Basic British Scones recipe

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Ingredients

2 cups all-purpose flour
1 teaspoon cream of tartar
½ teaspoon baking soda
1 pinch salt
¼ cup margarine
⅛ cup white sugar
½ cup milk
2 tablespoons milk

Nutrition Info

124.3 calories
carbohydrate: 18.8 g
cholesterol: 1 mg
fat: 4.2 g
fiber: 0.6 g
protein: 2.6 g
saturatedFat: 0.8 g
servingSize: -
sodium: 102 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

  2. Sift the flour, cream of tartar, baking soda and salt into a bowl.

  3. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and enough milk to mix to a soft dough.

  4. Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness. Cut into 2-inch rounds and place on the prepared baking sheet. Brush with milk to glaze.

  5. Bake at 425 degrees F (220 degrees C) for 10 minutes then cool on a wire rack. Serve with butter or clotted cream and jam.

Recipe Yield

1 dozen

Recipe Note

After much trial and error, I've come up with this basic scone recipe which rivals the scones at Tea & Sympathy in NYC.

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