Basic British Scones

          

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

Original recipe makes 1 dozen

Ingredients

2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1 pinch salt
1/4 cup margarine
1/8 cup white sugar
1/2 cup milk
2 tablespoons milk

  • PREP

    15 mins

  • COOK

    10 mins

  • READY IN

    25 mins

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.

Nutrition

Calories: 124 kcal
Carbohydrates: 18.8 g
Cholesterol: 1 mg
Fat: 4.2 g
Fiber: 0.6 g
Protein: 2.6 g
Sodium: 134 mg