The Great British Baking Show returned to KVIE with a brand new season and brand new challenges (wait until you see the bread sculptures!) on July 1, and we featured this traditional British tea scone recipe in our July OnSix member guide as the perfect way to get in the mood. The recipe originated as a technical challenge, but we’ve eliminated the need for frantic baking.
While British scones feel like American biscuits, there are small differences. British scones have an egg in them and are served with sweet toppings like jam, while American biscuits have a higher fat-to-flour ratio and are served with more savory dishes like barbeque. And while Americans like their scones with add-ins and additional flavors, the British stick to currants or raisins for additional flavor – or keep them as they are.
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2 cups self-rising flour
1 rounded tsp baking powder
3 tbsp softened butter
2 tbsp caster (super fine) sugar
1 large egg
about 7 tbsp milk
Preheat the oven to 425°F.
Put the flour and baking powder into a large bowl. Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar.
Beat the egg in a measuring jug. Add 6 tbsp milk, reserving a tablespoon for glazing the scones later. Gradually add the egg and milk to the dry ingredients, stirring it in until you have a soft, slightly sticky dough.
Turn the mixture out onto a lightly floured surface and pat out until it is about 0.75 inches thick. Use a 1.5 inch fluted cutter to stamp out the scones. Don’t twist the cutter or the scones will not rise evenly. Gently gather the trimmings together and pat out again to cut more scones. Arrange the scones on the greased baking trays and brush the tops with the remaining milk.
Bake for 8 to 10 minutes, or until well risen and golden brown. Transfer to a wire rack to cool.
To serve, cut each scone in half and top with jam and clotted or whipped cream (or butter, if you must). Enjoy with a cup of strong tea.
Recipe courtesy PBS Food.