Happy spring, everybody! It’s finally here!! I could not be happier. Finally, the hoping and wishing is done and the sun is truly shining… not just my UV lamp. Today in Boston the temperature is in the high 70s and the city is alive with the sights, sounds, and smells of spring, from newly blooming crocuses to iced coffees galore. I have an easy, quick, spring-appropriate recipe to share with you today that you can make in 25 minutes and be back in the sunshine in no time. Read on!
My sister went to London over her spring break (so, so jealous – don’t get me started) and came back raving about an afternoon tea she had, complete with delicious berry jam, earl grey tea, and lemon curd. Lucky for me and my family, she brought home a few samples of her favorite spreads, and enlisted me with the task of recreating the perfect scones to put them on.
As you guys know from my last post, I love The Great British Baking Show, so I jumped at the challenge! While perusing various recipes online and in my cookbooks, I could practically hear Mary Berry’s voice scoffing at soggy bottoms and praising golden edges. So, with TGBBS playing in the background, I got to work.
The recipe I decided on adapting is so easy, takes practically no time, and is the perfect British scone trademark flavor and texture of not-to-sweet and deliciously flaky to compliment any desired spread.
I recommend making these scones fresh – they’re quick, so you can whip them up before a brunch or an afternoon tea and enjoy them fresh out of the oven. Pour yourself a cup of earl grey, grab your favorite jam, and get baking!
Classic Brilliant British Scones
Adapted from Sweet & Savory
Prep time: 15 minutes
Cook time: 10 minutes
Yield: 10 medium scones
- 2 eggs
- 1/2 cup buttermilk
- 1/2 cup milk (I used almond)
- 3 1/2 cups all-purpose flour
- 1/3 cup sugar
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 1/3 cup butter, softened and chopped into small bits
- Preheat your oven to 450*F and line your cookie sheet with parchment paper of a Silpat.
- In a medium bowl, combine the eggs, buttermilk and milk together, then set aside about 1 tablespoon of this mixture.
- In your mixing bowl fitted with a paddle attachment, combine the flour, sugar, baking powder, and salt. Then, drop in the pieces of butter a few at a time until it’s fully incorporated.
- Mix in the wet ingredients until just combined, and pop the dough out onto a floured surface.
- Gently knead the dough until smooth with some flour on your hands to prevent sticking, and form a 1-inch thick disk. I used a flat ice cream scoop to cut out my scones, but feel free to use a 2-inch round cookie cutter, as well. Cut out as many scones as you can and place them on the prepared cookie sheet, using all of your dough and re-forming the disk when necessary.
- Once all the dough is used, brush the saved egg mixture on the tops of the scones with a pastry brush. Bake for 10 minutes, or until just golden on top. Serve warm with your favorite spread!