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What is afternoon coffee here is celebrated as teatime in England. Scones – the classic English tea biscuits – are a must! With our simple basic recipe for English scones, these soft cake rolls are guaranteed to be a success.
A little sweet treat in the afternoon is a treat for the soul. The British have internalized this principle. Anyone who has ever been to England or Scotland will know that almost every hotel offers teatime with English scones at around 4 p.m. We are enthusiastic about this homely ritual – and of course the delicious pastries – and have tried the basic recipe ourselves at home. The scones are traditionally served with clotted cream and strawberry jam.
Tip: Our fluffy cinnamon rolls with quark yeast dough also taste delicious with tea or coffee.
That’s why you should definitely try the English scones recipe
- The recipe for English scones is simple and guaranteed to succeed. You don’t need much baking experience or unusual ingredients.
- Scones are always a good choice: They may be called English tea biscuits, but you can basically eat scones for breakfast or as a snack (during a break).
- The soft rolls taste neither sweet nor salty on their own, so you can spread them as you wish. How about some savory scones for a change, e.g. with cheddar, dried tomatoes and olives? This way they are even suitable for dinner. Or you can enjoy them sweet as fruity scones with rhubarb and vanilla
- Let’s stay with the topic of variety for a while: you can vary the basic recipe according to your taste. For example, refine the dough with raisins, cocoa, maple syrup or chocolate drops.
Tips and tricks for the perfect scones basic recipe
For perfect English scones, make sure to use cold butter and work it into the dough quickly. If the butter is too warm, the scones will lose their fluffy consistency. The dough should feel crumbly and like sand. Before processing, it is recommended to put the dough in the fridge for half an hour.
English scones are a must for British teatime. With our simple basic recipe for classic scones, these British tea biscuits are guaranteed to be a success.
Suitable recipe recommendations
50G
Information for 16 Scones
- Sift flour, baking powder and salt into a bowl. Add the sugar and mix together.
450 g flour, 2 packs of baking powder, ½ tsp salt, 50 g sugar
- Cut the butter into cubes and work it in roughly with your hands. It doesn’t have to be completely incorporated into the dough. It’s OK (even good) if you can still see small pieces of butter.
110g butter
- Beat the egg lightly and add it to the butter mixture along with the whipped cream and milk. Mix again with your hands. Note: The dough is very sticky. Mix the ingredients only briefly, so do not overwork the dough.
1 egg, 50 g whipped cream, 150 ml milk
- Let the dough rest in the fridge for 30 minutes.
- Preheat the oven to 180°C top and bottom heat. Grease muffin trays for a total of 16 scones with a little butter. Sift a little flour over the butter and shake off excess. If you don’t have a muffin tray, you can also line a normal tray with baking paper.
- For the egg wash, mix the egg yolks in a small bowl.
2 egg yolks
- Roll out the dough on a floured surface with a floured rolling pin until it is about 2cm high. Then use a round cutter to cut out the scones and brush the surface with egg yolk. Form the remaining dough into a ball again, roll it out and cut it out. Repeat until there is no dough left.
- Place the scones in the muffin tin or on the baking tray and bake in the preheated oven for about 25 minutes until the surface is golden brown.
- The dough must not be overworked and must be cold before baking. Otherwise you will get flatter, harder and not so fluffy scones.
- The advantage of using a muffin tray is that the scones cannot tip over. If you don’t have one, you can also bake them on a normal baking tray.
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