Rêveuse Recipe: English Traditional Scones

Rêveuse Recipe: English Traditional Scones

One of our favourite English feasts that we love to eat is the classic afternoon tea. Our favourites that serve this British classic in London are Sketch and The Wolesly.  This year however, we have had to improvise and create our on English tea at home for special events and occasions and we have definitely exceeded in creating a beautiful spread whilst mustering up things in our pantry at last minute.  Aside from Earl grey, finger sandwiches and tartlets, British scones smothered in clotted cream and strawberry jam is a must on the table, so this time we decided to bake our very own. We used the BBCgood food recipe which already has tonnes of positive reviews so we knew that it would be a good one! It's also very quick and easy to make and can be stored in a box and warmed when ready to serve. Give this recipe a go, and treat yourself to some freshly baked scones this weekend!

Recipe by BBCgoodfood

350gram self raising flour
1tsp baking powder
85g butter
3 tsp caster sugar
175ml milk
1tsp vanilla extract
squeeze of lemon
beaten egg glaze
1/2 cup raisins optional

to serve with clotted cream and jam

SERVES: 17 mini scones
DURATION: Approx 30mins

Preheat the oven to 220°C and get a baking tray ready lined with baking paper.

In a bowl mix together the flour, salt and baking powder. Add the butter and rub into the flour mixture until it represents breadcrumbs. Stir in the caster sugar. Don't worry if it still looks fine and quite dry at this point.

In a cup warm up the milk in the microwave for about 30 seconds until its warm and add in the vanilla extract and squeeze of lemon juice. Set aside for a few minutes. Place the baking tray into the oven to warm it up. 

In the flour crumb mixture make a well and add the liquid into the centre. Combine it quickly with a knife. 

Scatter some flour onto a surface and combine the mixture until it comes together. You can add the raisins to half of the dough if you like your scones with raisins. Roll out the dough and using a 5cm cookie cutter, cut out the round scone shapes and lay onto the baking tray.

Brush the top of the scones with the beaten egg and bake on the hot baking tray for 10 minutes. 

Take out of the oven and serve warm with jam and clotted cream.


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