30 Minute English Scones
Shortly before the Hubs and I were getting ready for our vacay to Costa Rica we were reminiscing about our trip to Grenada that we took a few years back. Grenada is a little island in the Carribean that has a strong British influence. With both the Hubs and I being foodies, we fell in love with the food while we were there. One of the most memorable foods we were introduced to were English Scones at afternoon tea time.
We were staying at an all-inclusive (thanks to Groupon) and after learning about tea time we made a point to nearly schedule our day around it. Like I said, we are foodies! Traditional English scones are served with whipped cream and jam and are nothing like American scones which are hard, crunchy, very sweet and filled with all sorts of things like dried fruit and nuts.
We enjoyed our 30 Minute English Scones with a slight variation and used vanilla greek yogurt which I mix myself (to limit sugar and funky ingredients), and reduced sugar strawberry preserves from Trader Joes.
You might be wondering how I’m justifying English scones on what I claim to be a healthy recipe blog. Well, it’s pretty simple. These are healthy for the soul (which is a pretty good reason if you ask me)! But really, they have some pretty simple ingredients and are totally from scratch. They are preservative free and free of weird ingredients you would find in your typical boxed cake, cookie, muffin mix. There are worse things for you than these scones!
The Hubs was studying like crazy for his part 1 medical boards and dropped a hint at having tea time on a rainy Saturday afternoon. I couldn’t resist the idea so I quickly went on a hunt for the perfect English scone recipe. Side note, I have a whole new appreciation for doctors. I’ve never seen someone study so hard in my life. Talk about an unreal level of drive and dedication, so proud of the Hubs!
After reading numerous recipes with all sorts of variations of ingredient ratios and differing techniques I decided to take things into my own hands. I knew I wanted a recipe that was low in sugar, a smaller batch, and I could make in my KitchenAid and not by hand. I was after easy, what can I say.
Making things from scratch, intimidating? Not these 30 minute scones with ingredients you have on hand in your pantry. You’ll have your tea time guests thinking you spent hours crafting each adorable little scone.
Not so sure about this tea time ritual? These scones would make a nice accompaniment for a brunch, afternoon snack, holiday gatherings, baby showers or bridal showers. We certainly enjoyed them as a Saturday afternoon study break!
We thought it would be fun to slow life down just a bit and fully embrace the tea time ritual complete with a cup of hot tea. Does anyone else have a pantry shelf overflowing with 20 boxes of tea because you want to like tea, but are still on the hunt for the perfect kind of tea? And then you have to buy caffeinated tea AND decaf tea because you want to be prepared for all possibilities. What if it’s too late for caffeine? What if you want a little caffeine jolt, but not coffee? Better buy both caffeinated and decaf to be safe, right? No? Hmm, must be just me.
Needless to say, English scones had quite the impression on us in Grenada. I think you will be pleasantly surprised by their simplicity, plus they are the perfect excuse to slow life down a bit and enjoy the moment.
- 1 3/4 cup all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 4 Tablespoons butter, cold
- 3 Tbsp sugar sugar
- 1/2 cup milk
- 1/2 teaspoon vanilla
- 1 egg, whites separated and lightly beaten
- Avoid over-mixing the dough, because it will result in less flaky scones. When cutting the scones, do not twist cutter when picking up the dough. It can lead to floppy, uneven scones.
- Preheat oven to 425ºF. Cover a baking sheet with parchment paper or non-slip mat
- In a large bowl or KitchenAid stand mixer, mix flour, baking powder, and salt together.
- On medium speed (level 4 on my KitchenAid) add sliced cold butter 1 Tbsp at a time and let mix until butter starts to break up before adding next piece. Leave mixer on until all the butter is added and broken up into small pea size crumbles.
- Add in sugar and milk and mix on low/medium (level 3) until a ball forms.
- Turn dough onto a floured surface and knead very lightly. Pat or roll out dough to 1/2-inch thick. Stamp out round scones using a 2-inch dough cutter, spreading them out evenly on a baking sheet. Dough scrapes can be combined, lightly kneaded, and stamped out again. Repeat process until no dough remains. If you don’t have a round cutter, you can cut scones into squares with a pizza cutter.
- Brush tops of scones with lightly beaten egg white.
- Bake for 12-15 minutes until scones have doubled in height and tops are golden.
Enjoy with whipped cream or Greek yogurt and your favorite jam. Best when enjoyed the same day they were made.
I’m excited to work on perfecting a recipe of our latest food obsession from Costa Rica, beans and rice. Who knew such a simple combo could be so flavorful and filling. Stay tuned for a full review of our trip to Costa Rica!
What foods have you fallen in love with on your travels?