Before the twins we would travel to Europe every Christmas and would always make sure part of the trip veered to England. All of this is to say I love a nice tea with some sandwiches and of course fresh scones! Well travel isn’t happening this year but I can bring that memory home with just a few minutes baking. I think a scone should be served having just cooled from baking. It should be tender and delicate inside but have a nice crispy crunch outside. Most of all they’re the perfect vehicle for clotted from and jam!
These light and fluffy scones are the perfect accompaniment to tea and simply too delicious not to make!
- 500 grams all-purpose flour 4 cups
- 2 teaspoons baking soda rounded
- 1/4 tsp cream of tartar
- 1 tsp kosher salt
- 2 1/2 tbsp sugar
- 1 large egg beaten
- 300 mL whole milk 1 1/4 cups
- 110 grams unsalted butter cold
Preheat oven 375F
Sift the flour, salt, sugar baking soda, and cream of tartar together into a large bowl.
Grate the cold butter into the dry mixture. Toss the butter and flour as you go along to prevent clumping.
Crumble the butter and flour together until you create a finer sandy texture. You can just pulse in a food processor if desired.
Mix the egg and milk together and reserve two tablespoons in a small bowl (this will be used for the egg wash).
Create a well in the middle and pour in the milk mixture and mix until combined. This will be a sticky mixture so I always try to keep one hand in the bowl and one hand free and clean.
Place the dough on a floured surface and roll out to about 3/4 an inch or more thick. (no one wants a flat scone!). Use whatever shaped cutter you'd like and transfer the scones to a parchment-lined baking sheet.
Brush tops with the reserved egg wash and place in oven to bake for about 20 minutes or until golden.