Tea Scones
An English-style tea pastry made using the creaming method, with a soft, tender crumb. Best served with butter, clotted cream, or jam.
Ingredients
all-purpose flour
1 oz (30 g)
scone flour
7 oz (210 g)
butter
2 oz (60 g)
sugar
1 3/4 oz (55 g)
egg
1/2 oz (15 g)
milk
4 3/4 oz (145 g)
Instructions
1
Step 1
Sift the flour.
2
Step 2
Cream the sugar and butter until light and fluffy.
3
Step 3
Add the egg and mix until well combined.
4
Step 4
Add half of the milk to the creamed butter mixture.
5
Step 5
Add the sifted flour and stir until just partially combined.
6
Step 6
Add the remaining milk and mix until a smooth, lump-free dough forms.
7
Step 7
Roll the dough out to approximately 1/2 inch (1.25 cm) thick.
8
Step 8
Cut out dough circles using a 2-inch (5 cm) round cutter, and place them on a clean baking sheet.
9
Step 9
Brush the tops with egg wash.
10
Step 10
Bake at 440°F (226°C) for approximately 15 minutes.
11
Step 11
Once cooled after baking, you can cut the scones and serve with butter, heavy cream, and/or jam.
