English Scone

What's the difference between English and American scones? English scones are moist and fluffy unlike, the later which are dry and stiff. This recepi bakes up tall fluffy and tender scones similar to biscuits but the methods or preparation are different. I made a batch of English scones to serve for our afternoom tea and it became a hit in my household. Generously, slab with butter,cream and fruit jam the girls loved the soft abd fluffy scones. It makes an ideal breakfast too and easy to prepare with simple ingredients. If you are looking for a different version of scones recepi this is the one. I simply love the texture and taste of the English scone. The dough can be prepared in advance and stays good in freezer up to one week. Simply thaw and  bake to enjoy fresh scones everytime.

Ingredients

2 cups all purpose flour
6 tbsp unsalted butter,room temperature
2/3 cup whole milk,room temperature
1 large egg,room temperature
1/2 tsp salt
2 tbsp baking powder
1/4 cup granulated white sugar

Methods

Preheat oven at 425'F and line a baking tray with parchment paper. Keep aside.

In a large bowl, combine flour,salt,sugar and baking powder. Whisk to mix well.

Using your fingertips, rub in the butter into the flour mixture till the dough resemble sandy texture.

In a bowl, whisk egg and milk. Reserve 2 tbsp of the mixture for the egg wash.

Add the egg mixture into the flour and stir with a spatula just to combine.

Transfer the dough onto a clean working surface and knead for 8-10 times just for the dough to comes together. Do not over knead.

Using a rolling pin, roll out the dough into 1"inch thick and cut out using a cookie cutter. Repeat the process with the remaining dough.

Place the dough onto a prepared baking tray and brush with egg wash.

Bake for 13-15 minutes till golden.