When it comes to scones, I am so picky.
It has to be crumbly, but not too crumbly.
It has to be fluffy but not too fluffy.
It has to be dry but not too dry.
It is just so difficult to make perfect one.
I have baked so many times to make a perfect recipe.
When I lived in England, I went to tea rooms all over UK to try so many scones.
Some of them were like bread, some were too dry.
And my favorite one was actually the closest tea room from where I lived.
Burgers Hall, the name of the tea room in the Cotswolds.
The tea room was little bit dark, cozy, and there was a big table in a middle where all the cakes and scones were presented. I went there so many times to have breakfast or brunch or tea.
Everything was so tasty but scones were amazing.
Since when I have left England, I miss there scones so much.
I tried and tried and tried to make their scones in Japan.
Because scones are simple, ingredients are so important.
But of course, I cannot get British flour and butter easily.
Japanese flour is more delicate compare to British one, and Japanese butter is watery(I don’t know the right word but a bit wet) than British one. So if you live in somewhere else, this recipe does not work.
I know about British ingredients, so if you live in UK, this recipe is a bit dry so you can add more milk(about 2 tbsp)
The Best Scone
- 250 g flour
- 15 g baking powder
- 30 g brown sugar
- 60 g butter (salted) cubed
- 1 egg
- 4 tbsp milk
- Preheat the oven to 200c.
- Put dry ingredients to a bowl and rub in butter to resemble breadcrumbs.
- Stir the egg and milk, combine it with a spatula.
- It should be still dry and not really a ball.
- Tip the dough out to the work surface( should not need flour) , fold the dough 2-3 times and pat it into about 3.5cm deep.
- Use 5cm cutter and make about 6 scones.
- Place onto a baking sheet with baking paper and bake for about 12 minutes.
- Serve with clotted cream and your favourite jam.