Delicious British Scones
Scones are a popular tea time treat for many British people. We tried a basic scone recipe in the school kitchen this week and really enjoyed the results!
Ingredients: (makes 8-10 scones)
- 1 egg
- a little bit of milk
- 25 grams of sugar
- 225 grams of flour
- 2 teaspoons of baking soda
- 50 grams of Butter, softened (and a little extra to grease the tin)
Equipment:
- large mixing bowl
- muffin tin
- scale
- cutting board
- rolling pin
- measuring cup
- a tall, narrow glass
Recipe:
- Preheat the oven to 220 degrees Celsius.
- Use a little bit of butter to grease the muffin tin so the scones don’t stick to the bottom.
- Put the flour, sugar, and baking sugar in the large mixing bowl and mix them together.
- Cut the butter into small pieces, and add them to the bowl. Use your hands to break up the butter and mix it into the flour and sugar so that it looks like breadcrumbs. Be careful not to make the butter too warm!
- Crack one egg into the measuring cup.
- Pour milk on top of the egg so that all together the liquid is 100mL with the milk and the egg together. Mix the egg and the milk together.
- Pour the egg and milk into the mixing bowl with the other ingredients. Use your hands to gently mix the dough together, and press the dough into one ball. Be careful not to overwork the dough or make it too warm.
- Put a little bit of flour on the counter, and then dump the dough ball onto the counter. Use the rolling pin to roll it out so that it is 1-2cm thick (not too thin!).
- Use the top of a narrow glass to cut out circles of dough and put them in the greased muffin tin.
- Put them in the oven for 12-15 minutes (until they’re golden on the top).
After your scones are done baking, you can eat them the British way with a little clotted cream and jam on top!
