Traditional English Scones
(10 servings) Printable Version
Turn dough out onto lightly floured surface.
Press dough into 1-thick rounds with floured 3-inch round cookie cutter.
Gather scraps and reform into 1-inch thick rounds.
Transfer rounds to prepared baking sheet, spacing evenly.
Brush with glaze.
Refrigerate 15 minutes.
Bake until golden brown, about 25 minutes.
Nothing fancy, just a good quality scone. Serve 'em warm with berry preserves. Mmmm!
Mr Breakfast would like to thank astrometrics for this recipe.
Comments About This Recipe
What do you think of Traditional English Scones?
From Eve B.
Overall Average Rating =(out of 5)
Based on 3 votes.
I think Akeleie is trying to make a cake like the scones at American coffee shops. Scones are dry! This recipe is good, but not great representing true, English scones.
Comment submitted: 1/19/2013 (#15086)
From Tess Howie
Scones are best hot with strawberry jam and thick cream with a cup of tea.
Comment submitted: 2/5/2010 (#9631)
The ingredients are not right. There's too little wet ingredients. However, by doubling the eggs, the butter and quadrupling the milk (at least), you'll end up with the best scones ever. I would have given a score of 5, had the ingredients been correct.
Comment submitted: 9/16/2007 (#3575)
This recipe was very good. I had to put one more egg than what it called for in this recipe. Other than that these scones were excellent. I am always making them because everyone begs me to make them.
Comment submitted: 8/18/2006 (#96)
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