I watch way too many food competition shows, and my tv is tuned to Food Network most weeknights. My favorite food competition of them all is the Great British Baking Show. The contestants are always just so nice to each other. I love that they are normal people who are just tying to do their best in the competition. The Great British Baking Show inspired my traditional English scone recipe.
One of the things that I find so interesting about the show is that they have so many baked goods there that I've never even heard of. Or they have things that are the same as us, but have totally different names. For example, cookies here are biscuits there. Watching the show one day I saw they were making biscuits (cookies), and starting wondering about how if they call cookies biscuits, what would they call our biscuits. So I looked it up. It turns out they just don't have biscuits over there. Even their KFCs serve fries with everything instead of biscuits, which I find very weird, but I guess delicious. With further research I determined that actually their scones are the closes thing to our biscuits.
In America our scones are usually triangle shaped, have sweet ingredients in them like chocolate chips or fruit, and frequently have a sweet glaze on them. English scones are nothing like that. They are dense, less sweet, and much more like our biscuits. There isn't usually anything added to them to sweeten them, and if they do its usually currants or sultanas (golden raisins). My traditional english scone recipe does include currants as optional, but I usually put currants in them. I like the pop of flavor it adds, but it really is completely optional.
This traditional english scone recipe makes scones that are not at all dry or crumbly. They are actually pretty soft and fluffy.
Traditionally scones will be served with jam and clotted cream, so you definitely need to check out my Easy Clotted Cream Recipe using a Slow Cooker for a way to make homemade clotted cream.
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I make a lot of scones. A formula I got fron internet was the best - looking forward ti making this formula.
Hi! Thank you so much for posting these recipes. I’m trying out the slow cooker clotted cream in my crockpot overnight as I write this. Have you ever used the leftover liquid from the clotted cream recipe in place of the milk to make these scones?
Hi Lauren, I havent tried it, but I have definitely heard that you can use the leftover liquid as the milk in scone recipes. It sounds like a great way to use up that liquid. Let me know if you try it and how it goes!
Made them today with the leftover liquid, which was almost exactly 2/3 cup, so it was perfect. They came out great - absolutely delicious. Thank you again for sharing these recipes.