"Proper" British scones. Recipes for English scones

Moscow, 09/06/2020, 06:29:08, editorial office of FTimes.ru, author Dmitry Novakh.

In Britain there is a traditional dish - scones. These are small wheat or barley breads that are prepared according to a very simple recipe. Traditionally, scones are usually served with tea along with jam or preserves.

Cooking time for scones is about thirty minutes. The classic recipe does not contain any additives, but there are many varieties of recipes that include fruits, berries, cottage cheese or hard cheese.

Traditional English scones - scones for afternoon tea

Over the weekend I decided to make the famous British buns called scones. The recipe is extremely simple, so it is not surprising that these buns are usually baked for breakfast - this task will require very little time from you.

My husband and I tried scones for the first time in Hong Kong at a tea ceremony. There were delicious sandwiches, cakes, and pastries, but what I remember most was the English scones. They are very tender, hard on the outside and soft on the inside. And when they are served while still warm, it is impossible to stop devouring this delicacy.

Ingredients:

Flour - 450 g;
Butter 55 g;
Milk 250 ml;
Sugar 2 tbsp;
Baking powder 2 tbsp;
Salt 1/2 tsp;
Egg (1 pc.) - optional

Preparation:

Mix dry ingredients - flour, sugar, baking powder and salt.

Add the cold butter and start mixing it with the dry ingredients with your hands.

Make a well and pour in milk. Mix the dough well.

Place the dough on a floured surface.

We begin to roll out the dough, which should be approximately 2 cm thick.

Take a glass with a diameter of about 7 cm and cut out circles from the dough.

Place future scones on a baking tray lined with baking paper and brush each bun with beaten egg. If you don't have eggs at home, you can skip this step.

Place the baking sheet in an oven preheated to 180 degrees for 15-20 minutes. Once the scones have risen and browned, you can remove them from the oven.

British scones are usually served with butter, clotted cream and jam.

Bon Appetit everyone!

Scones according to an old recipe

The name of the buns speaks of their Scottish origin. The word schoonbrood simply means white bread (schoon - “clean”). Thrifty Scots even used peas for flour. Therefore, white wheat bread was eaten on holidays. At first, the recipe called for frying scones in oil, like donuts. But when baking powder for dough began to be used everywhere, buns began to be baked. In Ireland, potato starch is traditionally used. These scones are called Irish Soda Farls. They are made unsweetened. The recipe is very similar to the previous one. Just don’t add sugar to the flour. The egg must be beaten with a mixer until it doubles in size. Only then pour in the milk. Knead, roll out, cut out buns with a mold. Brush the top of the product with egg yolk diluted with a spoonful of milk. Bake at 150 degrees for half an hour.

British scones

To understand Britain, you need to try scones! These fluffy mini buns are an integral part of the traditional tea ceremony. According to the rules of etiquette, still warm scones are cut or broken crosswise, jam (usually strawberry) is spread on one half, heavy cream is placed on top and the other part of the bun is covered. This whole simple construction is eaten and washed down with hot tea with milk.

There are dozens of different recipes for making scones. They come sweet or unsweetened, plain or with raisins, poppy seeds, berries, scones with cheese and bacon. In any case, the “correct” scones should be high, with a golden crust and a soft snow-white crumb. It is not difficult to prepare them at home. In addition, this British pastry has another advantage - it is prepared quickly, in just 30 minutes, including baking!

Ingredients

wheat flour – 250 g
sugar – 50 g
salt – 1 chip.
baking powder - 2 tsp. with a slide
cold butter – 70 g
cold milk – 100 g
33% cream – 20 g + 1 tsp. for lubrication
vanilla essence – 4-5 drops
chicken egg – 1 pc.

Preparation

Immediately turn on the oven to heat up to 180-190 degrees, since the scone dough takes about 5 minutes to knead. In a deep bowl, mix all the dry ingredients: sifted flour, salt, sugar and baking powder.
Add butter, cut into small cubes. We crush everything into crumbs - you can chop it with a knife or rub it with your hands, but very quickly so that the butter does not melt. We make a depression in the center.
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Mix milk, cream and egg in a glass, add a little vanilla essence and beat with a fork.
Pour the liquid ingredients into the bowl with the flour mixture.
Mix quickly with a fork. Gather the dough into a ball and place it on a work surface generously sprinkled with flour. Sprinkle flour on top and knead lightly (do not knead, otherwise the butter will melt and, as a result, the buns will be tough).
Read also: Pork baked in a piece in a sleeve in a slow cooker
Knead the dough into a layer approximately 2 cm thick. There is an important point here - the thicker the layer, the higher and plumper your buns will turn out. Therefore, do not overdo it, do not make the layer too thin, otherwise you will end up with cookies, not buns.
We cut out circles from the dough - you can use a special 6 cm cutter for the dough or take a regular glass with thin walls. To prevent the dough from sticking, you need to dip the glass in flour.
Transfer the preparations to a baking tray lined with baking paper. We stack the dough scraps on top of each other (this way we will maintain the layering of the dough) and cut out the round cookies again. There will be 12 pieces in total (if you make the blanks thicker, there will be 10 pieces).
Using a brush, sweep away the excess flour and grease the surface of our future buns with heavy cream. Bake for 15-20 minutes in a preheated oven at 180-190 degrees until golden brown. The buns should double in size and become lightly browned.
Remove the finished scones from the baking sheet, put them in a bowl and cover with a towel, leave for 10 minutes to cool - this will make them softer. Serve with melted cream (as an option, you can whip regular 33% cream until stiff or grease the buns with butter that has slightly melted to room temperature) and berry jam. They go especially well with strawberry or redcurrant jam.

Skins taste best when warm, but they can also be served cold. It’s best to store them in a bag, so they don’t go stale longer. Have a nice tea party, friends!

Real British scones: a classic breakfast scone recipe

All relatives are very happy when the house smells of pies or any other baked goods. Children run endlessly to see if it’s ready, or take an active part in the cooking process.

Well, I just can’t bear to wait - I want to try it quickly. The ideal sweet pastry in this case would be English muffins prepared according to the classic recipe.

British scones are usually cut into two parts and coated inside with one of their favorite fillings. This could be butter, jam, preserves or whipped cream. I like the following option for serving buns best. Cut the scone in half, spread one half with cream cheese mixed with butter in a 1:1 ratio and salted with a pinch of salt. Spread the other half with raspberry or strawberry jam. Connect the two halves and get unspeakable happiness while devouring scones .

You will need:

100 g butter;
3 cups wheat flour;
1/2 cup sugar;
1/2 teaspoon salt;
3 teaspoons of baking powder (no heaping!);
1/2 cup cream;
1/2 cup milk;
vegetable oil or fat for greasing the baking sheet.

How to make classic scones (English muffins) - step-by-step recipe with photos:

Chill the butter in the freezer until solid (about 30 minutes).

Be sure to sift the flour through a sieve and mix in a large bowl with sugar, salt and baking powder. Add some butter here on a coarse grater.

To simplify the preparation of the dough and reduce cooking time, you can use a mixer or blender.

Quickly rub all the ingredients with your hands or chop with a knife until they form coarse crumbs.

Add cream and milk to this mixture, stir until smooth.

Important: the dough for scones should not be kneaded too much or rolled out more than once, otherwise the scones will turn out hard.

Place the dough on a floured table and roll it out into a layer about 2 cm thick.

We cut out the circles with a thin glass or a mold (you can make scones not only round, for example, in the shape of hearts).

Place the mugs on a greased baking sheet and brush the top with milk.

Bake in an oven preheated to 190 degrees for 10-15 minutes until golden brown. Serve delicious English muffins for breakfast.

Curd scones

A recipe for Scottish or Irish buns involves using more than just wheat flour. Mix it (one hundred grams) with half a glass of instant oatmeal or bran. Add half a teaspoon each of salt and sugar. Add cookie powder or soda. Three 50 g of cold butter. Mash all the ingredients into crumbs. Carefully knead one hundred and fifty grams of cottage cheese with a spoon of paprika. If desired, you can add chopped dry herbs. If the cottage cheese is too dry, dilute it with two tablespoons of milk or sour cream. Quickly knead the dough. Let it rest for about twenty minutes so that the oatmeal swells. After that, roll out, cut out circles and place on a baking sheet. The recipe calls for baking these scones in an oven preheated to two hundred degrees for about twenty minutes. They are served hot, and not only for tea. You can snack on the broth with them.

Classic cheese scones: delicious cheesy English muffins

The most delicious airy buns for tea. Preparing them is not difficult even for a novice housewife. Cheese scones made from authentic English recipes are an all-time classic.

They are ideal for any occasion: for tea or coffee, for breakfast and an afternoon snack.

You will need:

200 g wheat flour;
80 ml cream;
20 g butter;
100-120 g grated hard cheese;
1 teaspoon sugar;
1 teaspoon baking powder;
a small pinch of salt;
1 egg for brushing.

How to cook cheese scones according to the classic recipe:

The cooking process differs little from previous recipes. Mix the dry ingredients: sifted flour, salt, baking powder and finely grated cheese. Stir.

Chop the butter into fine crumbs with a knife and mix with the flour mixture.

Lightly beat the raw egg with sugar in a separate bowl. Mix half into the English muffin batter and reserve half for brushing the tops.

Stir well until smooth. Place the prepared scone dough on a lightly floured work surface and form into a ball.

You can put the dough in the refrigerator for 20-30 minutes and then form the buns.

In the oven, cheese scones are baked for 15-20 minutes until golden brown at a temperature of 180-190 degrees (depending on your oven).

In order for the scones to retain their taste, you need to place them in the freezer while still warm after baking.

How to serve scones

For breakfast, these golden brown buns with a crispy crust can be eaten with coffee. But there is a certain Devonshire ritual when scones are served with tea. Not only buns and aromatic drink are placed on a special table. The obligatory components of such a tea party are whipped cream and thick, non-spreading jam (preferably strawberry, but orange is also possible). The buns are served hot or at least warm. According to etiquette, you need to break the scone crosswise. Take one half in your left palm. Using a knife in your right hand, spread jam onto the crumb, and then cream. All this is washed down with aromatic freshly brewed tea.

Raisin scones - classic recipe

Extraordinarily tender and aromatic scones with raisins will captivate you from the first bite. This is a cross between an airy sponge cake and a shortbread cookie with a creamy flavor. Incomparable dessert! But it’s quite difficult to tear yourself away from high-calorie delicacies.

Ingredients:

egg – 2 pcs.;
milk – 150 ml;
raisins – 50-100 g;
flour – 500 g + 100-200 for rolling;
butter – 80 g;
sugar – 80 g;
baking powder - 4 tsp;
salt - a pinch.

Quantity: 15-17 pcs.

Preparation time: 15-20 min.

Cooking time: 20 min.

How to make raisin scones

Seedless raisins should be sorted, washed and dried. Dried fruits that are not particularly fresh and hard should be soaked in warm water for a while, and only then rinsed and let the water drain from the raisins onto a towel.
Mix milk with eggs.
Mix 500 grams of flour, sugar, baking powder and salt, add cold butter and chop into crumbs.
Stir raisins into flour mixture. This is done at this stage so that the dried fruits are evenly distributed in the dough.
Lastly, add the milk-egg mixture.
Knead the dough.
Pour flour onto the table and transfer the dough, gather it into a ball, stirring.
Distribute on the table with your hands in the form of a layer - 2-3 cm thick.
Cut into circles with a glass. Do not knead the scraps, but collect them in a pile, press them down with your fingers and cut them again. Transfer to a greased baking sheet.
Bake at 190 degrees for about 20 minutes. The scones should increase slightly in size and brown.

Baking is good both warm and chilled. Traditionally, English scones are eaten cut and filled with butter or soft cheese.

Honey scones

Everything is clear here. We use dry ingredients and butter in the same proportions as for sweet British scones. Knead the crumbs with your fingers. In another bowl, combine two hundred grams of yogurt and 60 g of honey. The dairy product can be anything: neutral, with fruit additives, with bran. The buns will reflect the taste and aroma of yogurt. Although honey also plays a role. Unlike all previous recipes, this dough requires long kneading. Roll it out into a layer. Let's add it in three. Roll out again. Cut out the buns. We bake them in a hot oven at 220 degrees for about ten minutes.

English scones for tea

Buns are consumed freshly baked. They are a real little fragrant miracle! The outside is crispy, the inside is soft and doughy. English tea drinking is the most famous tradition of Foggy Albion. And you can serve whatever you want with this noble drink. For example, the classic British bun - scone. Recipe from Yulia Vysotskaya.