Basic British Scones
For a weekend breakfast I decided on Scones recently! These are one of my very favorite breakfast pastries to make - soft, fluffy, just a little sweet and completely satisfying. I searched AllRecipes.com for a new recipe to try and located the Basic British Scone and decided it had good reviews and looked like a nice one to try.
Started with milk, baking soda, cream of tartar, AP flour, butter, Stevia and salt.
Added the flour and crem of tartar to the sifter.
Followed by the baking soda.
And a pinch of salt.
Sifted the dry ingredients into a bowl.
Soft and fluffy!!
I put the butter slices in the flour mixture.
Cut the butter in until it resembled coarse crumbs.
Stirred in the Stevia.
Next came the milk!
Mixed up the dough and formed into a ball .
Lightly floured the surface and patted out the dough into a circle.
Cut into 6 wedges.
Brushed with milk once placed on the baking sheet.
Baked up for 10 minutes until they were puffed up, fluffy and pretty!
Topped mine with my favorite jam and really enjoyed these! I thought the recipe was great as is, though I did up the original sugar from 2 TBS to 3 TBS but I do think I might make it 1/4 cup next time since I thought the sweetness was VERY understated and I like my scones to have a sweet flavor to them!
- 2 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1 pinch salt
- 1/4 cup butter
- 3 TBS white sugar (or powdered sugar substitute)
- 1/2 cup milk
- 2 tablespoons milk
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Sift the flour, cream of tartar, baking soda and salt into a bowl.
- Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and enough milk to mix to a soft dough.
- Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness. Cut into 2-inch rounds and place on the prepared baking sheet. Brush with milk to glaze.
- Bake at 425 degrees F for 10 minutes then cool on a wire rack. Serve with butter or clotted cream and jam.