Classic English scones recipe. This is my base scone recipe I use for all the varieties of scone recipes I have on my website. These are so easy to make and only require a few ingredients. Perfect for breakfast or with afternoon tea.
For this recipe, you can use all vanilla extract. I wanted to add a touch of citrus flavor by adding Fiori di Sicilia flavor from Rodelle. This flavoring can best be described as bright citrus with lush vanilla notes, and is a great subtle flavor addition to this classic recipe.
English Scones
Print RecipeIngredients
- SCONES:
- 1 egg, beaten
- 1 tablespoon vanilla extract (I used 2 teaspoons Rodelle Baker’s Extract and 2 teaspoons Fiori di Sicilia flavor )
- 1/2 cup heavy cream
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 6 tablespoons white granulated sugar
- 1/2 cup cold, unsalted butter, cubed
- TOPPING:
- 1 egg
- 1 tablespoon heavy cream
- 1/2 teaspoon vanilla extract
- raw sugar
Instructions
SCONES: In a small bowl, whisk together the egg, vanilla extract and heavy cream. Let mixture sit while you prepare the dry ingredients.
Sift the flour, baking powder, salt, nutmeg and sugar in a large bowl. Use a pastry cutter to cut the cold butter into the flour mixture. Stir the wet ingredients into the dry and mix until just combined. Dump the scone dough on a piece of parchment paper and pat into an 8-inch circle, approximately 1-1/2 inches high. Place in the refrigerator to chill for at least one hour or cover overnight.
Once chilled, preheat oven to 375-degrees. Prepare the topping. Cut the circle into 8 pie shaped slices and transfer to prepared cookie sheet to add the topping.
TOPPING: In a small bowl, whisk together the egg, cream and vanilla extract. Use a pastry brush to lightly brush the top of each scone. Sprinkle raw sugar on top of each scone.
Bake scones in 375-degree oven for 22-24 minutes or until golden brown. Remove baked scones from the oven and let set for several minutes on the baking sheet before transferring to a wire rack to finish cooling.
Notes
Store at room temperature in an airtight container. Scones stay fresh for 3-4 days.
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