Description
These Coronation Crown Scones are a beautiful and delicious twist on the classic British scone. Infused with Darjeeling tea and honey, these soft and flaky scones are topped with a crown-like ring, making them perfect for a royal celebration or afternoon tea. Serve them warm with clotted cream and strawberry jam for a true treat!
Ingredients
For the Scones:
160 ml milk
1 Darjeeling teabag (or 1 tsp loose-leaf tea)
15 g honey
300 g self-raising flour
75 g butter, cold and cubed
25 g caster sugar
1 egg, beaten
For the Serving:
Clotted cream
Strawberry jam
Instructions
- Infuse the Milk with Tea: Place the Darjeeling teabag (or loose-leaf tea) into a small saucepan and pour in the milk. Heat gently over low heat until the milk is steaming, then turn off the heat and let the tea steep for 30 minutes. Remove the teabag or strain the milk into a small jug, then stir in the honey until well combined.
- Preheat the Oven: Set the oven to 180°C (160°C fan) and line a baking tray with parchment paper.
- Prepare the Scone Dough: In a large bowl, combine the self-raising flour and cubed cold butter. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs with some small bits of butter left for a flaky texture. Stir in the caster sugar.
- Add the Milk Mixture: Gradually pour the infused milk and honey mixture into the flour mixture, stirring with a round-bladed knife until a rough dough forms. If the dough feels too dry, add a little more milk. Turn the dough out onto a lightly floured surface and briefly knead it to bring it together into a smooth ball.
- Shape the Scones: Gently roll the dough to about 3 cm thick and use a 6 cm round cutter to punch out scone shapes. Gather the remaining dough, reroll, and cut out more scones to make 10 in total.
- Form the Crown: Use a pair of scissors to snip small triangles around the edges of each scone from the outside in. Gently press the snipped points upwards to create a crown-like ring around each scone. The triangles should stand proud, making the scones look like little crowns.
- Chill the Scones: Place the shaped scones on a tray and chill them in the fridge for 1 hour to firm them up. This step is important to ensure the scones hold their shape while baking.
- Egg Wash and Bake: After chilling, brush the tops and crown points of the scones with the beaten egg wash. Bake the scones in the preheated oven for 12-15 minutes, or until they are risen, golden brown, and fully cooked through.
- Serve: Let the scones cool for a few minutes before serving. Split them in half and serve warm with clotted cream and strawberry jam.
Notes
- Different Flavors: Swap the Darjeeling tea for Earl Grey or another black tea for a different flavor. You can also add a few drops of rose or orange blossom water to the dough for a floral twist.
- Sweet Add-ins: Add dried fruits like raisins, currants, or cranberries to the dough for extra sweetness and texture.
- Gluten-Free Version: Use a gluten-free flour blend in place of regular self-raising flour for a gluten-free version.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 scone
- Calories: 230 kcal
- Sugar: 8 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
