{"id":217,"date":"2026-09-27T10:58:05","date_gmt":"2026-09-27T10:58:05","guid":{"rendered":"https:\/\/jakoprase.com\/?p=217"},"modified":"2026-10-02T16:11:38","modified_gmt":"2026-10-02T16:11:38","slug":"british-scones","status":"publish","type":"post","link":"https:\/\/jakoprase.com\/?p=217","title":{"rendered":"British Scones"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 1\/4 cups flour<\/li>\n\n\n\n<li>1 1\/2 tbsp baking powder<\/li>\n\n\n\n<li>1\/2 tsp salt<\/li>\n\n\n\n<li>2 tbsp sugar<\/li>\n\n\n\n<li>5 tbsp unsalted butter (cold)<\/li>\n\n\n\n<li>2\/3 cup milk<\/li>\n\n\n\n<li>1 egg<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Instructions<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Preheat the oven to 220C and prepare a baking sheet with parchment paper.<\/li>\n\n\n\n<li>Put the flour, baking powder, salt and sugar in a large bowl and stir to mix.<\/li>\n\n\n\n<li>Cut the butter into small chunks, add them to the flour mixture and rub them in with your hands by tossing the butter in the flour and rubbing the butter between your finger tips to break it into small pieces. Make sure you <em>don&#8217;t overwork the dough<\/em>. You are looking for a breadcrumb-like texture.<\/li>\n\n\n\n<li>Save 1 tablespoon of the egg and combine it with 1 tablespoon of milk. Add the remaining egg and milk to the flour-butter mixture and mix in to the dough, ideally with a blunt knife or a spatula to just combine everything.<\/li>\n\n\n\n<li>Turn the mixture out onto a floured surface and press it together so it sticks.<\/li>\n\n\n\n<li>Flatten it out to around 1-2 cm thick and cut out rounds, trying not to twist the cutter as you cut (around a 6cm cutter is good but you can make smaller if you prefer). Carefully transfer the scones to the prepared baking sheet.<\/li>\n\n\n\n<li>Brush the top of the scones with the reserved egg and milk.<\/li>\n\n\n\n<li>Bake for around 10-12 minutes until gently brown on top<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients Instructions<\/p>\n","protected":false},"author":2,"featured_media":219,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[7,70],"class_list":["post-217","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-recipe","tag-scones"],"_links":{"self":[{"href":"https:\/\/jakoprase.com\/index.php?rest_route=\/wp\/v2\/posts\/217","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jakoprase.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jakoprase.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jakoprase.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/jakoprase.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=217"}],"version-history":[{"count":2,"href":"https:\/\/jakoprase.com\/index.php?rest_route=\/wp\/v2\/posts\/217\/revisions"}],"predecessor-version":[{"id":221,"href":"https:\/\/jakoprase.com\/index.php?rest_route=\/wp\/v2\/posts\/217\/revisions\/221"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/jakoprase.com\/index.php?rest_route=\/wp\/v2\/media\/219"}],"wp:attachment":[{"href":"https:\/\/jakoprase.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=217"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jakoprase.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=217"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jakoprase.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=217"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}