Classic English Scones – this British dessert is made with currants in a delicate pastry that’s perfect for tea time. Top them with clotted cream and jam
Classic English Scones
You’re looking at the picture above and probably thinking “Those are not scones! Scones are the triangular-hard-muffin-things I get at Starbucks” And yes those are American scones.
The classic English scones are more delicate, less sweet and are made to be topped. Can’t have a 5 o’clock tea without them.
Classic English scones are usually split in the middle and then topped with a bit of clotted cream and jam. I like to top of mine with creme fraiche or unsweetened whipped cream.
The complexity of flavors is amazing. When you take a bite, you feel the texture and a little sweetness from the currants. A soft pastry that is perfect for breakfast and with coffee and tea.
I don’t know why I’ve always had a fascination with 5 O’Clock tea. In Miami, I haven’t found a place that hosts one.
But whenever I travel to New York, there are plenty of places where you can have a delicious proper English 5 O’Clock tea with loose tea leaves, a tower of mini pastries, finger sandwiches and of course, scones.
Making them is really easy and doesn’t involve 100 steps. You can also make them Gluten Free, just replace the all-purpose flour with gluten-free flour.
I made 2 batches this morning, one GF for my mom and the regular kind. Both turned out perfect with this recipe.
Once you try these classic English scones, you’ll be hooked! Your morning or afternoon coffee will now have a delicious and sophisticated sidekick.
I added a hint of lemon zest to compliment the acidity of the clotted cream. It really goes well with the jam and the currants.
So cheerio Mate! Fancy a scone? (My daughter has a slight Peppa Pig addiction)
I hope you can try these delicious classic English Scones at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
- 8 tablespoons unsalted butter softened
- 3 cups of all-purpose flour
- 1 cup of milk
- 2 tablespoons baking powder
- 1 cup dried currants you may use raisins
- 1 teaspoon of Lemon zest finely chopped
- 2 large eggs
- 1/3 cup + 1 Tablespoons granulated sugar
- Pinch of salt
Preheat oven to 425 Degrees Fahrenheit
In a food processor add the flour, baking powder, salt, zest and sugar. Pulse a few times until combined
Cut the butter into pieces
Add the butter into the food process and pulse until the butter is fully incorporated in the mixture
Transfer this mixture into a bigger bowl and sprinkle in the currants. Mix with a spoon
In a glass, combine the eggs and milk. Whisk with a fork until combined
Reserve 2 tablespoons of this milk mixture into a smaller bowl (this will be used to top the scones)
Pour in the liquid mixture into the flour one. Mix with a spoon or spatula until fully incorporated
Line a sheet pan with parchment paper
Place dough on a floured surface and with your hands press the mixture down until it's about 1 inch thick
With a round cutter or a round glass cut out the scones and place them separate in the sheet pan
Roll up the remaining dough and repeat the process until all the dough is gone
Brush the tops of the scones with the reserved milk mixture
Bake in the oven for 10-11 minutes or until a bit brown on top
Remove from oven and let them cool before serving
Recipe slightly adapted from Cooks Illustrated
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