ENGLISH SCONES
This recipe makes the best classic scones. It comes from my British mother-in-law Linda Cooney, who is a wonderful baker and makes these for us when we visit England. Just like her, these are the real deal!
While my favorite thing to do is smother them with fancy butter or Devonshire cream and some lovely jams, you can also turn these into savory scones by simply adding some cheese and herbs (also a tip my from mom-in-law!)
Jemma and I made these last week for our home-preschool cooking class. We made half plain and half savory and I honestly can’t choose which I like best!
English Scones
Makes about 24 scones
Ingredients
4 cups all-purpose flour
2 Tablespoons baking powder
5 Tablespoons sugar
1 teaspoon salt
11 Tablespoons unsalted butter, cold and cut into 1/2 inch cubes
1 egg, beaten
3/4 cup cold milk
For Savory Scones, add any of the following after adding the milk
1 cup shredded cheese
1/4 cup green onion
1/2 cup ham, bacon or prosciutto
2-4 Tablespoons herbs like thyme, rosemary, basil, chives, dill, or a combination of herbs of your liking
Directions
Preheat oven to 350 degrees.
In a large bowl, mix flour, baking powder, sugar and salt.
Pinch butter into flour mixture, making a course, crumb like mix.
Add beaten egg and milk and mix just until a soft and slightly sticky dough forms.
Roll out dough on a lightly floured surface to 1/2-inch thickness, (work dough as little as possible as overworked dough makes for tough scones) and cut into shapes of your choice (we like hearts, stars and circles) and place scones onto a baking sheet lined in parchment paper (or a greased baking sheet.)
Bake scones for about 15 minutes just until they are cooked through and the slightest hint of golden color appears.
Serve warm or at room temperature.
Scones will keep at room temperature a few days or you can freeze in an airtight container for up to 2 months.
