Cakes & Quick Breads · England · Travels

Devonshire Scones

It’s 22:00 and I want jam and bread. No, it’s not the healthiest of choices, and no, there is no bread in the house. So, what do I do? I make scones. English scones are basically American biscuits, and although I usually like my studded with currants, and glazed with a bit of milk so the tops shine, these were just right for the moment.

Devonshire Scones
(12 scones)

225g plain flour
4t baking powder
40g butter
25g caster sugar
1 egg
112ml (1/2 C) milk

  1. Preheat oven to 220˚C/425˚F.
  2. Mix all the dry ingredients in a bowl, and crumble in the butter, trying to keep it cool, until it resembles crumbs.
  3. Beat the egg with milk, and pour it into the flour mixture. Mix it as little as possible, and err on the wet side. You don’t want little dry hockey pucks!
  4. Turn out the dough, give it a few turns so that it’s not too scraggy looking, and press it into a flat disk that’s about 2 cm thick.
  5. Cut out the scones with a two inch cutter, and place them on baking trays. You can now glaze them with a little bit of egg and milk mixture if you want to, you can even sprinkle them with sugar!
  6. Bake for about 10-15 minutes until they have risen and are golden brown. They are best right out of the oven, and don’t store well.

Like I said, feel free to add dried fruits, or whatever else you might like! I had Clotted cream and black currant jam on mine!


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