Emily Blunt uses this recipe for making traditional English Scones

Traditional English scones with cream and jam. PHOTO: Stock image

Emily Blunt, known for her roles in “The Devil Wears Prada” and “A Quiet Place,” also enjoys cooking. During an episode of “Be My Guest with Ina Garten,” Emily shared her love for making traditional English scones.

This recipe, a favorite in Emily’s kitchen, highlights her love for traditional British treats. Her scones combine simple ingredients and great taste, showing her balanced approach to cooking and enjoying food.

Ingredients

Flour: 4 cups
Granulated sugar: 2 tablespoons
Baking powder: 2 tablespoons
Salt: 2 teaspoons
Unsalted butter, diced and cold: 1/2 pound
Extra-large eggs, lightly beaten: 4
Cold heavy cream: 1 cup
Egg wash: (1 egg beaten with 2 tablespoons water)
Demerara sugar: for sprinkling as required

Directions

STEP 1 Mix Dry Ingredients:
Combine the flour, sugar, baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until blended.

STEP 2 Add Butter:
Add the cold butter and mix at the lowest speed until the butter is in pea-sized pieces.

STEP 3 Combine Wet Ingredients:
In a separate bowl, combine the eggs and heavy cream. With the mixer on low, slowly pour the wet ingredients into the flour-butter mixture. Mix until just blended.

STEP 4 Form Dough:
Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin, then roll the dough 3/4-inch thick.

STEP 5 Cut Scones:
Use a 3-inch round plain or fluted cutter to cut circles of dough. Place the scones on a baking sheet lined with parchment paper.

STEP 6 Add Egg Wash:
Brush the tops with the egg wash and sprinkle with demerara sugar.

STEP 7 Bake:
Bake at 400°F for 20 to 25 minutes, until the tops are browned and the insides are fully baked. Serve warm with clotted cream and jam.

For the full recipe, visit the video: Food Network​ (Be My Guest with Ina Garten)​.

English scones are perfect for afternoon teas. PHOTO: Stock image