These scones are not the hard triangles we are accustomed to in coffee houses. I use White Lily light all purpose flour for these. The flour is milled very finely which, when mixed with butter creates a beautiful light scone that melts in your mouth. Allowing the dough to rest for two sessions also helps maintain an even texture and relaxed gluten in the dough. We served these for our High Tea party on Saturday with great success, I did not have any leftovers and had to make my own breakfast on Sunday morning!
These pair beautifully with a variety of jams. For our tea, I made Mango with Saffron and Cardamom Jam, Rhubarb with Lemon Zest Jam, Strawberry Jam, and Mixed Berry Jam. The links will lead you to easy recipes you can try at home!
I also made my own Butter and Clotted Cream, for the full British experience! Both are low maintenance recipes, you will never have to overpay for these luxury dairy items again!
3 cups + 2 tbsp White Lily flour, or fine pastry flour
5 tsp baking powder
1/2 tsp salt
8 tbsp butter, cut into small pieces
scant 1/2 cup sugar
1/2 cup sultanas (golden raisins)
3/4 cup milk
1 egg, beaten – for glaze
- Combine flour, baking powder, and salt in a large bowl.
- Mix butter in with your fingers until it looks like bread crumbs.
- Add sugar, mix in.
- Add sultanas, mix in.
- Add milk, pouring it over the surface not just in one spot. Stir, careful not to over-stir.
- Cover and rest for 30 minutes.
- On a floured surface, roll out to 1/2 to 3/4 inch thick.
- Cut into rounds. Re-roll dough if needed. With the 2 1/2 inch round, I get about 16-18 scones.
- Place scones on parchment lined cookie sheet and brush with egg.
- Cover and rest 30 more minutes.
- Preheat oven to 350 degrees.
- Bake 12-15 minutes until golden.
- Store wrapped in plastic for 1-2 days. Freeze for longer storage.
Total cooking time: 2 hours 15 minutes Makes about 18 scones.