We all know these, right? Pretty much a classic. True to the English tradition, they’re usually served with jam and clotted cream. The jam I could manage, but clotted cream isn’t really a thing in Denmark. Anyway, this is a great standard recipe for soft, buttery scones. You can spice them up with chocolate chips, raisins, cranberries, the sky is the limit!
- 280 g. flour
- 50 g. sugar
- 1/2 tsp. salt
- 2 tsp. baking powder
- 1 tsp. vanilla extract/2 tsp. vanilla sugar
- 76 g. soft butter
- 120 ml. cream or milk
- 1 large egg/2 small eggs
Preheat your oven to 190 degrees celcius. Mix together your dry ingredients in a bowl. Cut your butter into small cubes and mix well. Once incorporated, your mixture should resemble crumbs. In another bowl, mix together your wet ingredients (egg, milk, vanilla extract) and add it to your dough. Mix until everything is just combined, and don’t overmix it!
Next, on a floured surface, knead your dough gently for a minute or so. Roll it out until it’s around 4 cm. thick, and you’re ready to shape your scones. You can use a round cookie cutter, a glass, or you can cut them out in any shape you like. Once they’re ready, brush them with a mixture of egg and milk, and bake for 15-18 minutes. If you want them more golden on top, take them out after those minutes, sprinkle with icing sugar, put them back in and broil them for a bit, that should do it.