Classic British Scones
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 8 servings
- Ingredients
- 8
About this dish
Split warm by hand, these scones have a crisp golden top and a soft interior that crumbles rather than chews, ready for clotted cream and strawberry jam.
Read more
Cold butter rubbed into the flour is what keeps them light; the more the dough is handled, the firmer the centers turn.
Ingredients
Instructions
- 1
Preheat the oven to 200C for at least 15 minutes and line a large baking tray with parchment paper to ensure the scones do not stick to the surface.
- 2
Place 300g of flour, 12g of baking powder, 40g of sugar, and 3g of salt in a large bowl, whisking thoroughly to remove any large lumps of flour.
- 3
Add 80g of cold unsalted butter and rub it into the flour with your fingertips until the mixture feels like fine sand or delicate breadcrumbs without melting the fat.
- 4
Mix 140ml of milk with one egg and pour into the bowl, stirring gently with a spatula only until the dry ingredients are moistened and a dough forms.
- 5
Roll the dough to a thickness of 2.5cm on a lightly floured surface, then use a round cutter to press out 8 individual scones of the same size.
- 6
Brush the tops of the 8 scones with 20ml of heavy cream in total and bake for 13 to 15 minutes at 200C until they rise high and turn golden.
- 7
Let the scones cool on a wire rack for 10 minutes, then split them by hand and serve with thick clotted cream and sweet strawberry jam while warm.
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