. Put 175ml milk into a jug and heat in the microwave for about 30 secs until warm, but not hot..
5. Add 1 tsp vanilla extract and a squeeze of lemon juice, then set aside for a moment..
6. Put a baking sheet in the oven..
7. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first..
8. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep..
9. Take a 5cm cutter(smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what’s left of the dough back into a round to cut out another four..
10. Brush the tops with a beaten egg, then carefully place onto the hot baking tray.
11. Bake for 15 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream..
12. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/fan140C/gas 3) for a few mins to refresh..

There is just something about warm, crumbly, classic English scones served with clotted cream or jam, with. Scones are an English classic for a reason. Scones with generous amounts of clotted cream and jam are the crowing jewels in any afternoon tea spread. Making a well in the middle of the dry scone mix, slowly pour in the milk before stirring well. Review these step-by-step instructions for making light and flaky scones.