For some reason, it took me a while to realize that American scones are different from British scones. American scones are cut in pie-shaped wedged and come in a crazy assortment of flavors. And they are drier, crumblier, and tricky to make. For instance, one recipe had me grating frozen butter to mix with the flour mixture.
On the other hand, British Scones are round, moist little cakes, that come in about three varieties: plain, raisin, or cheese. They are not eaten for breakfast–which seems to be frowned upon–like eating a banana split for breakfast. To me, and most Americans, they seem like the perfect breakfast treat. These scones are quick and easy to make, and my English relatives pronounce them with the long o, and rhyme with bones.
English Scones
Ingredients
- 1 cup self-raising flour
- 1 pinch salt
- 1/4 cup unsalted butter, cold
- 2 tbsp sugar (caster if you have it)
- 1 egg beaten
- 1/3 cup milk
- 2 tbsp raisins
Instructions
- Preheat oven to 425 degrees. Lightly grease cookie sheet.
- Combine flour and salt in a medium bowl.
- Cut in butter and mix with your fingers until it resembles crumbs.
- Add sugar and raisins, if you are using them.
- First, mix egg with mix but reserve a small amount to brush on top of scones. Next, add the remainder of milk/egg liquid to the flour mixture, stirring until a soft dough forms.
- Knead dough on a lightly floured surface, and pat or roll the dough out to 1/2 inch thickness. Cut into 8 scones and brush with reserved egg/milk liquid.
- Bake at 425 degree until lightly browned, about 10-12 minutes. Serve them with butter, clotted cream, if you have it, and lemon curd.
