English Scones

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English Scones

Don't be intimidated by the scone any longer! This simple, delicious recipe turns out perfectly every time and is a great recipe to make with kids.
Total Time25 minutes
Course: Breakfast, Dessert
Servings: 8

Equipment

  • pastry cutter

Ingredients

  • 2 1/2 cups all-purpose flour *see notes
  • 1/4 teaspoon salt
  • 3 1/2 teaspoon baking powder
  • 6 Tablespoons cold butter
  • 3 Tablespoons sugar
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 large egg beaten

Instructions

  • Wash hands with soap and water for 20 seconds.
  • Do not taste or eat any raw dough or batter made with uncooked flour and/or raw eggs.
  • Preheat oven to 400°F.
  • In a large bowl, mix flour, salt, baking powder, and sugar. Add the butter and cut into flour mixture using a pastry cutter until mixture looks like fine crumbs.
  • Heat up the milk on the stovetop in a small saucepan until warm, but not hot.
  • Remove the pan from the heat. Add the vanilla and lemon juice, then set aside for a moment.
  • Line a baking sheet with parchment paper and put it in the oven.
  • Add the milk mixture to the dry mixture and combine them quickly with a fork.
  • Scatter some flour on the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Don't overwork the dough. Pat into a round circle about 1/2 inch high.
  • Use a pizza cutter or knife to cut into 8 equal-sized triangle wedges.
  • Brush the tops with egg wash, then carefully place them onto the hot baking tray.
  • Bake for 10-15 minutes until risen and golden on the top.
  • Remove from the oven and let cool on the baking sheet for 2 minutes before transferring to a wire rack.
  • Eat just warm or cold on the day of baking generously topped with jam and clotted cream or homemade whipped cream.

Notes

*Replace half of the all-purpose flour with whole-grain flour such as spelt, emmer, or einkorn.
**If freezing, freeze once cool.  Defrost, then put in a low oven for a few minutes until warm.

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Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

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