Classic Scones. Classic Scones Here's a basic scone recipe just waiting for you to add your own personal touches. With a cup of whole wheat flour (which, trust us, you'll never notice), they add a touch of fiber to your breakfast, along with great flavor. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time.

Scones are often served with, wouldn't you know it, tea! And not just any tea, but classic British tea like English Breakfast tea. Other options include other small cakes and desserts, finger sandwiches, and occasionally a larger slice of cake, but never a full sandwich or anything that is going to detract from the main star! You can cook Classic Scones using 10 ingredients and 12 steps. Here is how you cook it.

Ingredients of Classic Scones

It's 350 g of self-raising flour.
You need 1/4 tsp of salt.
It's 1 tsp of baking powder.
You need 85 g of butter cut into cubes.
Prepare 3 tbs of caster sugar.
Prepare 175 ml of milk.
It's 1 tsp of vanilla extract.
Prepare 1 tbs of squeeze lemon juice.
Prepare 1 of beaten egg to glaze.
It's of Jam and clotted cream to serve.

How to make Classic English Scones To make these scones by hand, simply whisk together the flour, sugar, baking powder, and salt in a large bowl. Using your fingers, a fork, or a pastry cutter, combine the butter into the flour mixture until it resembles fine breadcrumbs. You may also use a food processor for this step. Classic English Scones are traditionally served with tea, and you would have jam and clotted cream spread on each half of the scone.

Classic Scones instructions

Heat oven to 220C/fan 200C/gas 7..
Tip the 350g self-raising flour into a large bowl with 1/4 tsp salt and 1 tsp baking powder then mix..
Add 85g butter cubes, then rub in with your fingers until the mix looks like fine crumbs.then stir in 3tbs custer sugar..
Put 175ml milk into a jug and heat in the microwave for about 30 secs until warm, but not hot..
Add 1 tsp vanilla extract and a squeeze of lemon juice, then set aside for a moment..
Put a baking sheet in the oven..
Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first..
Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep..
Take a 5cm cutter(smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what’s left of the dough back into a round to cut out another four..
Brush the tops with a beaten egg, then carefully place onto the hot baking tray.
Bake for 15 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream..
If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/fan140C/gas 3) for a few mins to refresh..

In some parts of England, it is known as a 'cream tea'. Watch out for signs along the road saying there is Cream Tea available!! It's worth stopping and having one! Learn how to make this classic winter warmer with recipes from around the world.. I made many many scones before, but never ever cut any of them into circles as suggested in recipes.