For amazingly light scones, the secret is this classic english cream scone recipe. Cream replaces much of the butter and milk. The dough is easy to roll out and form to bake into light airy scones. And, as you will soon discover, they are ridiculously easy to make!
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- 2 cups All – purpose flour, , 260g
- ¼ cup White sugar, , 50g
- 2 teaspoons Baking powder, , 10g
- ¼ teaspoon Salt
- ⅓ cup Butter, , 75g, COLD and cut into small cubes
- 1 Egg, large, lightly beaten
- 1 teaspoon Vanilla extract
- ½ cup Milk, , 120ml
- Preheat oven to 190 degree C and place wire rack In the middle of the oven. Line a baking tray with parchment paper.
- In a large bowl, whisk sifted flour, sugar, baking powder and salt together. Cut cold butter into the flour mixture with a pastry blender until it resembles coarse crumbs.
- In a small measuring cup, whisk together the milk, beaten egg and vanilla extract.
- Add this mixture to the flour mixture. Stir just until combined. Do not over mix.
- Turn the soft dough onto a lightly floured counter and knead gently about 4 times. Then pat into a 7 inch round and 1 inch thick dough.
- Use a lightly floured 2 1/2 inch cookie cutter to cut the dough into rounds. Place the rounds on the prepared baking tray.
- Brush the top with a little milk. (this helps with browning)
- Bake for 15 minutes or until golden brown and a toothpick inserted in the centre comes out clean.
- Remove from oven and leave to cool on wire for about 15 minutes.
- These scones are best the day they are baked but can cover to store for a few days. They can even be frozen.