Scones are one of those things that are quintessentially British. When people think of British food, scones, I guarantee will come up! Traditionally served with jam and clotted cream for an afternoon tea or a cream tea. Some of the best scones I’ve had was when I went to have high tea at the Ritz Hotel for my birthday many moons ago. I think they taste even better in those fancy surroundings!
As a Pastry Chef I’ve had my fair share of making scones, and for me the simpler the better. This scone recipe is so easy to make and it is so light and fluffy! I recommend making and eating these on one day as scones sadly don’t last long. If you don’t need them on the day, make sure to freeze them as quickly as possible and will be just as good!
I know the typical topping for scones is strawberry jam and cream, but here are some other alternatives:
- Lemon Curd
- Orange Marmalade
- Passionfruit Curd
- Rhubarb Compote
- Cream Cheese (for savoury scones)
- Apple Compote
Makes 12 Scones
1 Medium Egg
25g Baking Powder
490g Plain Flour
Strawberry Jam (see recipe)
- Mix together the dry ingredients and butter together until all the butter has mixed in.
- Slowly add the egg and milk to the mixture and continue mixing until a dough has formed.
- On a lightly floured surface, roll the scone dough to a thickness of 1 inch. Use a medium round cutter to cut out the scones. Flip them the other way round so that the bottom is on top. Place onto a baking tray lined with baking paper.
- Brush the tops with beaten egg. Leave the scones to rest for an hour or so.
- Preheat the oven to 180 degrees celsius (Fan). Brush the scones again with egg wash and place into the oven for about 10 minutes until golden brown.
- These are best eaten immediately so remove from the oven and leave to cool slightly and serve with jam and cream.
Store in an airtight container and will last one day.