English Breakfast

No matter how you pronounce them, there’s no denying the appeal of a steaming hot scone. Not just for high tea, these English biscuit-like treats make for an indulgent Sunday breakfast with strong tea, of course. I’m a little picky when it comes to their texture, preferring them a little different than the typical English variety, which is more crumbly. For me, super flaky and sky high, with a slightly crisp coating and soft middle is where it’s at. I tried a lot of recipes until arriving at my favourite one from Baker and Scone. In my opinion, they make the best scones in Toronto (they have over 40 flavours). Even their jarred mix is great if you’re pressed for time. And in terms of different flavours, the recipe is so versatile that you can be as creative as you’d like with it. In the past, I tried a pistachio cardamom combo that was so fragrant and lovely. This time, I had some strawberries to use up so in they went into the basic recipe below.

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basic scone recipe by Sandra Katsiou, Baker and Scone (slightly adapted from CTV)

makes 12 (you can half this recipe like I did, for 6)

  • 3  ¼ cups all purpose flour
  • 2 tablespoons baking powder
  • 1/2 cup unsalted butter (keep cold)
  • 1/2 cup sugar
  • ¼ tsp salt
  • 1 cup half and half cream
  • 1/3 cup buttermilk
  • 1 lemon zested
  • 1 cup of strawberries, quartered
  • turbinado sugar for sprinkling

Preheat oven to 415F. Combine in a large bowl – flour, baking powder, sugar and salt.

Zest lemon directly into bowl. Stir with a whisk to evenly incorporate.

Grate the cold butter into the flour mixture with a box grater. Mix in the butter well.

Mix cream and buttermilk together, and add vanilla. Add the cream mixture to flour mixture and knead very gently just until dough holds together.

Pat out onto counter and fold over a few times. Cut into rounds (I like triangles) and carefully add/insert strawberries to each scone. *If you do it earlier, the dough becomes too wet.

Place on baking sheet lined with parchment paper. Sprinkle with sugar.

Bake for 15-17 minutes. Remove from oven, and let cool.

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