Baking, Recipes

English Scones

April 3, 2012

As promised, the first of many new recipes I’ve tried. And why not start with something sweet and indulgent, Traditional English Scones. In an attempt to healthify them I used spelt flour and omitted the clotted cream!

I love scones and even though I study in England I don’t eat them often enough. In London most of the hotels offer Afternoon Tea which is a great thing to do if you’re planning a fun afternoon with friends. My sister and I try to have afternoon tea about 1-2 times a year and the best part is undoubtedly the scones with clotted cream. Most people assume that scones are hard to make, but the truth is they are prepared in 10 minutes and only require about 20-25min of baking time. So if you’re inviting girlfriends over and still need baked goods to nibble on these scones are perfect. And if you have leftover scones (which I doubt you will) you can freeze them and defrost them when you’re in need of a quick afternoon snack!

Ingredients for 12 scones:

  • 2 cups all-purpose flour + extra for the surface
  • 1.5 cups spelt flour
  • 3 tsp. baking powder
  • 40g (2 tbsp) caster sugar + more for sprinkling
  • 1 egg
  • 1 cup milk
  • 80g butter, melted
  • about 1/4 cup raisins (or any other dried fruit that you like)

Preheat the oven to 200°C (400°F). Into a bowl whisk together the flours and baking powder. In a seperate bowl mix together the milk, sugar and 1 egg.

Add 2/3 of the dry ingredients to the milk-egg mixture and mix well. Then add the melted butter and stir until everything is well incorporated.

Add the rest of the dry ingredient to the wet ingredients and, using your hands form a dough ball. If desired add in raisins. Don’t overmix.

Transfer the dough ball onto a floured surface and divide the dough into three equal parts.Using your hands press them flat. Cut each of the parts into quarters using a floured knife.

Transfer the scones onto a baking pan with parchment paper. If you want your scones to have a light sugary crust, add a little melted butter on top and sprinkle lightly with brown sugar. Bake for about 20 minutes.

I adapted this recipe from a recipe I found on Martha Stewart which includes a great tutorial video. So, if you’re interested (or if my pictures confused you) head over to MarthaStewart.com and check out the original recipe!

Serve the scones with fresh strawberries, clotted cream and preserve. Because clotted cream is known to be one of the unhealthiest spreads around (with an average fat content of 64% –source) I used low-fat cream cheese instead and added my moms home-made strawberry jam. How can you top that?

Hope you enjoy your scones! See you tomorrow for WIAW 🙂

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