After much trial and error, I've come up with this basic scone recipe which rivals the scones at Tea & Sympathy in NYC.
These British Scones bake up light, tall and fluffy, and are a wonderful treat for breakfast or afternoon tea. Spread them with jam, clotted cream, butter, or simply eat them plain. They’re so delicious!
To this day, if you go to my childhood home and open up the refrigerator, you will find bags of scones in there, made by a bakery called Sconehenge. Located in Berkeley, California, I devoured these absurdly delicious scones all throughout my childhood.
My dad still has access to these scones since he lives in the Bay Area, but it has been 11 years since I lived in California.
As in, my enjoyment of them has been limited to brief Christmas and summer visits.
I remember a few years ago I tried to recreate these scones, and searched the internet endlessly with phrases like “Sconehenge recipe,” Sconehenge copycat recipe” and “how to make Sconehenge scones.”
Nothing came up. It made me crazy!!! I couldn’t figure out how these scones were so different…soft, fluffy, pillows of wonder.
Method for Basic British Scones
- 1Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- 2Sift the flour, cream of tartar, baking soda and salt into a bowl.
- 3Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and enough milk to mix to a soft dough.
- 4Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness. Cut into 2-inch rounds and place on the prepared baking sheet. Brush with milk to glaze.
- 5Bake at 425 degrees F (220 degrees C) for 10 minutes then cool on a wire rack. Serve with butter or clotted cream and jam.
- 2 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1 pinch salt
- 1/4 cup margarine
- 1/8 cup white sugar
- 1/2 cup milk
- 2 tablespoons milk
November 26, 2016