When you talk about “scones” and scones recipes, do you think of the fancy English breakfast tea-time? Or do you think of a sugary pastry in the Starbucks you grab to go with your morning coffee?
Scones Recipe – Traditional English Scones Recipe
Traditional English scones recipe is a perfect accompaniment with fresh cream and strawberry jam!
– posted by Curious Cuisiniere
Traditional Scones Tips
- You can freeze the precut rounds of dough. just thaw and place to bake in the oven when ready.
- You can freeze the baked scones and just reheat in a low over for 10mins after thawing.
- For softer scones, cover with a clean tea towel, once they are taken out of the oven, as they cool.
- Serves: 10 muffins
- Prep Time: 25mins
- Cooking Time: 15mins
- 2 cups all purpose flour
- 1 cup thickened cream, to serve
- 2/3 cup full cream milk
- 2 tbs sugar
- 4 tsp baking powder
- 1 egg yolk (beat with tbs milk)
- 3 tbs unsalted butter, cold
- 1/2 tsp salt
- Strawberry jam, to serve
- Preheat your oven to 225C/425F.
- In a medium bowl, sift the flour, sugar, baking powder, salt, and add the butter. Rub the mixture together with your fingers to break up the butter, until the mixture resembles fine breadcrumbs.
- Add the milk slowly a little at a time mixing as you add, using enough of the milk to get your dough to come together with consistency and have no lumps. Your dough should be a sticky mixture. Just add more milk if it is not, continue adding milk until your dough reaches a good consistency.
- Transfer the dough out onto a well-floured surface. Generously dust the top of the dough and knead 2-3 times to coat it with flour and smooth the surface.
- Roll the dough into a flat 1 inch thick layer.
- Using a well-floured scone or 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 15mins, or until golden and firm.
- Remove the baked scones from the oven and let them cool for 30 minutes (if you can resist)
Scones Recipe – lemonade Scones Recipe
This lemonade scones recipe is the best – light, fluffy and so very easy to make, it’s foolproof! Let us know what you think of our lemonade scones recipe by leaving your comments below.
Lemonade Scones Tips
- If you prefer the tops of the scones to be crusty, cool on a wire rack as soon as you remove them from the oven. But if you prefer soft tops, you can achieve this by wrapping them in a tea towel instead.
- Enjoy these light and fluffy lemonade scones while you can – they’ll race out the door!
- 3 cups of self-raising flour
- 1 cup of thickened cream
- 1 cup of lemonade
- 4 tablespoons milk
- Optional Extras: sultanas, dates or cinnamon if desired.
- Preheat oven to 220°C.
- Place sifted flour, cream and lemonade into a large mixing bowl.
- Fold ingredients together with your hands, a spoon or cut them in with a knife until just combined. The dough should be sticky and not too dry – avoid adding too much extra flour. Ensure any kneading and folding is kept to a minimum so that the scones are light and fluffy.
- Place the mixture on a lightly floured bench, gently knead (do not use a rolling pin) until combined. Press the dough out to approximately 5cms thickness.
- Use a cookie cutter or other round cutter to create around 6cm scones. You may find it easier to cut the scones if you lightly coat the cutter in flour.
- Place scones close together (just touching) on a lightly greased baking tray to help them rise upwards and maintain their shape. Brush the tops with the milk, or as an alternative, a lightly beaten egg.
- Bake for 10-15 minutes until lightly browned.
For more information on buying the right scone cutter for you, we recommend you review the following:
Best Scone or Cooky cutter
To find out more about other muffin recipes, you can read BellyBelly’s article: