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To Make Perfect British Scones

This document provides a recipe for making traditional British scones. It includes a list of ingredients like flour, butter, baking powder, milk and dried fruit. The instructions describe how to mix the dry and wet ingredients together using a food processor. The dough is rolled out and cut into rounds, then baked for 13-15 minutes until lightly browned. Perfect scones are described as tasting like the author's grandmother's. The scones are served fresh with tea, jam and clotted cream.

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carladizio
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23 views2 pages

To Make Perfect British Scones

This document provides a recipe for making traditional British scones. It includes a list of ingredients like flour, butter, baking powder, milk and dried fruit. The instructions describe how to mix the dry and wet ingredients together using a food processor. The dough is rolled out and cut into rounds, then baked for 13-15 minutes until lightly browned. Perfect scones are described as tasting like the author's grandmother's. The scones are served fresh with tea, jam and clotted cream.

Uploaded by

carladizio
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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10/8/22, 01:53 How To Make Perfect British Scones (A Crash Course For Americans) | Jam & Bread

How To Make Perfect British Scones (A


Crash Course For Americans)
★ ★ ★ ★ ★ 5 from 2 reviews
Author: Matthew Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes
Yield: 12 scones 1x Category: Breads Cuisine: British

Description
After 5 years and numerous failed attempts I have finally come up with a recipe for British Scones that Lyndon declared

taste “Exactly like my Nana’s.” Below is my crash-course for Americans on How To Make Perfect British Scones.

Get your teakettle out, you’re going to want it ready.

Ingredients
SCALE 1x 2x 3x

2 cups all-purpose flour (285 grams)


2 tablespoons cornstarch (14 grams)
1 tablespoon plus 1 tsp baking powder (16 grams)
1/2 teaspoon salt (3 grams)
3 tablespoons sugar (35 grams)
6 tablespoons unsalted high-fat butter, cold, cut into pieces (84 grams)
2/3 cup whole milk (160 milliliters)
1 large egg
1/2 cup dried fruit such as currant, raisins, cranberries (see notes) (80g)

Instructions
1 Preheat your oven to 425°F (200°C + Fan)
2 Combine the flour, cornstarch, baking powder, salt and sugar in a food processor and pulse a couple of times until
it’s combined.
3 Whisk the milk and the egg together in a measuring cup and remove two tablespoons of the mixture to a small bowl
(you’ll use it later, so don’t chuck it out!).
4 Add all the chunks of butter to the flour mixture and pulse until the mixture resembles course sand. This will probably
take you about 8 good pulses.
5 Add the milk + egg mixture from the measuring cup and pulse until JUST BEFORE the dough comes together. It’s better
to under mix here than over mix as you’ll keep mixing in just a minute. Right now, you want the dough to be barely
cohesive.
6 Add your fruit and pulse a few more times until a rough dough forms. You don’t want it to be completely smooth, just
mixed enough so that it holds together. So you know, adding the fruit to the food processor will chop the fruit. That’s
perfectly fine. You’ll get smaller pieces of fruit spread throughout your scones and those small bits of fruit are both
DELICIOUS and LOVELY.
7 Roll the dough on a floured surface into a small circle, about one-inch thick. FYI: One-inch is pretty thick, so you won’t
need to roll much. Use a 2″ round cutter and cut 9 scones out of the circle, pressing STRAIGHT DOWN through the
dough. Don’t twist, don’t turn… straight down. Move these scones to a baking sheet that you have A) lined with

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10/8/22, 01:53 How To Make Perfect British Scones (A Crash Course For Americans) | Jam & Bread
parchment paper / silicon or B) greased. Gather your scraps and gently roll the dough out one more time. Stamp out
3 more scones. You should always get a total of 12 scones (let’s be honest sometimes you’ll do 8 + 4, sometimes you’ll
do 9 + 3… you’re always going for a total of 12).
8 Brush the tops of the scones with the reserved egg + milk mixture.
9 Bake for 13-15 minutes, until the tops are golden-brown, the bottoms are medium-brown, and the sides have
completely set. Remove to a cooling rack.
10 Serve immediately with tea, coffee, jam and clotted cream (or butter), or store in an airtight container. Scones are
best the day they are made.

Notes
i
Dried fruits: Cranberries would be, of course, a heretical American addition. But they taste so good.

i
Round cutters: You may need to flour your cutter before you stamp out the scones. If you don’t own a 2″ round cutter

you can always use a small juice glass to stamp out your scones.

i
Clotted cream: This is particularly hard to find in America and when you do find it it’s often so pasteurized that it’s lost

all of its unctuous, creamy, flavor. Unless you can source your clotted cream from a local dairy farmer who won’t ultra-

pasteurize it (or unless you make it yourself) it’s safer to just stick with butter.

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