I think every scone love story starts once one has an Afternoon tea somewhere in England. That’s the way I fell in love with English scones and since then I promised myself to include them into my recipes notebook.
Their tender, soft texture and delicate sweetness mixed with the creamy butter and jam will conquer your heart for sure. Not to mention it is a simple recipe that takes less than 40 minutes.
This is why when the Kutt products became available in UK, I knew immediately that there is no better way to announce it than with a delicious British Scones recipe.
- 500 g of sifted flour
- 2 rounded tbsp of baking powder
- 2 tbsp of caster sugar
- Coconut flakes (optional)
- Lemon zest
- Vanilla extract (optional)
- 110 g of cold butter
- One egg (for the egg wash)
Preheat oven to 220 degrees. Preheat your baking tray too.
In a mixing bowl add the dry ingredients: flour, salt, baking powder, caster sugar, coconut flakes, lemon zest and combine. Add the cold butter cut into small cubes and rub in with your fingers until the mixture looks like fine crumbs.
Make a well in the dry mix and add the milk and combine it quickly with a fork until a soft dough is formed. Don’t worry if it is a little bit sticky, that’s the way it should be. Once combined, place it on a well-dusted work surface. Pat into a round about 4 cm (1 1/2 inches) thick. Take a 5 cm (2 inch) cutter and dip it into some flour then cut the dough until you have the scones. If you don’t have a cutter, feel free to use a glass or a cup, but don’t forget to dip it into flour, otherwise the dough will stick and we don’t want this to happen. Repeat this with the dough leftovers.
As a last step before baking, brush the tops of the scones with the mix between a beaten egg and a little bit of milk. This will make your scones turn into a beautiful golden-brown delight.
Bake the scones for 15-20 minutes until they get golden on top. Let them cool on a wire rack.
How to serve the scones:
Cut the scones into halves and serve warm or cold, with butter and your favorite jam and a cup of hot tea. My favorite jam is the apricot one, I really love the combination between the scone, the creamy butter and the sourish apricot.
If you overestimated your scones appetite feel free to freeze them. Use a zip-lock bag and put the left scones in the freezer for no longer than 3 months.