These English Scones are buttery, flaky with some touch of raisins. They are so easy to make! Serve with cream and your favorite jam for a delightful Tea time treat.
English Scones Recipe
2 large eggs
120ml buttermilk (about ½ cup)
120ml full cream milk (or whole milk)
3 ½ cups (435g) Plain flour
⅓ cup (65g) sugar
2 tablespoons baking powder
½ teaspoon salt
⅓ cup (75g) cold butter, (cut into cubes)
2 tablespoon Raisins (optional)
Preheat the oven to 230°C. Prepare a baking sheet lined with parchment paper. Set aside.
In a measuring jug or bowl, whisk the eggs, buttermilk and milk. Don’t forget to reserve about 2 tablespoons of mixture for brushing. Set aside.
In a mixing bowl, mix together flour, baking powder, sugar, and salt.
Add butter and mix until crumbly. (Notes: it is best to thoroughly coat the flour with butter to minimize the formation of gluten to make tender and light scones.)
Add egg mixture and mix until just combined. It will be a little sticky, but that’s fine. Then add some raisins and mix to incorporate (optional).
Prepare the working table and dust it well with flour. Knead the dough with floured hands and smoothen it out a bit. Flatten into one inch thick dough and use a round 3″ inch cookie cutter and cut out as many scones. Gather the excess dough and continue to cut more scones.
Transfer the scones into the prepared baking sheet and arrange, then brush on the reserved egg mixture on each scone.
Bake for 10-12 minutes, or until golden brown.
Let it cool on a wire rack for 10 minutes. Serve with butter or your favorite jam. Enjoy!