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A Royal Hostess Rich Tea Scones Recipe That Bakes Up Light and Fluffy Every Time
These Royal Hostess Rich Tea Scones are soft, lightly sweet, and easy to make with pantry staples. A classic homemade scone recipe perfect for tea time, brunch, or a simple bake.
Why you will love and enjoy these Royal Hostess Rich Tea Scones
- Quick to mix with simple pantry ingredients
- Light texture with just the right touch of sweetness
- Perfect for breakfast, tea time, or a quick bake fix
A Classic rich tea scones with a tender crumb
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Royal Hostess Rich Tea Scones
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 8–10 depending on size 1x
- Category: Appetizers and Snacks
- Cuisine: Scottish
Description
These are the kind of scones you throw together when you want something warm and comforting without fuss. They come out light, just a little sweet, and perfect with butter or jam straight from the oven.
Ingredients
- 2 cups flour (all-purpose works best here)
- 1/2 tsp salt (or just a pinch if you prefer)
- 4 tsp baking powder
- 4 Tbsp cold butter
- 2 Tbsp sugar
- 1/2 cup milk
- 1 egg, beaten (use 3/4 in dough, rest for brushing)
Instructions
- Preheat your oven to 475⁰F (240⁰C).
- Line a baking sheet or lightly flour it so nothing sticks.
- In a bowl, mix 2 cups of flour, ½ tsp salt, 4 tsp baking powder, and 2 Tbsp sugar.
- Add 4 Tbsp cold butter and rub it in with your fingertips until it looks like fine crumbs. Don’t overwork it; a few little butter bits are actually nice.
- In a small bowl, mix ½ cup milk with about ¾ of the beaten egg.
- Pour this into the dry ingredients and gently bring it together into a soft dough. If it feels a bit dry, add a splash more milk, just enough, so it holds.
- Turn the dough onto a lightly floured surface and gently pat or roll it to about ¾ to 1 inch thick.
- Try not to press too hard, or the scones can get dense.
- Cut into rounds using a cutter or even a glass. You decide the size, but I prefer them smaller, as they bake more evenly that way.
- Place on your baking sheet and brush the tops with the remaining beaten egg.
- Bake for 8 to 12 minutes, depending on size, until risen and lightly golden on top.
- Let them cool just slightly, then serve warm. They’re best the same day.
Notes
Prepared, tried, and tested by Joyce
Warm, fresh from the oven, scones with a soft crumb and simple ingredients and hard to resist
Royal Hostess Rich Tea Scones offer a soft, tender texture with just enough sweetness to make them satisfying any time of day. They come together quickly with simple steps, making them an easy choice when something homemade and warm sounds just right.
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