British Scones with Clotted Cream
These British Scones bake up tall and light with a soft texture and fabulous flavor! Great for breakfast but normally served at teatime, spread with clotted cream, jam, or even butter! This British Scone recipe is a classic and as authentic as those served in London Tearooms!
Ingredients
- 500 grams all-purpose flour
- 2 Tablespoons baking powder
- 110 grams granulated sugar
- 100 grams unsalted butter
- 2 large egg at room temperature
- 140 mL buttermilk or milk + lemon juice
- Up to 4 Tablespoons additional cream milk or buttermilk
- ½ teaspoon salt
- 1 egg yolk plus a pinch of salt for the egg wash
Instructions
- Preheat oven to 425F/220C.
- Sift the flour, baking powder, salt, and sugar into a large mixing bowl. Add the diced butter and rub it into the dry ingredients. Add the buttermilk and the egg and mix until a slightly sticky dough comes together. If the dough is too dry, add 1 Tablespoon at a time of the additional cream, milk, or buttermilk and mix.
- Dump the dough onto a lightly floured countertop bring together with your hands. Be careful not to overwork the dough. Just bring it together and flatten down with a rolling pin or your hands so that the dough is about an inch tall.
- Cut the dough with a round cutter that has been dipped in flour to prevent sticking. Cut straight down and then lift the cutter straight up. Pick up the cut scone, turn it upside down and put it on a baking sheet that is lined with parchment paper or a silpat mat.
- Beat the egg and salt and bush on the top of the scone only. Try not to let the egg wash drip over the sides.
- Bake in the middle of the oven for 10 minutes or until golden brown on top.
Nutrition
Serving: 1sconeCalories: 191kcalCarbohydrates: 32gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 14mgSodium: 242mgPotassium: 47mgFiber: 1gSugar: 7gVitamin A: 171IUCalcium: 105mgIron: 2mg
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