English Style Scones

English Style Scones

Allergy Egg
Meal type Bread, Breakfast, Snack, Starter
Misc Child Friendly, Freezable

Ingredients

  • 2 cups All Purpose Flour (and some extra for working with the dough)
  • 1/2 cup Sugar
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1 stick Cold Butter (This needs to be cold for cutting into the dry ingredients)
  • 1 1/2 teaspoon Vanilla Extract
  • 1 Egg (beaten)
  • 1 cup Milk (I use whole milk when making these, but a less fat version is ok)

Directions

Step 1
Preheat oven to 425F ... Mix dry ingredients together
Step 2
Once dry ingredients have been incorporated, begin to add small chunks of the cold butter. Use a pastry cutter to cut the butter into the flour.
Step 3
As the dough comes together it will form fine crumbs. Try not to rush the cutting of the butter into the dough. This will make the scones lighter in texture.
Step 4
Once the fine crumbs have formed you can begin to mix in the wet ingredients. Combine the beaten egg, vanilla and milk. MIx well and slowly add into your dry ingredient.
Step 5
Turn your dough out onto a floured surface. Give it a few kneads to bring it all together. I then put the dough back into my bowl and set it inside the refrigerator to chill for 15 minutes. This keeps the butter cold and makes the dough easier to work with.
Step 6
After your dough has chilled, return it to the floured work surface and knead 3 or 4 times. Pat it out to about an 3/4 of an inch in thickness and use a round biscuit cutter to cut the dough.
Step 7
Place the circles of dough on a cookie sheet and back at 425F for 10 to 13 minutes. Until they have risen and started to turn golden.
Step 8
These are wonderful served warm or cooled off. I serve mine with fresh whipped butter and homemade strawberry jam.
This entry was posted by Shannon @VillageGirlBlog. Bookmark the permalink.

About Shannon @VillageGirlBlog

With my Husband, we raise our two sons and a nephew, three dogs, a cat, four chickens and a large garden on my just under an acre lot in a small village in Southeast Michigan. I am passionate about real food, and eating as local as we can without giving up olive oil, coffee, you know the necessities. Herb gardens and backyard chickens, reading, writing, photography are my other passions. I believe that things will work out eventually, the glass is not only half full but it is refillable.