Afternoon tea is an age old English tradition that originated in the early 1800’s. It is usually accompanied by delicious savories like cucumber sandwiches, cakes, pastries and my all-time favorite: scones with clotted cream and jam. After spending a special Christmas in London, I’ve become obsessed with all things British so having an easy go-to English scone recipe is essential. Today I’m sharing that with you!
WHAT YOU’LL NEED:
1⅔ cups of all-purpose flour
2½ teaspoons of baking powder
3 tablespoons of white sugar
A pinch of table salt
3 tablespoons of room temperature butter
½ cup of milk (full cream)
½ teaspoon of vanilla extract
- Preheat the oven to 120 °C.
- Add the flour, baking powder, sugar, and salt to a mixing bowl. Mix well.
- Add in the butter.
- Rub together until a coarse texture is achieved.
- Whisk together the milk, egg and vanilla extract.
- Spoon out a few teaspoons of the mixed wet ingredients into a separate bowl. You will use this to brush the top of the scones later on. This will help them to brown nicely.
- Stir in the mixed wet ingredients to the dry ingredients. Keep mixing until a soft sticky dough forms but remember, don’t over work the dough or your scones will get tough and not rise well.
- Turn out the dough onto a well-floured board.
- Lightly sprinkle the top of the dough with flour and using your hands, flatten out the dough.
- Using a circular cookie cutter, cut out your scones and place them on a parchment lined baking sheet.
- Re-roll the scraps and cut out the rest of the scones.
- Brush the tops of all the scones with the reserved wet liquid from step 6.
- Pop into a hot oven and bake for about 12 – 15 minutes at 120 °C or until the top of the scones are evenly browned.
- Cool on a wire rack.
- Serve with thick cream and jam.