Ah, the classic British scone. No proper afternoon tea is complete without this golden, crumbly delight. I’m telling you, nothing pairs with a cup of Earl Grey quite like a warm scone, fresh from the oven. You know the type I’m talking about: slightly crisp on the outside, fluffy on the inside, practically begging to be slathered with clotted cream and jam. It’s the ultimate indulgence, yet it somehow feels completely civilized when you’re sipping tea in a fine china cup. Go figure.
What I love most about classic British scones is their versatility. Sweet or savory, they can go both ways. You could be enjoying a classic version with strawberry jam and clotted cream (because let’s be honest, that’s the most iconic pairing), or you could be biting into a savory cheese scone that’s just as satisfying. They’ve got this beautiful simplicity, but they never fail to elevate the tea experience.
And let’s talk texture for a moment, shall we? A good scone has that perfect balance of soft and crumbly, with just the right amount of density. You break it open with your hands, watching as it gently falls apart, the steam rising from the center. Add a dollop of clotted cream and a generous spoonful of jam, and it’s a bite of pure heaven. Trust me, I’ve done my research. Many, many times.
Whether you’re a seasoned tea drinker or new to the ritual, scones are the quintessential tea-time treat. And while there are plenty of foods that pair well with tea, none bring the same nostalgic charm as the humble scone. It’s like sitting down with an old friend—reliable, comforting, and always just what you need. So next time you’re hosting tea, or even just having a quiet cuppa alone, make sure a scone is by your side. You won’t regret it.
Classic British Scones
Equipment
- Parchment Paper
- 1 Large Bowl
- 1 whisk
- 1 Cookie Cutter
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ¼ cup cold unsalted butter cubed
- 2 tbsp sugar
- ⅔ cups milk
- 1 egg, beaten for egg wash
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, and salt.
- Add the cold butter and rub it into the flour mixture until it resembles coarse crumbs.
- Stir in sugar and make a well in the center. Pour in the milk and mix until a dough forms.
- Turn the dough onto a floured surface and knead gently. Roll it out to about 1-inch thick.
- Cut into rounds using a cookie cutter and place them on the prepared baking sheet.
- Brush the tops with beaten egg and bake for 12-15 minutes until golden brown.
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