Classic British Scones
Light, fluffy scones perfect for afternoon tea with jam and clotted cream.
15 mins
Prep Time
12 mins
Cook Time
8
Servings
Ingredients
- 350g self-raising flour
- 85g cold butter, cubed
- 3 tbsp caster sugar
- 175ml milk
- 1 tsp vanilla extract
- 1 egg, beaten (for glazing)
- 1 tsp baking powder
- Pinch of salt
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, baking powder, and salt 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. Stir with a wooden spoon until a soft dough forms.
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 space between each.
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. Serve warm with jam and clotted cream.
Chef's Tips
- Cold Butter: Ensure the butter is cold for flaky scones. Avoid overworking the dough to keep them light.
- No Cutter? Use a glass or sharp knife to cut squares instead.
- Rising: For extra height, place scones close together on the tray.
- Storage: Best eaten fresh but can be frozen for up to 1 month. Reheat in the oven.
- Variations: Add raisins or cheese for sweet or savory twists.
