This British scones post is a sponsored conversation written by me on behalf of Snapple. The opinions and text are all mine. #TrueTeaTaste
We’re a little unusual in our house: I’m a Brit, the home of tea drinkers, but have always drank more coffee than tea, and my husband is American and the reverse. Actually not even the reverse as he never drinks coffee, but he is at least more American in that he drinks more ice tea than hot. He has got me into it now and then too, especially on a warm day. In fact, it even goes well with that very British of things – a ‘cream tea’ of British scones with strawberry jam and cream. Although they are usually with hot tea, they go just as well with iced, perfect on a warm day. British scones are soft and buttery, similar to American biscuits, and just as delicious.
I’ll admit right now, British scones are not the healthiest of things in that they really should be made with both white flour and butter, but they bring back so many memories of eating them as a child that I can’t resist them now and then (it’s not as if I don’t often make healthier ones most of the time). I at least made some lower-sugar strawberry chia jam to go with them to balance things out a bit.
British scones are very easy to make, being only a few ingredients and I admit to cheating a bit by using the food processor to mix it all up rather than rubbing the butter in by hand. Personally I don’t tend to make them sweet since they are being topped with jam, but you can add a little sugar if you prefer.
Tips for making scones
Tips for making sconesWhile they are easy to make, a couple things to remember when you are making scones –
- use cold butter, it makes for better scones, and cut it into small chunks before mixing in;
- handle the dough as little as possible – if you overwork it, they won’t rise properly. This means stopping mixing as soon as it all comes together, personally I don’t even knead it just press it together before rolling out gently, but not too thin;
- try to cut them out straight rather than twisting the cutter – you can dust your cutter with flour to help avoid it sticking – then carefully remove them and place on a lined baking sheet.
These British scones are lightly flaky, soft and buttery and the perfect vehicle to top with jam and cream. Traditionally it would be clotted cream, but whipped cream makes a decent alternative. Then sit back, take a bite and enjoy, washed down with your Snapple® Straight Up™ Tea. For me, it takes me back to enjoying British scones with my parents, usually when friends were visiting – who would you enjoy tea and scones with?
British scones (for an American 'cream tea')
Ingredients
- 2 1/2 cups all purpose flour 350g plain flour
- 2 tbsp baking powder
- 1/2 tsp salt
- 6 tbsp unsalted butter 90g, cold
- 1 cup milk 240ml
Instructions
- Preheat the oven to 425F/220C and prepare a baking sheet with either parchment paper or a cookie sheet.
- Put the flour, baking powder and salt in the food processor and pulse a couple times to mix.
- Cut the butter into small chunks, add it to the food processor and pulse until it is the texture of fine breadcrumbs.
- Add the milk and give just a few short pulses so the mixture comes together but no more.
- Turn the mixture out onto a floured surface and press it together into a ball. Roll it out to around 2/3in/2cm thick (slightly thicker or thinner is fine too) and cut out rounds, trying not to twist the cutter as you cut (a crinkle cutter avoids this; recipe used with a 2 1/2in/6cm cutter but you can make smaller if you prefer) then carefully transfer them to the prepared baking sheet.
- Bake for around 10-15minutes until gently brown on top.
- Note if you don't have a food processor, you can rub the butter into the four mixture by hand, then stir the milk in with a spoon but again taking care not to over-mix.
Nutrition
Try these other tasty scones:
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- apple and bacon cornmeal scones
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- gingerbread scones
Remember to pin for later!
Shellie says
I am a scone addict, but don’t make them very often.
Strawberry jam may be traditional, but my favorite sweet jam is black raspberry.
Sometimes I like a little extra zing, so I’ll use a red raspberry/jalapeno preserve made at a locally and sold at our local farmers market.
All are awesome served with a little dollop of clotted cream, crème fraiche, or whipped cream. A glass of iced ta with just a touch of lemon makes a great accompaniment.
Caroline's Cooking says
Thanks Shellie – I am similar, I love scones but don’t really make them all that often but love when I do. That raspberry/jalapeno preserve sounds delicious as well. And cream of some kind definitely always helps 🙂
Lucinda Dalton says
Thanks for this delicious recipe! I make scones (and all of my baked goods) healthier by substituting Spelt flour for half of the white. Spelt is an ancient wheat that has a buttery flavor and a lighter texture than whole wheat. I do add 1/2 tsp. of xanthan gum because spelt needs a little for adherence. My family loves them better than white scones!
Caroline's Cooking says
Thanks Lucinda. I do make a number of other scones that are quite a bit healthier but have yet to try spelt flour – must give that a go too, since you sell them so well!
Frugal Hausfrau says
So pretty and I have had scones on my mind!! Thanks for sharing with us on Throwback Thursday!
Mollie
Caroline's Cooking says
Thanks Mollie, I hope you enjoy these!
Carlee says
The scones look delicious! Too funny about the coffee/tea thing. I guess you balance each other out. Thanks for sharing at Throwback Thursday.
Caroline's Cooking says
Thanks Carlee – I agree it is a bit funny, it’ll be interesting to see what our kids like!
Ahila says
I enjoy making scones, especially raisin scones, and yours look delicious.
Caroline's Cooking says
Thanks Ahila, raisin scones are tasty as well, I agree.
Quinn Caudill says
These look so good and I love the jam. Thanks for sharing with us at Fiesta Friday. Happy FF!
Caroline's Cooking says
Thanks Quinn, the jam is delicious as well (and healthy!) Happy FF to you too.
Choclette says
I love scones and don’t make them often enough. I make mine with half wholemeal flour and half plain which keeps them light, but also give a few added nutrients and fibre.
Caroline's Cooking says
I do make a number of other scones that are more that sort of mix (but eg a little spiced, as my gingerbread scones or even healthier with carrot too like my carrot cake scones). Somehow your traditional British plain scones are white in my mind as that’s what you nearly always see. I agree part wholemeal is better for you, though!