Why English Scones Make The Perfect Winter Breakfast?

The origin of this little breakfast treat comes from Scotland and translates to beautiful bread. And we couldn't agree more, everything about this oven-baked goddess is perfect. You can make it with oats or with flour, have it with clotted cream or with a butter and jam. The decision is in your hands, but be quick because these fluffy baked goodies take only 20 minutes to make!

Ingredients & Instructions

You only need 7-9 ingredients for approximately 12 of your master scones.

150g unsalted, softened and cubed butter

2 cups all-purpose flour, plus extra for flouring your work surface and your hands

pinch of salt

1/2 cup powdered sugar feel free to slightly decrease, but keep in mind the that the scone flavor and texture will slightly change. If you prefer savory flavors reduce to about 2tsp (white or brown sugar works too)

4 tbsp milk

2 tsp baking powder

1 tsp vanilla extract

squeeze of lemon juice

1 egg

1 large egg yolk

1.

Tip the flour into a large bowl with pinch of salt and the baking powder, then mix.

2.

Cut in the the grated frozen butter, you can use 2 forks or your hands. Work the dough as little as possible, messy and crumbly is a good thing!

3.

Stir in the brown sugar and add the milk and buttermilk ( TIP: make sure not to over mix otherwise you'll have tough, dense scones).

4.

Add the vanilla extract and squeeze of lemon juice, then refrigerate for at least 15 minutes - keep scone dough as cold as possible. To avoid over-spreading, I recommend chilling the shaped scones for at least 15 minutes in the refrigerator before baking. In fact, you can even refrigerate overnight for a quick breakfast in the morning!

5.

Preheat your oven to 165°C.Once the dough is chilled, cut out circles with a floured, 5cm round cookie cutter, if you don't have one use knife.

6.

Line a baking tray with parchment paper, and place the scones so that the bottom sides are facing upwards, so your scones will have a nice flat surface.

7.

In a small bowl, beat the egg yolks with a fork to make an egg wash. Brush an even layer of egg wash on top of each scone using a pastry brush and allow to dry. I recommend 5 minutes. (TIP: make sure that the egg wash doesn't run down the sides of the scones, as this will allow for perfect baking.) Bake at 165°C for 10 - 12 mins until the scones are well risen and golden. Let cool for minute or two and add your favourite toppings.

Buon appetito !