Traditional scones
6 servings
30 minutes
Traditional scones are a symbol of cozy tea time, originating from British cuisine. Their crumbly, airy texture with a hint of sweetness pairs perfectly with jam and whipped cream. They are easy to make: butter is mixed into the flour to create a tender structure, while added cream and vanilla extract give them a rich flavor. Scones are served warm, complementing breakfast or afternoon tea. Their history dates back to 18th century Scotland, where they were a staple of home baking. Today they are popular worldwide, remaining an unchanged classic of European cuisine.
1
In a bowl, mix sugar, sifted flour, salt, and baking powder. Add the butter cut into pieces and then crumble everything with a knife or blender.
- Sugar: 60 g
- Wheat flour: 260 g
- Salt: pinch
- Baking powder (raising agent): 10 g
- Butter: 80 g
2
In another bowl, combine milk, beaten egg, vanilla extract and pour into the flour mixture. Mix quickly until smooth.
- Chicken egg: 1 piece
- Vanilla extract: 1 teaspoon
- Cream: 120 ml
3
Transfer the dough to a floured surface, do not knead for long, just lightly press and shape into a ball. Roll it out into a thick circle about 18 cm in diameter.
4
Use a round cutter with a diameter of 6-5 cm (dipping it in flour first) to cut circles from the dough and place them on a baking sheet.
5
Grease the surface of the dough circles with milk or cream.
- Cream: 120 ml
6
Bake for 15–18 minutes in an oven preheated to 190 degrees until golden brown. Check readiness with a wooden stick. Cool down.
7
Scones are served with jam, melted or whipped cream. Enjoy your meal!
- Cream: 120 ml
