Just recently I discovered that there was a difference between scones in America and scones from Britain. Being English, scones were pretty common when I went back to the UK and without fail, scones were at every tea shop and most pubs as well.
American scones tend to be denser, more like a cake and they use other ingredients like heavy cream or cream cheese in them sometimes. American scones are delicious, but they are not like the scones I am used to eating.
Mmm, delicious scones right out of the oven.
Unlike American scones, British scones are more like biscuits, with minimal amounts of sugar and extra things, as they are meant to be slathered with butter, jam or clotted cream fresh out of the oven before eating. They can be savoury or sweet, but they are almost always much less sweet than their American counterparts.Originally from Scotland and made on a griddle with oats, they became a staple that eventually spread to the rest of the UK, but don’t worry these require no griddle to make them.
Made with rye flour rather than plain flour, these scones are healthier and made with less butter and sugar. They have a delightful strawberry flavour from the yoghurt and are fluffy on the inside. At first I was aiming for a strawberry lemonade scone, but the strawberry flavour from the yoghurt was nice by itself and I added the honey lemon glaze to add a lemon flavour without altering the strawberry taste.
You can add fresh strawberries to this recipe to make it even healthier, however I didn’t have any at the time. Other additions could include 1/2 tsp-1 tsp of lemon zest or some strawberry jam with whole strawberry bits. I tried it with strawberry jam and it was delicious, but decrease the sugar if you want it to be less sweet.
This recipe makes 8 mini scones or 4 larger ones and can be cut into rounds or pressed flat and cut into triangles.
The most important thing about this recipe is to rub the fat in until it looks like coarse breadcrumbs and to handle the dough as little as possible afterwards. The steam from the cold butter is what makes it rise and as rye flour is much denser than plain flour, these need all the rise they can get. They will not rise as much as a regular scone, but they will still be light and fluffy thanks to the yoghurt and cornstarch added to keep them softer. I suggest refrigerating the dough while preheating the oven for 10 minutes and then baking them as it allows the fat to solidify again.
British Style Strawberry Rye Scones with Lemon Honey Glaze
Adapted from BBC Good Food- Easy Fluffy Scones
Prep time: 10 minutes
Cook time: 7-10 minutes
Total time: 20 minutes
Yield: 8 small scones/ 4 large ones
Calories per serving: 122 calories (this includes the glaze)
- 175g Rye flour/ Rye bread flour
- 3g/ 1 tsp Cornstarch (optional)
- 30g Butter/ Butter spread
- 100g Low fat strawberry yoghurt
- 15ml/ 1 tbsp Low fat milk
- 1 tsp Vanilla extract/ Strawberry flavouring
- 20g/ 2 tbsp Sugar or sweetener
- 2 tsp Baking powder
- 1/4 tsp Baking soda
- 1/4 tsp Salt
- 1/2 tsp-1 tsp Lemon Zest (optional)
- For the Glaze
- 15g Honey
- 15ml Lemon juice
- Optional Extras
- Fresh or dried strawberries
- Other fruits
- Strawberry jam with fruit bits (substitute the equivalent amount of yoghurt with jam and omit the sugar)
- Preheat the oven to 220°C (conventional)/ 200°C (fan assisted)/ 450°C and lightly grease a baking tray.
- Measure out dry ingredients in a large bowl and mix together.
- Cut up butter into small chunks and rub into the flour mixture until it looks like coarse breadcrumbs. It should still have very small clumps of butter rather than looking like fine breadcrumbs.
- Add in the yoghurt, milk and jam (if using) and mix together. The mixture should form a dough that is smooth and sticky, but still able to form a ball.
- Transfer to a lightly floured surface and pat down with your hands. For 8 scones, pat down to 1- 1.5cm thick and for 8 scones, increase the dough thickness to 2.5-3cm/ 1 -1 1/2 inches.
- If using a cutter, lightly flour it and cut out the scones and transfer to a lightly greased baking tray. Remake the dough into a ball and cut the remaining scones trying to handle the dough as little as possible.
- If cutting into triangles, pat down into a circle 1.5 cm thick and cut into triangles using an oiled knife to prevent sticking. Transfer the circle to a baking sheet.
- In a separate bowl, mix together the honey and lemon until well mixed and lightly brush the tops of the scones with it before baking.
- Bake for 10 minutes or until the tops are lightly brown. For larger scones you will have to increase the baking time accordingly.
- Transfer to a cooling rack and wait to cool for 5-10 minutes before serving, if you can wait that long. I prefer my scones fresh out of the oven while they are still piping hot.
- Serve with strawberry jam and butter if desired.
Calories: 122 calories for mini scone/ 244 calories for large scone
Make sure not to overhandle the dough for this one as the fat will melt and the steam from the butter is what helps the scone to rise.
The cornstarch can be omitted without much of a change in the recipe and was only added as I only had rye bread flour and it helped to keep the scones soft and fluffy.
The nutritional information will vary depending on your additions and your brand of yoghurt etc, but the sugar can be substituted with the equivalent amount of stevia or other low calorie sweetener and the lemon honey glaze can be omitted to save some calories.
Other flours like plain flour, spelt flour and wholemeal flour can be used, but if using self-raising flour, only add 1/2 tsp of baking powder instead and omit the baking soda and if using plain flour, I’d suggest omitting the baking soda.