Description
A light and pillowy British scone recipe that’s quick and super easy. Slather these scones with your favorite jam and/or some clotted cream if you’d like to enjoy them like the British!
Ingredients
3 2/3 (460 g) cup all purpose flour
1 teaspoon (3 g) salt
2 teaspoons (10 g) baking soda
4 1/2 teaspoons (15.2 g) cream of tartar
1/4 cup unsalted butter, cold, cut into small pieces
2 tablespoons (28 g) vegetable shortening, or unsalted butter
1 1/3 cup (320 g) milk
1 large egg, beaten
Instructions
1. Preheat oven to 425 degrees F or 220 degrees C. Line two baking sheets with parchment paper.
2. Whisk the flour, salt, baking soda, and cream of tartar together. With a pastry cutter or using your hands, blend the butter and vegetable shortening with the dry ingredients. The mixture should be moist and crumbly.
3. Add the milk and mix until just combined.
4. On a lightly floured surface, and with floured hands, gently knead the dough until it comes together.
5. Using your hands or a rolling pin, flatten the dough to about 1 inch in thickness. Cut into desired size (I used 2.5 inch round cookie cutters).
6. Place the scones onto the baking sheet, leaving at least 2 inches of space inbetween. Brush the tops with the egg wash.
7. Bake for 9 to 12 minutes depending on the size or until puffed up and golden.