They are often one of the most coveted sandwiches high tea. Not surprising, because really good scones lift you to greater heights without effort. But did you know that you don’t have to wait for such a fancy tea moment? You can easily make them yourself and with this basic recipe for scones you will succeed anyway.
Or click straight through to the classic combination, including tips: classic scones with jam & cream.
The anatomy of a scone
A super good scone has a light, crumbly texture and a smooth, buttery taste. The outside should be slightly crispy, so that the soft and airy inside comes out even better. Traditional scones usually do not have a pronounced taste but are a neutral base: perfect for spreading with jam, cream or other cheeky toppings.
When we do it, we do it right: choose the right tea with your scones!
Scones originated in Scotland, where they were intended as a simple breakfast sandwich. They were often baked on a griddle and cut into triangles, rather than the round shape we often see today.
Traditional scones are made with a combination of flour, butter, sugar, milk and baking powder. By kneading the dough lightly and especially not mixing it too much, it gets its crumbly texture.
You can find more of those tricks here: the secret to the perfect scones.
Fresh from the oven, they are at their best: cooled enough to hold, but still nice and warm inside. Scones are often served with clotted cream and jam, and are part of the traditional English afternoon tea.
Small adjustment, big pleasure: chocolate scones with cranberries.
Nowadays we know that scones are multi-purpose. From subtle to full sweet and from neutral to savory: you can go in all directions with the dough and spreads! Popular combinations are for example cheese onions scones, scones with bacon and cheese or with cream cheese and salmon (don’t forget the chives!).
Other savory combinations worth trying:
- Spicy scones with, for example, thyme, rosemary or oregano. You can also add some grated cheese for extra flavor. Serve the scones warm with good (herb) butter.
- Roasted vegetables and feta scones. Top the scones with roasted peppers, zucchini and eggplant. Crumble some salty feta over the vegetables or mix it into the dough!
- Scones with hummus and grilled vegetables: cut the scones in half and spread both halves with hummus. Then top with some grilled vegetables and finish with a pinch of za’atar or sumac.
Nice extra with savory scones: chutney, pâté or pickles for a delicate but extra savory kick. Serve savory scones with a spicy black tea, a smooth green tea or a refreshing herbal tea.
Also a very good idea: boeuf bourguignon with cheese scones or Irish stew from Yvette van Boven.
Basic scone recipe
brunch, pastry, sweet |
family time, festive, spring, mother’s day, easter, picnic, spring, weekend, summer |
british, english, scottish |
- 250 g self-raising flour
- a pinch of salt
- 30 g cold butter, cut into very small cubes
- 1 egg
- 2-4 el sugar (to your taste)
- 1 dl sour dairy: that can be buttermilk, yogurt, cottage cheese or sour cream. If it is buttermilk, which is slightly thinner, take 75 ml).
Preheat the oven well to 200°C. It is important that the oven is well preheated as the buns have to rise quite quickly and they only do so quickly with enough heat.
First mix the dry parts with the butter and rub the mixture between your fingers until it is finely crumbled. Then add the egg and the sour dairy and knead very quickly into a smooth dough ball.
Roll out on a thinly floured work surface to a thickness of 2 cm and cut out rounds with a diameter of ± 5 cm. Briefly knead leftover dough together, roll out again and cut out again. Continue like this until the dough is used up.
Place the rounds on a baking tray with some space in between, if desired brush with beaten egg yolk or egg for a nice shine and sprinkle with coarser sugar if desired. Bake them in the middle of the oven for 20-30 minutes until they are just light golden brown, so not too dark.
* You can prepare the dough well in advance, roll it out, cut it out and cover the rounds with plastic wrap and put them away in the fridge. This way you can quickly make new scones when you give a tea party. Do not brush with egg yet and then sprinkle with sugar, you only do that just before they go into the oven!
Nutritional value: | | |
TIP you can also add some currants or raisins or other dried fruit to the dough. With 250 g of baking flour, count on no more than 75 g of filling. You can also make savory sandwiches by adding grated (goat) cheese and herbs. Then don’t add sugar.
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