Classic British Scones
Traditional British scones, light and fluffy, perfect with clotted cream and jam.
15 mins
Prep Time
12 mins
Cook Time
8
Servings
Ingredients
- 350g self-raising flour
- 85g cold butter, cubed
- 3 tbsp caster sugar
- 1 tsp baking powder
- 175ml milk
- 1 tsp vanilla extract
- 1 egg, beaten (for glazing)
Nutrition Facts
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Instructions
Preheat the oven to 220°C (200°C fan)/425°F/gas mark 7. Lightly grease a baking tray or line it with parchment paper.
Sift the flour and baking powder into a large mixing bowl. Add the cold, cubed butter.
Rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs.
Stir in the sugar. Make a well in the center and pour in the milk and vanilla extract.
Mix quickly with a knife to form a soft dough. Be careful not to overwork the dough.
Turn the dough onto a lightly floured surface and gently pat it to about 2cm thick. Use a round cutter to stamp out scones.
Place the scones on the prepared baking tray. Brush the tops with beaten egg for a golden finish.
Bake for 10-12 minutes until risen and golden. Transfer to a wire rack to cool slightly before serving.
Chef's Tips
- Cold Butter: Ensure the butter is cold for the best texture. Warm butter can make the scones heavy.
- Handling Dough: Handle the dough as little as possible to keep the scones light and fluffy.
- Cutter Tip: Dip the cutter in flour before each use to prevent sticking.
- Serving: Serve warm with clotted cream and strawberry jam for a classic cream tea.
- Storage: Best eaten fresh but can be stored in an airtight container for up to 2 days. Reheat briefly before serving.
