Passed down from my British great-grandmother, this authentic English scones recipe is easy and delicious... plus traditionally prepared with sprouted flour so it's extra healthy! Serve with fruit jam and butter for a classic afternoon tea in England, or probiotic Devonshire cream if you want a flavorful twist.
Using a fork or pastry cutter, cut in the butter until the mixture resembles coarse crumbs. Or, rub the butter in with clean fingers. This works the butter in thoroughly, distributes it evenly, and helps create the traditional crumbly texture.
Add 1 beaten egg, buttermilk, and maple syrup.
Divide dough in half and shape each half into a ball on a parchment paper-lined or lightly greased baking sheet.
Roll or pat into a 6-inch circle, about 1-inch thick.
Cut each circle into about 6 small pie-shaped wedges.
Serve with probiotic Devonshire cream (see recipe notes, below) and homemade jam!
Probiotic Devonshire Cream
Combine 1/2 cup heavy raw cream and 1/2 cup sour cream. Cover and set in a warm place until thickened, anywhere from 8 to 24 hours. Refrigerate.
Not sure how to get sprouted flour? This quick and easy tutorial will teach you how to sprout grains!
Sprouted English Scones https://traditionalcookingschool.com/food-preparation/recipes/tea-scones-with-mock-devonshire-cream/