I know you’re playing hooky from work tomorrow to watch the Royal wedding, so you might as well whip up a mean batch of English scones to enjoy while you’re glued to the telly. This recipe is modified from Richard Bertinet, a French baker living in Britain, so you know it must be good! It’s sweet and flaky with little surprises of nutty, chewy bites hidden inside — all you need is a little devon cream and a spot of tea to make this a tip top morning.
Best British Breakfast Scones
Quantity: 12-15 | Prep: 20 minutes | Resting: 15 minutes | Baking: 20 minutes
150g salted butter
600g plain flour
150g fine sugar
40g baking powder
140g dried cranberries (can substitute raisins)
140g sliced almonds
190g heavy whipping cream (approx 190ml)
190g milk (190ml)
2 eggs, beaten with a pinch of salt for an egg wash
- Preheat the oven to 425º F
- Rub the butter into the flour in a mixing bowl. Add the sugar and baking powder. Add the sultanas and mix until they are evenly distributed
- Add the cream and milk and mix with your scraper until all the ingredients are bound together. Lightly dust your work surface with flour and turn the dough out onto it. Press down, then fold it in half, then press down again, fold again the opposite way, and then repeat, until you have a rough square. Flour the top and bottom of the dough, cover with a tea towel (linen is best but use cotton if not) and rest in a cool place for 15 minutes
- Lightly flour the work surface and then roll the dough out to a thickness of 2.5-3 cm. Brush off any excess flour. With a sharp knife, cut out the scones in squares (about 6 cmx6cm)
- Lay on a baking tray, making sure that the scones are not too close together. Roll out any scraps of dough and cut some more scones until you have used all of the dough.
- Glaze the scones with the egg wash. Wait 2 minutes and then glaze again. Turn down the heat of the oven to 400ºF and bake the scones for around 20 minutes until they are well risen, and the top and underside is golden brown.