Traditional English Scones
- Chloë's Kitchen
- Oct 27, 2020
- 2 min read
My god I’m missing England right now. Especially at this time of year when the leaves in the Ashdown Forest, where my parents live in Sussex, are perfectly crisp on the ground and everywhere is pretty autumnal colours. Roast dinners, shepherds pie and sticky toffee pudding are on the menu every day. Bonfires are going outside and you can sit by the fire in my parents drawing room with a good book whilst drinking a cup of tea. I absolutely love autumn (fall)! I have no idea when I’ll be able to go back right now because of the pandemic and flying 11.5 hours each way doesn’t sound like a smart idea so I have to recreate my favourite comfort foods here in LA. Today that was proper British scones. It also happens to be my husband’s grandmother’s birthday tomorrow who is also British so I made half for her, and half for me to enjoy! Here is how you make them:
5 1/4 cups of all purpose flour
2 sticks of butter
1/2 cup cane sugar
1 tbsp baking powder
1 tbsp cream of tartare (if you can’t get this just do 2 tbsp of baking powder)
1 3/4 cup of buttermilk
2 eggs
1/2 tsp salt
1/2 cup of raisins (optional)
Extra buttermilk for brushing the top
Brown sugar for dusting the top
In a large bowl, pop in all your dry ingredients in to the bowl. Then add in your cold butter cut in to cubes and with your fingers work it all together until it forms fine crumbs. You can also use a food processor for this part.
Now in a measuring jug, add in your buttermilk and eggs and whisk together. Add the wet mixture in to the dry and stir to combine until it just comes together. Do not over mix.
Dump it all out on to a floured surface and add over your raisins. Then knead to incorporate them. Pat out your dough in to a disc shape and then use a round cutter to cut them out.
Place them on a large baking sheet lined with grease proof paper (parchment paper) and then with a small amount of buttermilk, brush over each scone and dust with some brown sugar.
Bake in the oven at 375 degrees F for 20-25 minutes until golden brown and firm.
Cut in half and spread over some jam and clotted cream. Eat along with a cup of tea and transport yourself to England! 🇬🇧
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