Best 4 Awesome English Tea 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.

AWESOME ENGLISH TEA SCONES

Steps:

• Preheat oven to 425 degrees F.
• In a bowl, sift the flour, baking powder, sugar and salt.
• Add the butter and blend the mixture until it resembles coarse breadcrumbs.
• In a bowl, beat together the egg and milk.
• Add this mixture, a little at a time, to the dry ingredients until a sticky dough is formed.
• On a lightly floured surface, roll the dough into a round 3/4-inch thick.
• With a cookie cutter, stamp out rounds.
• (I use a drinking glass approx. 2" diameter) Transfer rounds to a greased baking sheet.
• Bake for 12- 15 minutes until golden.
• Serve with jam and cream.

ENGLISH TEA SCONES

Steps:

• In a large bowl, combine the dry ingredients - all-purpose flour, baking powder, salt, and sugar.
• Add cubed cold butter to the dry ingredients.
• Using a fork, mash the butter into the flour mix. You may need to use your hands to slightly work the dough.
• The batter should be slightly crumbly.
• Add buttermilk and raisins to the butter-flour mixture.
• Using a spoon, mix well.
• You will have to knead the dough slightly, do NOT over-knead so the butter doesn't melt, just enough until the dough forms. The dough will be sticky.
• First option. You can roll out the dough. Dust the dough with some flour so you can roll it out easily.
• Using a cookie cutter (I used a 1/2 cup measurement) - press the round into the dough. The thickness should be about 1-inch.
• Second option (easier). I simply divided the dough into 6 parts. Just FYI - divide the dough into 8 parts will be better. I formed a dome-shaped ball in my hands. This option is easier. Place the rounds onto a baking tray lined with parchment paper.
• Make the egg wash by mixing 1 egg and 1 tbsp of milk.
• Using a pastry brush, top each round with egg wash. This will help form a golden crust.
• Into the oven for 13-15 minutes at 425 degrees. The top will be slightly golden.
• Scones are ready. Serve with tea, strawberry jam, and clotted cream.
• Split a scone in half.
• Top with strawberry jam.
• Then top with clotted cream. You can find this brand at Whole Foods.
• Top scone with the other half. Enjoy with tea!

ENGLISH CREAM TEA SCONES

Steps:

• Heat oven to 400 degrees.
• In a medium bowl, combine flour, sugar, baking powder and salt; blend well.
• Using a pastry blender or fork, cut cold Butter into small slices and blend with the flour mixture until the flour mixture is crumbly looking.
• Add in the Whipping cream and stir.
• On a floured surface, gently knead dough 5 or 6 times.
• Cut dough in half.
• Place on ungreased cookie sheet and press each half into an 8inch circle about 1 inch thick. Cut into 8 wedges each but do not separate.
• Sprinkle with sugar and bake for 15 minutes or until golden brown.
• Cut into wedges and serve warm.