Best English Tea Scones Recipes

TRADITIONAL ENGLISH TEA TIME SCONES WITH JAM AND CREAM

Steps:

• Sift together the flour, salt and baking powder into a bowl and add the sugar and butter.
• Rub in the butter until the mixture resembles fine breadcrumbs.
• Gradually mix in the egg and milk mixture to make a dough, saving any excess to glaze the tops of the scones. Add your fruit at this stage if using.
• Gently knead the dough on a lightly floured work surface until smooth.
• Roll out the dough to about 1/2" thick, then cut out 2" rounds with a plain or fluted cutter, kneading and re-rolling the dough until it is all used up.
• Arrange scones on baking sheets then brush tops with the milk and egg mixture.
• Bake in the oven at 230°C (450°F) mark 8 for 10 to 15 minutes, until well risen and lightly golden. Cool on a wire rack.
• Whip the fresh cream until stiff. Split the scones and fill with butter, jam and fresh cream.

ENGLISH CREAM TEA SCONES

Steps:

• Heat oven to 400 degrees.
• In a medium bowl, combine flour, sugar, baking powder and salt; blend well.
• Using a pastry blender or fork, cut cold Butter into small slices and blend with the flour mixture until the flour mixture is crumbly looking.
• Add in the Whipping cream and stir.
• On a floured surface, gently knead dough 5 or 6 times.
• Cut dough in half.
• Place on ungreased cookie sheet and press each half into an 8inch circle about 1 inch thick. Cut into 8 wedges each but do not separate.
• Sprinkle with sugar and bake for 15 minutes or until golden brown.
• Cut into wedges and serve warm.

OLD FASHIONED ENGLISH LAVENDER TEA SCONES

Steps:

• Pre-heat the oven to 220C/450F, then lightly flour a baking tray.
• Sift the flour with the baking powder & salt. Rub the butter with the flour until the mixture resembles breadcrumbs. Stir in the sugar.
• Make a deep well in the flour, pour in the liquid and mix to a soft doughy texture with your hands. Sprinkle on the lavender flowers and knead into the dough very lightly until it is just smooth. Roll out the dough on a lightly floured board & cut out scone rounds.
• Brush the scones with the beaten egg, and sprinkle a few lavender flowers on top if you wish.
• Bake in oven for 7 - 10 minutes or until well risen and brown. Leave to cool. Serve with butter, lavender honey or lavender-infused cream.

AWESOME ENGLISH TEA SCONES

Steps:

• Preheat oven to 425 degrees F.
• In a bowl, sift the flour, baking powder, sugar and salt.
• Add the butter and blend the mixture until it resembles coarse breadcrumbs.
• In a bowl, beat together the egg and milk.
• Add this mixture, a little at a time, to the dry ingredients until a sticky dough is formed.
• On a lightly floured surface, roll the dough into a round 3/4-inch thick.
• With a cookie cutter, stamp out rounds.
• (I use a drinking glass approx. 2" diameter) Transfer rounds to a greased baking sheet.
• Bake for 12- 15 minutes until golden.
• Serve with jam and cream.

ENGLISH TEA SCONES

Steps:

• 1. In a medium mixing bowl stir together flour, 2 tablespoons sugar, baking powder, and salt. Using a pastry blender, cut in butter or margarine until mixture resembles coarse crumbs. Make a well in center of dry mixture. Add whipping cream, eggs, and currants or raisins all at once. Using a fork, stir just until moistened. 2. Turn dough out onto a lightly floured surface. Quickly knead dough by folding and pressing dough gently for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into an 8-inch square. Cut dough into 16 squares. 3. Place scones 1 inch apart on an ungreased baking sheet. Brush scones with milk and sprinkle with sugar. Bake in a 400 degree F. oven for 12 to 14 minutes or until golden. Remove scones from baking sheet and serve warm. Makes 16. Make-Ahead Tip: Cool and place scones in freezer container or bag. Freeze up to 1 month. Reheat foil-wrapped scones in a 300 degree F. oven for 20 to 25 minutes for frozen scones or until thawed and heated.