English Tea Scones Recipe

What goes great with tea and coffee? Scones! Treat yourself to this English tea scones recipe. Who doesn’t love a buttery scone? If you have leftovers, add a quick filling and make a great breakfast sandwich the next day! These are perfect for a nice brunch spread as well.

Makes 6 large scones

2 cups + 1 tablespoon All-Purpose Flour
3 3/4 teaspoons Baking Powder
3/4 teaspoon Salt
1/4 cup Sugar
3 tablespoons cold Butter, cubed
1 Egg
1/2 cup Buttermilk
Egg wash (1 egg + 1 tablespoon milk)

In the bowl of a stand mixer fit with the paddle attachment, combine flour, baking powder, salt and sugar. Add butter and mix on low until the mixture appears sandy.

In a small bowl, whisk together the egg and buttermilk. Add to the flour mixture and mix on medium-low speed for 1-2 minutes, until a cohesive dough forms.

Form into a smooth ball and lightly cover with plastic wrap, let rest at room temperature for 20 minutes. Preheat the oven to 400F.

On a lightly floured surface, roll into a circle about 1-inch thick and cut out 4 scones with a round cookie cutter. Re-roll the scraps to get 2 more scones. Place on a lined cookie sheet and brush the tops with egg wash. Bake 15-20
minutes until tops are golden brown. Serve hot!

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