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My review
Basic British Scones
Angela Martini
"After much trial and error, I've come up with this basic scone recipe which rivals the scones at Tea & Sympathy in NYC."
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Ingredients
25 m servings 124Original recipe yields 12 servings (1 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Sift the flour, cream of tartar, baking soda and salt into a bowl.
- Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and enough milk to mix to a soft dough.
- Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness. Cut into 2-inch rounds and place on the prepared baking sheet. Brush with milk to glaze.
- Bake at 425 degrees F (220 degrees C) for 10 minutes then cool on a wire rack. Serve with butter or clotted cream and jam.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 224269 Ratings
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Most helpful positive review
10/8/2001
I don't know how the other guys handle the dough in this recipes, but I choose it anyway, despite the bad reviews because of the low fat content. Couple of tips for this recipes: 1)Do not "ove...
Most helpful critical review
5/16/2000
I tried these because there was less butter and plain milk, rather than the ones my mother taught me, with twice the butter, sour cream and lots more sugar. However, these were very dry, tastel...
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10/8/2001
I don't know how the other guys handle the dough in this recipes, but I choose it anyway, despite the bad reviews because of the low fat content. Couple of tips for this recipes: 1)Do not "ove...
9/20/2002
This is the only scone recipe you need! These turn out perfect every time and they're not loaded with fat like some scones. I make these with butter instead of margarine and I usually use 3 ta...
8/30/2002
Finally! The perfect scone recipe. And easy. Forget the creme recipes & stuff. I substituted butter and baked at 450 for 12-15 minutes and added a tad more sugar. Also- roll out thick becau...
4/30/2002
These were quick and easy to make. I had planned to add some blueberries, but when I saw the dough was pretty dense I was afraid they would get all broken up if I tried to mix them in. I also ...
4/1/2002
Very good! I made these for my Scottish friends and they loved them. I added mini-chocolate chips to one batch and raspberry jam to another. They took a little longer to bake than the recipe ...
8/30/2002
Very Delicious! I made first batch straight off of the recipe and it was perfect: light and airy scone, not heavy like others. Second time I made it I made 4 large scone: 1 plain, 1 with dried c...
5/11/2002
Thanks Angela! Very easy to make and a great basic scone. I made mine with half whole wheat and butter. I think these are lighter than those at Tea & Sympathy, and therefore better for my diet....
6/23/2009
Great recipe! I'm half English and my grandmother used to make these all the time. If you want these to rise and be sure to use self-rising flour vs. all-purpose (still add the same amounts of ...
7/19/2002
These were absolutely delicious! Very easy to make, too. I tried sprinkling some cinnamon and sugar on top before I baked them, and that came out quite well.