English Scones With Sweet Whipped Butter Recipe! #tipit by Vanessa Luft - Musely
  • Login/Sign up
  • $ 11% Cashback on all one-time purchases
    11% Cashback is available to all registered users and will be give in the form of Musely Coins.
    * Buy Together & Subscriptions orders are not eligible for Cashback
  • Free shipping over $25

    Free Shipping on All Orders Over $25.

    You may request a return within 30 days from the date the product is shipped.

    All returns may be tentative on brand approval.

English Scones With Sweet Whipped Butter Recipe! #tipit

posted in Food & Drink > Recipes
04/23/2015
  • Ingredients:

    2 large eggs, at room temperature
    ½ cup (120ml) buttermilk, at room temperature
    ½ cup (120ml) whole milk, at room temperature
    3 ½ cups (435gr) all-purpose flour
    1/3 cup (65gr) sugar
    2 tablespoons baking powder
    ½ teaspoon salt
    1/3 cup (75gr) unsalted butter, softened and cut into small pieces

    Sweet whipped butter:

    1/2 cup (115gr) unsalted butter, softened
    ¼ cup (60ml) heavy cream
    1-2 tablespoons raw honey

  • Directions:

    Preheat the oven to 450°F (230°C). Line the baking sheet with parchment paper, or silicone mat.

    In a medium jug, beat the eggs, buttercream and milk. Reserve about 2 tablespoon of mixture.

    In a mixing bowl with paddle attachment, mix together flour, sugar, baking powder and salt. Add the butter and mix until nice and smooth. (Thoroughly coating the flour with butter minimizes the formation of gluten creating tender and light scones.)

  • Add egg mixture and mix until just combined. Transfer the dough onto well-floured surface.

    With floured hand, knead the dough to smooth out the surface and flatten it into 1-inch thick disk. Using 2-inch round cookie cutter, cut out as many scones as you can.

  • Gather the remaining dough and repeat the step #5, until all the dough is used. Arrange the scones on the prepared baking sheet, brush on the reserved egg mixture on each scone and bake for 10-12 minutes, or until golden brown. Cool the scones on wire rack for 10 minutes. Serve warm or at room temperature with sweet whipped butter.

    To make the sweet whipped butter, beat the butter, heavy cream and honey in a mixing bowl with whisk attachment until nice and fluffy.

  • Original recipe can be found down bellow :)

Comments

0
See all comments

Related Tips

1.7K Followers
Email:
See other sign in/up options
Set up my password later
Create a Password
For better protection, please provide a password for your account.
Login / sign up with Email
Forgot Password?
New to Musely
See other login options
Sign Up with Email
Already have an account? Login
Login with email
Forgot Password?
Looks like you have an account already
Enter your password to proceed to checkout
Forgot Password?
Please re-enter your password
Forgot Password?
* This is for protection of your private information
Create a Password
For better protection, please provide a password for you account.
Login
For privacy reasons, you must login every time you access this page.
Forgot Password?
< back
< back
Reset Password
Enter the email address associated with your account
< back