Afternoon Tea Scones

Course Bread, Cookies & Pastries

Cuisine British

Prep Time 15

Cook Time 18

Total Time 33

Servings medium sized scones

Calories 327

Author Christina Conte

This recipe produces a lovely, light scone, typical of those served at afternoon teas all across the UK.

Ingredients

2 cups all-purpose flour
2 tsp baking powder
2 Tbsp sugar
⅛ tsp salt
⅓ cup unsalted butter (cold)
1 egg room temperature
4 oz buttermilk (plus 1 Tbsp more)
¼ cup raisins or currants (optional)
1 jar jam to serve
1 cup cream to serve

US Customary - Metric

Get Recipe Ingredients

Instructions

Heat oven to 400ºF (205ºC)
In a bowl, place the dry ingredients. Mix lightly to combine. Set aside.
In a measuring jug, put the buttermilk (including the 1 tablespoonful of buttermilk.) Beat the egg in a small bowl, then pour into the buttermilk. Stir to combine.
Place the butter in the center of the dry ingredients and cut with a knife into about 16 pieces. Next, take another knife, or pastry blender and cut/mix the butter into the flour until resembles coarse crumbs, finishing off the pastry using your hands to rub the butter into the flour. It's ready once the pieces have become quite small.
Make a well in the center of the dry ingredients and pour in the egg and buttermilk, (reserving one tablespoonful of liquid in the jug). Don't forget this last step as it will save you using a second egg.
Mix gently with a wooden spoon until a dough forms, just about 10 seconds. (If you are adding dried fruit or any additions, add it now.)
Place dough onto a clean, well-floured surface. Form into a ball, then pat out to approximately 3/4″ in thickness. Do not knead the dough or it will make the scones tough.
With sharp cutters, cut out scones and place on silicone baking mat or parchment lined baking tray. Gently knead scraps together and repeat until dough is finished, (make a “runt” with the remaining little bit of dough).
Using a pastry brush, brush the tops of the scones with the remaining tablespoonful of egg/buttermilk mixture.
Place in middle of preheated oven for about 9 minutes, then turn tray 180º and continue to bake for another 9 minutes or until scones look golden brown on top.
Remove from oven, and place in a towel lined basket, or on a cooling rack if you wish to serve them on a plate. Serve with butter, or real cream and jam.

Notes

TO FREEZE: A) bake and don't brown completely, cool on rack then freeze scones individually until hard, then place in a freezer bag. B) before baking, freeze completely, then place in freezer bag.
TO HEAT FROM FROZEN: A) Remove as needed and reheat/finish browning in air fryer or oven (350ºF/175ºC) for about 10 minutes. B) Remove as needed, leave at room temperature for about 30 minutes, then bake as directed in the recipe.
Nutrition facts include raisins, jam, and cream
Be sure to follow my tips for best results.
Omit the salt if you use salted butter

Nutrition

DID YOU MAKE THIS RECIPE?Please leave a review by clicking on the RATE button above in the purple header or share a photo and tag @ChristinasCucina on Instagram!