Basic British Scones

Basic British Scones

205
Angela Martini 0

"After much trial and error, I've come up with this basic scone recipe which rivals the scones at Tea & Sympathy in NYC."

Ingredients 25 m {{adjustedServings}} servings 124 cals

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 124 kcal
  • 6%
  • Fat:
  • 4.2 g
  • 6%
  • Carbs:
  • 18.8g
  • 6%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 134 mg
  • 5%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. Sift the flour, cream of tartar, baking soda and salt into a bowl.
  3. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and enough milk to mix to a soft dough.
  4. 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.
  5. Bake at 425 degrees F (220 degrees C) for 10 minutes then cool on a wire rack. Serve with butter or clotted cream and jam.
Tips & Tricks
Basic Quiche by Shelly

Watch how to make this versatile quiche.

Basic Corn Muffins

See how to make simple, versatile, and delicious corn muffins.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 205

  1. 248 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
NINGENSUKI
1/27/2004

I don't know how the other guys handle the dough in this recipes, but I choose it anyway, despite the bad reviews because of the low fat content. Couple of tips for this recipes: 1)Do not "overub-in" the butter. Yes! please use butter for the flavour, instead of the margarine. 2)Make sure everything is extremely cold. 3)Do not knead the dough for more than 8-10 times, even when there are crumbs left behind, just pat them onto the dough when you shape it out on the cookie sheet. 4)Instead of cream of tartar and baking soda, add 2 tsps of baking powder. I made many many scones before, but never ever cut any of them into circles as suggested in recipes. Instead roll the dough out into a 6" circle and scour the circle into 6 triangles is my favourite method.

AnnaG
7/10/2003

This is the only scone recipe you need! These turn out perfect every time and they're not loaded with fat like some scones. I make these with butter instead of margarine and I usually use 3 tablespoons of sugar instead of 2 (1/8 cup). Good additions are 1 tablespoon of orange zest and dried cranberries or 1/2 cup frozen blueberries.

BRAINFEVER
5/28/2003

Finally! The perfect scone recipe. And easy. Forget the creme recipes & stuff. I substituted butter and baked at 450 for 12-15 minutes and added a tad more sugar. Also- roll out thick because mine did not rise. And I've added stuff in, like cranberries and orange, etc. It's great- you'll love it.