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
- 1 tsp baking powder
- 85g butter, chilled and cubed
- 3 tbsp caster sugar
- 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 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 chilled, cubed butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Stir in the caster sugar. Make a well in the center of the mixture and pour in the milk and vanilla extract. Mix quickly with a knife to form a soft dough.
Turn the dough onto a lightly floured surface and gently knead it a few times until smooth. Roll out to about 2cm thick.
Use a 5cm round cutter to stamp out scones. Place them on the prepared baking tray, leaving a little space between each.
Brush the tops of the scones with the beaten egg. Bake for 10-12 minutes until risen and golden. Transfer to a wire rack to cool slightly before serving.
Chef's Tips
- Chilled Butter: Ensure the butter is cold for the best texture. This helps create a light, flaky scone.
- Handling the Dough: Avoid overworking the dough to keep the scones light and fluffy.
- Cutting: Press the cutter straight down without twisting to help the scones rise evenly.
- Serving: Serve warm with clotted cream and strawberry jam for a classic British treat.
- Storage: Best eaten fresh, but can be stored in an airtight container for up to 2 days. Reheat briefly in the oven if desired.
