October 11, 2014

London and English scones

This past August we got to go to London England, and we had a jolly good time. :) My favourite things were afternoon tea and visiting Buckingham palace.  I was so inspired by the amazing scones and clotted cream during our one afternoon tea session that I decided to make traditional English scones myself when we got back home.

Here's the recipe!

Traditional English Scones
adapted from Tori Avey

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 4 tbsp unsalted butter, diced
  • 1 egg, beaten
  • 5 tbsp milk
  • 1 egg beaten, to glaze the tops of the scones
  • Preheat the oven to 425 and prepare a baking sheet with butter or parchment paper. Sift the flour, baking powder and salt together and then work in the butter.  Make a well in the middle and then add the egg and milk. Mix with your hands to form a soft dough.
  • Turn the dough out onto a floured surface and then knead quickly until the dough comes together. Roll out the dough to an inch thick, then cut into rounds with a biscuit cutter or water glass (I used a ramekin).  Move to the baking sheet and brush the tops with the beaten egg. Bake for 8 minutes or until golden.
We had ours with cinnamon sugar clotted cream and jam.  So delicious!


No comments:

Post a Comment