If you’ve ever been to a café or bakery in the UK or are just really obsessed with pastries, you know what I mean when I say that warm scones with butter and jam is heaven on earth. I’m not kidding, if you’ve never had scones, you were missing out big time. Basically they are little buttery buns that melt in your mouth. Not as buttery as a croissant or regular puff pastry as they actually do have other ingredients (not just butter), but that makes them even better. Here’s how I really fell in love with scones.
A few years ago, one of my very best friends and I flew to Edinburgh, Scotland, for a girls trip. It was one of those spontaneous ideas that turned into very fond memories. We LOVED the city and we basically ate our way through it. On our very first night when we had the most amazing Indian food of my life and that was only the beginning. I swear, we had the best time ever! Since it was rather chilly weather, we stopped at cute little cafés in the afternoon to warm us up. One of them was a tea room named Eteaket and along with cups of really good tea (I mean it and I’m not even a huge tea drinker), we had buttery scones and a fudgy brownie. They were so good I remember exactly what we ordered even though this was like 4 years ago.
Coffee & Cake
Since tea time is not really a thing in Germany but Coffee and Cake on Sundays is, I definitely have an excuse to make these scones every now and then. The best part is, you can make this quite spontanously because you need only very few ingredients. A couple months ago I went to a British/Victorian café in Munich with friends and had scones. So of course I came back and wanted to bake right away. It took me a while, but here’s a recipe for those little pieces of heaven!
- 2 cups flour
- 4 tsp baking powder
- 1/2 tsp salt
- 1/4 cup sugar
- 6 tbsp unsalted butter, at room temperature
- 2/3 cup whole milk
- 1 large egg
- Strawberry jam or other desired jam, for serving
- Preheat the oven to 425°F/220°C.
- In a food processor, pulse the flour, baking powder, salt, and sugar a couple times to combine. Add the butter and pulse 7-10 times until the butter is completely distributed. You shouldn’t see any chunks of butter, and the mixture should have a sandy texture to it. Transfer to a large mixing bowl.
- In a small bowl, whisk to combine the milk and egg. Save 2 tbsp of it for the egg wash later, and pour the rest into the mixing bowl. Stir to combine with a spatula, until a rough dough forms.
- Transfer to a lightly floured countertop and knead about 15 times until the dough comes together into a smooth ball. Roll the dough about an inch thick and use a 2.5″ cutter(or a glass) to cut about 7 circles. Re-roll the scraps and cut out another 2.
- Place the scones onto a parchment or silicone mat lined baking sheet and brush the tops with the reserved egg wash. Bake the scones for 13-15 minutes, until about tripled in height, and golden brown on the tops and bottoms.