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.

American Scones are Wedge Shaped,Not an Authetic Scone from recipe. They also do not Raise Enough. This post may contain affiliate links. You can have English Scones using 10 ingredients and 8 steps. Here is how you cook it.

Ingredients of English Scones

You need 200 grams of all-purpose flour.
Prepare 50 grams of caster sugar.
It's 50 grams of butter, slightly softened.
Prepare 75 ml of milk.
It's 1/2 tsp of baking powder.
It's 1/4 tsp of salt.
Prepare of raisins.
Prepare of all-purpose flour, for dusting.
It's of milk, for brushing.
You need 1 small of egg.

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 step by step

Mix the flour, sugar, salt and baking powder..
Rub in butter with fingertips until it resembles breadcrumbs..
Add in milk and raisins (if using) and knead gently to make a rough dough..
Turn the dough out on counter, lightly dusted with flour, and knead until smooth. Add milk if dough is too dry, and flour if otherwise..
Roll out the dough to a thickness of about 1 cm, and cut out round shapes with a small glass or cookie cutter. You can also shape the dough with your hands..
Brush the tops with egg and milk mixture..
Place on cookie sheets with spaces between and bake in preheated oven at 190℃ for about 13 minutes or until slightly golden brown..
Serve warm with honey or jam..

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. If the scones have set the skewer will come out clean. Leave the scones on a wire rack to cool. Lightly grease a baking sheet with solid vegetable. A good English scone should neither be too biscuit-like nor too muffin-like, but should fall somewhere between the two.