A traditional English scone is quite similar to what we think of as a Southern biscuit. They are light and a bit crumbly in texture with just a hint of sweetness.
Meanwhile, the American scone is a bit different from its English counterpart. The American versions tend to be infused with more flavors and are generally eaten on their own. However, in Great Britain, scones are much simpler in flavor. They do not have quite as much butter or sugar as the American scone because they are meant to be served with lots of clotted cream, preserves or lemon curd.
Traditional English Scones
Yields 9 to 12 scones, depending on the size
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21⁄3 cups flour
11⁄2 tablespoons baking powder
2 tablespoons sugar
½ teaspoon salt
1 stick frozen unsalted butter
1 egg
¾ cup whole milk
¼ cup water
1 teaspoon crystallized sugar
- Preheat the oven to 400 F. Line a baking sheet with parchment paper.
- In a large mixing bowl, sift together the flour, baking powder, sugar and salt until combined.
- Use a box grater to grate the frozen butter into the sifted mixture, and then use a fork or pastry cutter to combine the butter into the flour until it resembles wet sand.
- Separate the egg. Then in a small bowl, whisk the milk and egg yolk together. Use a rubber spatula or wooden spoon to combine this into the flour mixture until it forms a dough ball.
- Place the dough ball onto a well-floured surface, and dust the top of the dough with more flour. Do not use a rolling pin but gently pat the dough into a 2-inch round disk.
- Use a 2 ½- to 3-inch-round cutter to cut the scones out, making sure to dip the edges of the cutter into flour to prevent the dough from sticking to the edges.
- Place the scones on the lined baking sheet. Whisk the remaining egg white and water together to form an egg wash.
- Use a pastry brush to brush the tops of each scone with a little egg wash and sprinkle each with a little crystallized sugar. Bake the scones for 12 to 15 minutes or until golden in color. Remove from the oven and serve the scones warm with jam and clotted cream (recipe follows).
Clotted cream is made by heating a high-fat cow’s milk cream via a low, slow cooking method until the fat rises to the top and clots. Once the cream cools completely, it becomes thick, rich and slightly sweet. This creamy spread is traditionally served along with fresh scones and preserves.
True English Clotted Cream is not sold here in America, but there are plenty of recipes you can find online to make it at home. Still, the time it takes and the high-fat content made me rethink this decadent topping. I decided to take a shortcut to make a quick version of clotted cream. My version is not quite as authentic as the original, but it is an acceptable and delicious replacement that pairs great with Traditional English Scones.
Quick Clotted Cream
Yields 2 cups
2 tablespoons softened unsalted butter
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2 ounces softened cream cheese
1 cup heavy whipping cream
- Place the butter and cream cheese into a medium mixing bowl and use a hand mixer to cream them together until light and fluffy. Scrape down the sides of the bowl.
- Turn the mixer on low and slowly add in the heavy cream. Turn the mixer up to medium and continue mixing for another 30 seconds or until the cream is thick and smooth.
- Place the clotted cream into an airtight container and chill until you are ready to use. Clotted cream will last for up to 1 week in the fridge.
This article was originally published in the April 2024 issue of 225 magazine.