Today’s recipe has a special place in my heart! These easy British Scones remind me of one my favorite vacation destinations: London. My husband and I love everything British: the accent, the weather, and especially the food. Yes, I’m serious, I love British food.
London is a great city for foodies. Even if you’re a student and don’t have much money (like we did on our first trip, where we stayed in a hotel room without windows to save money) you can experience Michelin starred cuisine (choose the lunch menu), eat the finest sandwiches from Harrods (go there just before they close), and taste traditional Afternoon Tea (get the cream tea instead of the whole Afternoon Tea).
These scones are so simple to make! I like to make the whole recipe and freeze most of them. Then when I want one I defrost it, most times I use my toaster oven or just let them sit on the counter for a few hours, and they taste like fresh out of the oven!
Like my Easy Lemon Raspberry Cake or my Banana Muffins with Cinnamon Streusel, British-style scones are a great addition to a brunch or special-occasion breakfast like Mother’s day, Easter or Christmas. (Have a look at my Breakfast & Brunch category for more brunch inspirations!)
- 2 1/2 cups all-purpose flour (320g)
- 1/4 tsp salt
- 3 1/2 tsp baking powder
- 3/4 stick cold butter (85g)
- 3 tbsp granulated sugar
- 3/4 cup milk (175ml)
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1 egg beaten
- Preheat the oven to 400°F (200°C).
- In a large bowl mix flour with the salt, baking powder, and sugar. Add the butter, then rub it in with your fingers until the mixture looks like fine crumbs.
- Heat up the milk on the stove until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Line a baking sheet with a silicone baking mat and put it in the oven.
- Add the milk mixture to the dry mixture and combine them quickly with a fork.
- Scatter some flour on the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Don’t overwork the dough. Pat into a round about 1.5-inch (4cm) high.
- Use a 2 1/2 inch round cookie cutter and plunge into the dough, repeat until all the dough is used. You should get 8 scones.
- Brush the tops with egg wash, then carefully place onto the hot baking tray.
- Bake for 10-15 mins until risen and golden on the top. Eat just warm or cold on the day of baking generously topped with jam and clotted cream.
If freezing, freeze once cool. Defrost, then put in a low oven for a few minutes until warm.