English Scones. Scones are the easiest British teatime treat and chances are that you will have all the ingredients for Brush the tops of the scones with the beaten egg. British scones are more dense, slightly drier, and more crumbly than biscuits. They typically contain much less butter that biscuits as well.

English Scones Recipe photo by Taste of Home. American Scones are Wedge Shaped,Not an Authetic Scone from recipe. They also do not Raise Enough. You can cook English Scones using 9 ingredients and 10 steps. Here is how you achieve that.

Ingredients of English Scones

It's 1 cup of chocolate chips.
It's of organic.
It's 1 cup of all-purpose flour.
You need 1 tsp of baking soda.
It's 1/4 cup of sugar.
It's 1/2 tbsp of vegetable oil.
It's 1/4 tsp of salt.
Prepare 1 of eggs.
It's 3/4 cup of milk.

English scones are more similar to American biscuits and they're often topped with butter, jam, or clotted cream. American scones are different, but different isn't necessarily a bad thing! Scones are an intrinsic part of both British and Irish cooking. The classic scone in this recipe has been mixed, baked, and eaten on these islands for centuries and are as popular today as they ever were.

English Scones instructions

Preheat oven to 425°F..
Mix dry ingredients in a med-large bowl..
Add egg and milk to bowl and mix well..
You can add scone filler ingredients here if you like : chocolate chips, blueberries, raisins, etc..
Leave 2 tablespoons in bowl. This will be used as a glaze later..
Once everything is mixed, dump contents onto floured surface and form dough with your hands..
Roll out dough to 3/4inch thickness. Use round cookie cutter to cut scones out of dough..
Place scones on greased cookie sheet..
Glaze top of scones with the remaining 2 tablespoons of mixture. Leave sitting at room temperature for 10 minutes..
Place scones in oven for 10 minutes..

If the scones have set the skewer will come out clean. Leave the scones on a wire rack to cool. A scone (/skɒn/ or /skoʊn/) is a baked good, usually made of wheat, or oatmeal with baking powder as a leavening agent and baked on sheet pans. A good English scone should neither be too biscuit-like nor too muffin-like, but should fall somewhere between the two. Lightly grease a baking sheet with solid vegetable.