How to Prepare Delicious Classic Scones

Classic Scones. Traditional English scones are barely sweet — they are usually eaten with sweet jam and clotted cream — and they are lighter, flakier and tastier than their American. This is a basic scone recipe that you can keep plain or you can add mix-ins to make something more like an American style bakery scone. I've been perfecting my Classic English Scones recipe for a while now.

Delightfully buttery and extra flaky, these cream Scones hail from Scotland, but the modern rendition of a classic scone is vastly different to those. Here's a basic scone recipe just waiting for you to add your own personal touches. The key to perfect scones is cold, grated butter — it's what creates those beautiful flaky layers you love. You can have Classic Scones using 10 ingredients and 12 steps. Here is how you cook it.

Ingredients of Classic Scones

1. Prepare of self-raising flour.
2. Prepare of salt.
3. It's of baking powder.
4. It's of butter cut into cubes.
5. You need of caster sugar.
6. It's of milk.
7. It's of vanilla extract.
8. You need of squeeze lemon juice.
9. It's of beaten egg to glaze.
10. Prepare of Jam and clotted cream to serve.

Whatever you call them, Mary Berry has got this classic recipe down perfectly. Whether you call them drop scones or Scotch pancakes, this classic recipe makes a perfect breakfast, brunch or. Classic English Scones are light and airy with a slight crumble. A very British treat to which you can add different dried and fresh fruit.

Classic Scones step by step

1. Heat oven to 220C/fan 200C/gas 7..
2. Tip the 350g self-raising flour into a large bowl with 1/4 tsp salt and 1 tsp baking powder then mix..
3. Add 85g butter cubes, then rub in with your fingers until the mix looks like fine crumbs.then stir in 3tbs custer sugar..
4. Put 175ml milk into a jug and heat in the microwave for about 30 secs until warm, but not hot..
5. Add 1 tsp vanilla extract and a squeeze of lemon juice, then set aside for a moment..
6. Put a baking sheet in the oven..
7. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first..
8. Scatter some flour onto 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. Pat into a round about 4cm deep..
9. Take a 5cm cutter(smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what’s left of the dough back into a round to cut out another four..
10. Brush the tops with a beaten egg, then carefully place onto the hot baking tray.
11. Bake for 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..
12. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/fan140C/gas 3) for a few mins to refresh..

Usually served with afternoon tea and clotted cream. Twists are fun but sometimes it's nice to stick to to the classics. These are the easiest, most delicious classic scones and the only twist it whether you choose cream or jam to go. Scones are as quintessentially British as the Queen, Coronation Street , tutting and the Hollywood Handshake. Whether you slather yours in clotted cream, or dollop strawberry jam on first.