English Scones can be the perfect addition to any brunch or afternoon tea. They are simple to make and even tastier to eat!
Have you ever made English scones at home? At first glance they always looks dry and brittle, but the first bite reveals a fluffy, slightly sweet interior that will have you craving English scones for every meal, not just breakfast and brunch.
So what makes an easy scone recipe different from a biscuit (they are not “fancy biscuits”), higher fat to flour ratio, increased sugar and egg. All of this results in a more cake-like texture and a finer crumb which can handle the addition of add-ins like dried fruits. Currant scones and raisin scones are the only acceptable add-in’s for Brits, but Americans tend to add all sorts of flavors and even sometimes nuts, like almonds or even grains, like oats.
English scones are also made with buttermilk or milk, but I didn’t have either on hand when the craving hit, so sour cream with my go to ingredient. I guess these might not be true, English scones, but they are close enough. I also was too lazy to roll out my dough and cut it into dainty little rounds, so I mounded it into a rustic circle and cut it into slices and then waited anxiously for the timer to go off. You can buy a fancy scone pan, but they are really simple to hand form.
Don’t forget to PIN English Scones!
- 2 cups flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup unsalted butter cold or frozen
- 1/2 cup sour cream
- 1 egg lightly beaten
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
In a medium mixing bowl, whisk together all dry ingredients, including sugar.
Using a cheese grater, grate butter into flour mixture. This is much easier and will be the correct consistency if the butter is very cold or frozen. Blend together using your fingers or a pastry cutter.
Lastly, whisk together sour cream and egg in a small bowl. Add to butter and flour mixture and combine until just mixed using your hands. Mixture will be slightly sticky. Do not over mix.
Form into a large ball and then transfers to parchment paper. Flatten using your palm to an 8-9 inch diameter. Cut evenly into 8 slices.
Bake for 15-17 minutes or until tops are on the cusp of browning. Remove, cool and serve warm.