A Taste of Britain: Classic British Scones

A Taste of Britain: Classic British Scones
 

Whenever you travel, one of the primary ways to become acquainted with the region's culture is through tasting its food. Spices, herbs, types of flour, methods of cooking— they all contribute to what sustains a culture. Seeing as this blog's purpose is to share parts of the world with you, it only makes sense to give you a taste of it too.

For the first in my "Taste of the World" series, I thought I'd share a classic and forever loved food: Classic British Scones. This isn't the berried triangular scone you'll find in your local American coffee shop. This is the British staple that accompanies their requisite afternoon tea.

Considering I marathon The Great British Bake Off on repeat, I thought I'd attempt the Devonshire Scone recipe of baking guru Mary Berry. I've included the recipe below, but you can also find her recipe here.

Now pour yourself a cup of tea, turn on an episode of Midsomer Murders, and enjoy your taste of Britain!

 

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Ingredients:

  • Self Raising Flour ○ 450 g(1 lb)○ 

  • Baking Powder ○ 2 rounded tsp ○

  • Butter (Room temperature) ○ 6 tbsp ○

  • Castor Sugar ○ 50 g (2 oz) ○

  • 2 eggs

  •  milk ○ 8 fl oz ○

 

Instructions:

  1. Preheat Oven to 425°F

  2. Lightly grease 2 baking trays.

  3. Mix flour, baking powder, & butter in a food processor (or mix by hand) until its texture is crumbly like breadcrumbs.

  4. Add or stir in sugar.

  5. In a separate bowl, beat eggs then add milk.

  6. Set aside 2 tbsp of the the mixture for the glaze.

  7. Gradually add the egg and milk mixture to the dry ingredients. (It's a good sign if the dough feels wet, as it's better for the rise of the scones.)

  8. Roll the dough out on a lightly floured surface to a thickness of about 1/2- 3/4 of an inch.

  9. Stamp out scones with a fluted cutter.

  10.  Arrange on baking trays and brush glaze over the tops.

  11. Bake between 10-15 minutes until scones are risen and golden.

  12. Serve warm with clotted cream and jam.