Prettiest British Scones

Whenever I visit London one of my favourite things to do is to go for afternoon tea. And at that tea what I look forward to the most are the scones. Having them with clotted cream and jam is my version of heaven!

These are the British style scones which are different from the American scones. They are probably more like American biscuits, but still not the same haha

This version I have added some ingredients like yoghurt and half and half which really help in neutralizing the metallic taste you can get from scones because the high levels of baking powder in it.

Hope you enjoy this classic bake!

Total Time:

• Prep time 20 mins

• Resting time 15 mins

• Baking time 15 mins

Total time 50 mins

Makes about 12 scones

Equipment:

• Baking sheet

• Parchment paper

• Food Processor or pastry blender (optional)

• 2 1/4 inch round or fluted cookie cutter

• Rolling pin

• 3 thin paint brushes (if you want to paint the flowers on them)

Ingredients:

• 3 cups self rising flour

• 1 tsp baking powder

• 1/2 tsp salt

• 1/4 cup sugar or 50 g

• 1/2 cup or 8 tbsp unsalted butter or 113 g

• 1 cup half and half

• 1/4 cup full fat yoghurt

• 1 egg

• 3 gel food colors (if you want to paint the scones) I used to shades of pink and green for the leaves

METHOD:

• Cube your cold butter and combine with flour, salt, baking powder and sugar in a food processor ( the butter can be rubbed in by hand also )

• Process in short bursts till the mixture looks like coarse bread crumbs, do not over process

• Transfer to a bowl

• Beat the egg and reserve about 2 Tbsp for egg wash later

• Mix the half and half and yoghurt

• Make a well in the flour mix add egg and half of the other liquid, combine with a spoon, gradually add the other liquid will the dough is hydrated, it is coming together and a slightly sticky

• Flour your surface, and turn out your dough

• knead it ever so slightly (do not over knead)

• roll it thick 1 inch high

• using your cookie cutter cut out the scones and place on a baking sheet lined with parchment paper. remember to dip the cookie cutter in flour so that it does not stick. you can re roll the dough once and cut out some more scones

• Lightly cover with cling wrap and refrigerate for 15 mins

• Preheat the oven to 400 F

• After chilling, brush the tops of the scones with the egg you reserved earlier

• Bake for about 15 mins till they are golden brown and risen

• Its optional but to make them extra pretty you can paint abstract roses with gel colors on them once they have cooled

Enjoy!

Some helpful tips:

• Make sure all ingredients are cold

• Do not over handle or knead the dough

• Remember to chill the scones before baking