Small orthodox English scones



Small English Scones(小さいイングリッシュスコーン)

What kind of dish is Small English Scones??

A scone is a sweet made by mixing flour or oatmeal with baking powder, butter, and milk, kneading it for a short time, shaping it, and baking it.

The recipe is very simple and requires no special ingredients, so almost anyone can easily make it.

It is said to have originated from bannock (a sweet baked using coarsely ground barley flour) that originated in Scotland.

This is a photo of Bannock. Bannock is a little different from the image of scones we have. With the advent of ovens and baking powder, scones evolved into the shape we know today, and are now popular all over the world.

Types of scones

In the UK, scones are often eaten with jam or clotted cream, so the dough itself is kept simple in flavor. It’s delicious enough on its own, but when eaten together, the taste becomes even more outstanding.

On the other hand, American scones use raisins, dried fruits, nuts, and chocolate. It is characterized by adding more sugar to the dough than British scones.

The first time I ate scones was at Starbucks. I was shocked by the unique texture and flavor of chocolate chunk scones, which you will never forget once you taste them.

Salty scones mixed with cheese, bacon, onions, etc. are also popular.

The sophisticated traditions of Britain and the casual style of America each create their own scones, showcasing their diversity.

Here I will show you how to make a traditional European recipe that is simple and timeless.


1661kcal Protein 24.4g Fat 69g Carb 241.7g Salt Equivalent 3.8g


  • pancake mix 300g
  • butter 60g
  • milk 90g
  • ☆milk 10g
  • ☆egg 30g


➀ Cut the butter into 1cm cubes.

② Add cold butter to the pancake mix and mix in a cutting motion.

It is convenient to have a dredge. If not, crush the butter with the back of a fork.

③ When the butter becomes small, rub the flour and butter together with your fingers until it becomes crumbly.

④ Add milk in two parts. Gently mix each time with a rubber spatula.

⑤ Form the dough into a ball. If you knead too much, gluten will form and the texture will be bad, so be sure to press down to hold the dough together.

⑥ Wrap the dough in plastic wrap and put it in the refrigerator for 1 hour. If you don’t have time, you can skip this part.

⑦ Sprinkle a little flour on your work surface to prevent the dough from sticking, then place the dough on it.

⑧ Use a rolling pin to roll out the dough into a 15cm square and fold it in half. Repeat this 3 times.

⑨ Finally form into a rectangle with a thickness of 3cm, wrap it in plastic wrap and chill it in the refrigerator for 1 hour.

⑩ Sprinkle a little flour on the work surface again and place the dough on it.

⑪ Roll out to a thickness of 2cm.

⑫ Cut out with a 4cm diameter mold. 4 cm is quite small, so you can also use a 6 cm mold.

Ideally, scones should puff up and have cracks on the sides. For this reason, do not touch the cross section.

⑬ Mix ☆milk and ☆eggs and apply a very thin layer to the surface with a brush. If you apply too much, it will burn easily.

⑭ Place the plate on the middle rack of an oven preheated to 200 degrees and bake for 15 minutes. If it looks like it’s going to burn, cover it with aluminum foil.

ꕤ…˖*Of course it’s delicious freshly baked, but it’s also delicious the next day. You can enjoy the aroma of butter and flour by heating it in the oven for a few minutes just before eating.