old fashion english scones

By: adamgaffey
September 24th, 2009 • Related • Filed Under
feature photo

Who would think that it is an art in making scones right? Scone, made from only a handful of different ingredients can be challenging and complicated to do.

I have been making scone for the best part or 18 years, started out in my home town then progressed from there. Scone has always been one of those things which recipe is not needed. Instead, it is about instant, about groping attempt to gauge the amounts of ingredients, about the feel of the mixture. In Australia, scone is a pass time served in all shapes and forms, from hi teas to savories scones. The years spent at London very much compounded my addiction of making scones. People take pleasure in having scone to pass their time during high tea, my pleasure was derived from making them. After all, that’s the birth ground for scone!

I must say that its been a while since I last made them, so it’s back to the basics for me. There are many different variation based on one’s innovation – you can add on with scones, raisins, dates dried cranberries etc.

But I like in plan with jam and cream, clotted if you can get it. Call me “old fashion”.

Traditional English scones

Difficulty: Beginner
Servings 6


2cups Plan flour or 270gm

1tbls baking powder

1-2 tbls cold unsalted butter

150-200mls fresh milk

2tbls Sugar, castor

2 tsp salt

1-ingredients



Method:

2-kneading


First, sift the dry ingredients into a bowl and with your finger knead in the cold butter, until well incorporated, like fine bread crumbs.

3-after-butter

Then add in milk and mix with a table knife(my grandmother’s way) mix just until you can form a dough, that place on a floured bench and roll out to a round 1inch thick.

Next cut out and place on a tray bunched together, brush on some milk, place in the oven at 180c for around 15-20 minutes.

6-brush-milk-prior-to-baking

Remove and cool a little.

7-after-baking

Serve with jam and cream the old fashion way.

8-the-scone-finish1

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There Are 12 Responses So Far. »

  1. Comment by karenmarie
    1:53 pm on September 24th, 2009 :

    I love scones :D

  2. Comment by akiki
    9:12 pm on September 24th, 2009 :

    yummy~~~

  3. Comment by WF
    10:10 pm on September 24th, 2009 :

    nice photos and lovely scones that you have made. how long can the scone be kept after i bake them? can i put them into the chiller? or put at room temperature is better?

  4. Comment by yetmee
    9:52 am on September 25th, 2009 :

    Me too! Me too! love em…scones

  5. Comment by Ann
    11:36 am on September 27th, 2009 :

    tried this recipe this morning,served with my home made grape jam and of course cream, yummmy

  6. Comment by yetmee
    1:43 pm on September 27th, 2009 :

    Hi, Ann, you got to send us some next time…
    wanna share your homemade grape jam recipe?…let me know!

  7. Comment by Shefali Roy
    12:52 pm on September 29th, 2009 :

    Loved to see the method of scones. Its really a nice method for online shoppers to learn some new recipe day by day.

  8. Comment by Ann
    3:35 pm on September 30th, 2009 :

    Hi Yetmee, the recipe is very simmple, but I am not sure how to contact you to share it.

  9. Comment by yetmee
    5:05 pm on September 30th, 2009 :

    Hi, Ann, just email me at yetmee@emmagem.com

  10. Comment by seWei
    5:34 pm on October 5th, 2009 :

    Wooo….looks so delish
    i LOVE scones, thanks loads for the recipe, it’s so simple.

    i added brown sugar too, it makes the scones smell irresistable. without brown sugar, it already smells awesome, just that i have a personal liking for brown sugar.

    thanks again for the simple recipe! yum yum!

  11. Comment by Lizzy B
    5:46 pm on November 11th, 2009 :

    Nice one and great choice for featuring the scones, never thought that it is this simple. Hope you will cover more on the cookies, cakes or finger food!

  12. Comment by Bubbles
    1:06 am on December 12th, 2009 :

    I love scones too. Yours fluffed up really nicely. I don’t like to use hands too much though and generally ‘cut’ the butter into the flour with two butter knives – grinding them against each other. Seems to be better given the heat coming off the hands tends to melt the butter faster in Malaysia’s humid climate.
    I also use buttermilk – Can’t afford the real stuff but a good substitute is to make your own buttermilk by just adding a tablespoon of lemon juice/ white vinegar to a cup measurement of whole fat milk, stirring it in and letting the mixture sit for about 10 mins on the counter.
    The scones come out supersoft and fluffy. I’ve never looked back.

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