{"id":7916,"date":"2021-04-06T13:16:49","date_gmt":"2021-04-06T19:16:49","guid":{"rendered":"https:\/\/uwyoextension.org\/uwnutrition\/?post_type=recipes&p=7916"},"modified":"2021-11-09T11:39:35","modified_gmt":"2021-11-09T18:39:35","slug":"english-scones-recipe","status":"publish","type":"recipes","link":"https:\/\/uwyoextension.org\/uwnutrition\/recipes\/english-scones-recipe\/","title":{"rendered":"English Scones"},"content":{"rendered":"\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

<\/div>
\n\t
\"Scone\"<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

English Scones<\/h2>\n
<\/div>\n
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.<\/span><\/div>\n
<\/div>\n
Total Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Breakfast, Dessert<\/span><\/div><\/div>\n
Servings: <\/span>8<\/span><\/div>\n\n\n\n

Equipment<\/h3>
  • pastry cutter<\/div><\/li><\/ul><\/div>\n

    Ingredients<\/h3>
    • 2 1\/2<\/span> cups<\/span> all-purpose flour<\/span> *see notes<\/span><\/li>
    • 1\/4<\/span> teaspoon<\/span> salt<\/span><\/li>
    • 3 1\/2<\/span> teaspoon<\/span> baking powder<\/span><\/li>
    • 6<\/span> Tablespoons<\/span> cold butter<\/span><\/li>
    • 3<\/span> Tablespoons<\/span> sugar<\/span><\/li>
    • 3\/4<\/span> cup<\/span> milk<\/span><\/li>
    • 1<\/span> teaspoon<\/span> vanilla extract<\/span><\/li>
    • 1<\/span> large<\/span> egg<\/span> beaten<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>
      • Wash hands with soap and water for 20 seconds.<\/span><\/div><\/li>
      • Do not taste or eat any raw dough or batter made with uncooked flour and\/or raw eggs.<\/span><\/div><\/li>
      • Preheat oven to 400\u00b0F.<\/span><\/div><\/li>
      • 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.<\/span><\/div><\/li>
      • Heat up the milk on the stovetop in a small saucepan until warm, but not hot.<\/span><\/div><\/li>
      • Remove the pan from the heat. Add the vanilla and lemon juice, then set aside for a moment.<\/span><\/div><\/li>
      • Line a baking sheet with parchment paper and put it in the oven.<\/span><\/div><\/li>
      • Add the milk mixture to the dry mixture and combine them quickly with a fork.<\/span><\/div><\/li>
      • 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.<\/span><\/div><\/li>
      • Use a pizza cutter or knife to cut into 8 equal-sized triangle wedges.<\/span><\/div><\/li>
      • Brush the tops with egg wash, then carefully place them onto the hot baking tray.<\/span><\/div><\/li>
      • Bake for 10-15 minutes until risen and golden on the top. <\/span><\/div><\/li>
      • Remove from the oven and let cool on the baking sheet for 2 minutes before transferring to a wire rack.<\/span><\/div><\/li>
      • Eat just warm or cold on the day of baking generously topped with jam and clotted cream or homemade whipped cream.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n

        Notes<\/h3>
        *Replace half of the all-purpose flour with whole-grain flour such as spelt, emmer, or einkorn.<\/span>
        <\/div>\n**If freezing, freeze once cool.\u00a0 Defrost, then put in a low oven for a few minutes until warm.<\/span><\/div><\/div>\n<\/div><\/div><\/p>\n

        <\/p>\n

        \n
        \n