Basic Flakey Scones/Tea Biscuits Recipe
2 cups AP Flour
2 ½ tsp Baking Powder
¼ tsp Baking Soda
1 tsp Salt
85 g Cold Butter
1 tbsp Sugar
⅔ cup Buttermilk
1 Egg, for egg wash
A disclaimer before the purists shout “off with her head” for calling mentioning “scones” as a title for my recipe. Yes, technically scones are denser and the recipe is slightly different and includes eggs, however, I love me a buttery, flakey biscuit-style scone, or should I name them scone-style biscuits? You catch my drift, bottomline is this recipe is one I developed to please my taste buds and my love for afternoon tea.
In a bowl, mix the flour, baking powder, baking soda, and salt. Then, using a cheese grater, grate the cold butter into thin slices and mix with the flour just enough to coat the butter slices.
In a separate bowl, mix the sugar and buttermilk until the sugar melts. Add the wet ingredients to the dry ingredients and mix them slowly until the dough comes together. Do not over mix it and avoid kneading the dough. Press the dough down and flatten it slightly. Cut the dough into whatever shape you want, brush the pieces with buttermilk or an egg wash and bake them at 350F for 20 mins or until golden brown.
If you want to include fresh berries in the mix to flavour your scones, I suggest you coat your berries in some flour before folding them in between layers of the dough. Pair this basic flakey scones/tea biscuits recipe with the Red Berry Sangria Compote for a delicious experience!
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