Scones are a wonderful treat. Whether you serve them as an afternoon snack or have them for lunch, they are simply amazingly tasty. And so diverse, as you can have them as a sweet or savory option and no matter which one you choose, you will always be happy. Each of the two options here makes 8 scones.
Ingredients for traditional scones
- 2 cups of all-purpose flour
- ¼ cup (55 grams) of cold butter
- 5 teaspoons of baking powder
- 2/3 cup (150 ml) of milk
- 1 pinch of salt
- Mix of 1 egg yolk with 1-2 tablespoons of milk to spread on scones before baking
Ingredients for cheese scones
- 1 ¾ cups of all-purpose flour
- 3 tablespoons (40 grams) of cold butter
- 5 teaspoons of baking powder
- ½ cup (100 ml) of milk
- ¼ teaspoon cayenne pepper
- ¼ teaspoon of mustard
- ¼ cup (60 grams) of sharp cheddar
- Mix of 1 egg yolk with 1-2 tablespoons of milk to spread on scones before baking
Pre-heat the oven to 180° C/350° F. Mix all the ingredients until your dough is well-blended – for the cheese scones make sure you first add everything except the cheese, and only knead it in last. Then roll out your dough until it is about 2 cm (0.8”) thick. Since I don’t own a pastry cutter, I use a normal water glass to cut out my scones so they get the typical round form. If you are less concerned with a picture-perfect look, simply cutting the dough with a knife into squares or triangles is absolutely fine as well. Place your scones on baking paper and spread your yolk-milk mix on top. Let them bake in the oven for approximately 15 minutes. Now your scones should have a golden brown color and be nicely puffed.
Serve them with whipped or clotted cream and strawberry jam (for a recipe for a homemade version, click here). The cheese version is super tasty combined with a chutney or simply with a bit of butter.
