Scones for tea!

It seems that all regions in the UK are claiming thy invented scones but it would appear that the Scottish origin is the most likely. For the anecdote, the first time I ate scones it was not in England but in Malaysia in the Cameron Highlands, the region where the tea plantations are located and therefore where the English lived! Over there, you can have tea with scones while admiring the hilly landscapes of the plantations … Some lovely travel souvenirs!

For 8 scones :

  • 250 g of flour
  • 25 g of sugar
  • 60 g soft butter
  • 150ml semi-skimmed milk (or buttermilk)
  • 1/2 sachet of baking powder
  • 1 egg yolk

Mix the flour, baking powder, sugar, then add the butter and stir (I do this with my hands to make sure the butter is well integrated). Add the milk until you get a soft dough. Add a little flour if the dough is too sticky. On a floured work surface, spread the dough, keeping a thickness of about 2 cm. Then cut out rounds with a cookie cutter (or a glass) 5 cm in diameter (or other, depending on your preference). Place the scones on a baking tray covered with a baking sheet, brown them with the egg yolk and bake for 15 minutes at 200 degrees.

The scones can be eaten with strawberry jam and clotted cream. Because I’m French, sometimes I like to eat them with Chantilly cream (whipped cream) instead of clotted cream. I like scones when they’re still warm, that’s why I don’t make more than 8: it’s the perfect amount for a snack for four! You can also enjoy them with lemon curd. And of course, don’t forget the tea!

And you? How do you like your scones?

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