Description
Classic English scones are light, tender, and slightly crumbly, traditionally served warm with rich clotted cream and sweet jam. A staple of British afternoon tea, these scones are simple to make and deliver a soft, buttery texture with a delicate rise.
Ingredients
🛒 Ingredients (for 8–10 scones):
For the Scones:
2 cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
3 tablespoons granulated sugar
½ cup (1 stick) unsalted butter, cold and cubed
⅔ cup whole milk (or buttermilk for extra tenderness)
1 teaspoon vanilla extract (optional)
1 large egg (for egg wash)
For Serving:
Clotted cream
Strawberry jam or raspberry jam
Instructions
📝 Instructions:
Step 1: Prepare Dough
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, salt, and sugar.
Step 2: Add Butter
Rub in the cold butter using your fingertips or a pastry cutter until the mixture resembles coarse crumbs.
Step 3: Add Liquid
Stir in milk (and vanilla if using) until a soft dough forms. Do not overmix.
Step 4: Shape Scones
Turn dough onto a lightly floured surface and gently pat to about 1-inch thickness.
Cut out rounds using a biscuit cutter and place on the baking sheet.
Step 5: Bake
Brush tops with beaten egg.
Bake for 12–15 minutes until risen and golden on top. Cool slightly on a wire rack.
Step 6: Serve
Slice scones in half and serve warm with clotted cream and jam.
Notes
- Cold Butter Matters: Keeps scones light and flaky.
- Do Not Overwork Dough: This ensures a soft, tender texture.
- Buttermilk Option: Adds a slight tang and extra fluffiness.
- Serving Style: Try both Devon (cream first) and Cornwall (jam first) methods.
- Prep Time: 15 minutes
- Cook Time: 12–15 minutes
- Category: Dessert / Afternoon Tea
- Method: Baked
- Cuisine: British