Crumble Topped British Scones
A classic British scone recipe topped with a crumble mixture, perfect for a warm breakfast or snack.
Ingredients
- ●250g Buttery British Scone Mix
- ●100g Granulated Sugar
- ●50g Cold Unsalted Butter
- ●200g Crumble Topping
- ●50ml Heavy Cream
Instructions
- 1
1. Preheat the oven to 200°C (400°F).
- 2
2. In a large mixing bowl, combine the scone mix, sugar, and cold butter. Use your fingers or a pastry blender to work the butter into the dry ingredients until the mixture resembles coarse breadcrumbs.
- 3
3. Turn the mixture out onto a lightly floured surface and gently knead a few times until it comes together in a cohesive dough.
- 4
4. Pat the dough into a circle that is about 2.5cm (1 inch) thick.
- 5
5. Use a biscuit cutter or the rim of a glass to cut out scones. Gather the scraps, re-form the dough, and cut out additional scones.
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6. Place the scones on a baking sheet lined with parchment paper.
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7. In a small bowl, mix together the crumble topping ingredients.
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8. Sprinkle the crumble topping evenly over the scones.
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9. Brush the tops of the scones with the heavy cream.
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10. Bake for 18-20 minutes, or until the scones are golden brown.
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11. Remove from the oven and let cool on a wire rack for 5 minutes before serving.