Traditional Scones
Scone Style
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Ingredients
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Ingredients
- Self-raising flour350 g
- Cold butter85 g
- Caster sugar25 g
- Milk175 ml
- Baking powder10 g
- Salt3 g
- Egg (for wash)1 pcs
Substitution Options:
Instructions
Preheat oven. Line baking sheet with parchment.
💡 Cold ingredients are crucial
💡 Chill bowl and tools for best results
Mix flour, sugar, baking powder, and salt.
💡 Whisk well to distribute
💡 British: less sugar, American: more
Cut cold butter into flour until mixture resembles breadcrumbs.
💡 Use pastry cutter or two knives
💡 Some pea-sized pieces are good
Make well, add liquid ingredients. Mix just until dough comes together.
💡 Don't overwork
💡 Dough should be shaggy
Pat dough into circle 1-inch thick. Cut into wedges or rounds.
💡 Press straight down when cutting
💡 Don't twist cutter
Place on baking sheet. Brush tops, bake until golden.
💡 British: egg wash
💡 American: cream and sugar on top
Expert Tips
Temperature is Key
Keep everything cold! Freeze butter 15 minutes before using. Cold fat = flaky layers.
Shape Options
Traditional wedges, round cutters, or even squares. Calculator adjusts baking time for different thicknesses.
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Nutrition Information
Per 1 scone
Plain scone, no toppings
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