There’s something undeniably charming about a traditional English tea time, and no afternoon tea is complete without classic English scones served with cream and jam. These light, fluffy scones are the epitome of British baking, and making them at home is easier than you might think. In this blog, we’ll walk you through the process of creating these delicious scones and share some tips to ensure they turn out perfectly every time. Whether you’re hosting a tea party or simply treating yourself, these scones are sure to impress.
A Perfect Pairing: Choosing the Right Tea
Pairing your scones with the right tea can elevate the entire experience. Here are a few classic options that complement the rich, buttery flavor of scones:
- English Breakfast Tea: This robust and full-bodied black tea is a traditional choice that pairs perfectly with scones. Its strong flavor balances the sweetness of the jam and the richness of the cream.
- Earl Grey: With its distinctive bergamot flavor, Earl Grey adds a delightful citrus note that complements the scones beautifully. It’s a fragrant and elegant option for your tea time.
- Darjeeling: Known as the “Champagne of Teas,” Darjeeling offers a light and aromatic profile that pairs well with scones. Its subtle muscatel flavor enhances the delicate texture of the scones without overpowering them.
- Assam: If you prefer a maltier and richer tea, Assam is an excellent choice. Its bold flavor stands up well to the cream and jam, providing a satisfying and hearty accompaniment.
Ingredients
For the scones:
- 2 cups (250g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup (75g) cold unsalted butter, cubed
- 1/2 cup (120ml) milk
- 1 large egg
- 1 tsp vanilla extract
For serving:
- Clotted cream or whipped cream
- Your favorite jam (strawberry or raspberry are traditional choices)
Instructions
- Preheat and Prep: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs.
- Combine Wet Ingredients: In a small bowl, whisk together the milk, egg, and vanilla extract.
- Form the Dough: Pour the wet ingredients into the dry ingredients. Stir gently with a wooden spoon until the dough begins to come together. Be careful not to overmix.
- Shape the Scones: Turn the dough out onto a lightly floured surface. Gently knead it a few times until it forms a cohesive ball. Pat the dough into a round about 1-inch (2.5 cm) thick. Use a floured round cutter (about 2 inches in diameter) to cut out scones. Place them on the prepared baking sheet.
- Bake: Bake the scones in the preheated oven for 12-15 minutes, or until they are risen and golden brown.
- Cool: Allow the scones to cool slightly on a wire rack.
- Serve: Split the scones in half and spread with clotted cream or whipped cream and a generous dollop of jam. Serve immediately.
Tips for Perfect Scones
- Keep Ingredients Cold: Using cold butter and cold milk helps create flaky layers in the scones.
- Don’t Overmix: Overworking the dough can lead to tough scones. Mix until just combined.
- Pat, Don’t Roll: Patting the dough into shape rather than rolling it out helps keep the scones light and fluffy.
- Fresh is Best: Scones are best enjoyed fresh from the oven. If you need to make them ahead, you can reheat them gently in the oven before serving.