Classic British Scones
Traditional dish · British
Traditional British scones, perfect for afternoon tea. Light, fluffy, and slightly crumbly, best served warm with clotted cream and jam.
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Ingredients
- All-purpose flour2 cups
- Baking powder1 tablespoon
- Salt1/2 teaspoon
- Granulated sugar2 tablespoons
- Unsalted butter, cold and cubed1/2 cup (1 stick)
- Milk2/3 cup
- Large egg, lightly beaten (for egg wash)1
Steps
- 1
Preheat your oven to 425°F (220°C). Lightly grease a baking sheet or line it with parchment paper.
- 2
In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- 3
Cut in the cold butter using a pastry blender, your fingertips, or two knives until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- 4
Make a well in the center and pour in the milk. Stir with a fork until just combined. Do not overmix.
- 5
Turn the dough out onto a lightly floured surface and gently knead a few times until it just comes together. Pat the dough into a 3/4-inch thick round.
- 6
Using a 2-inch round cutter (dipped in flour), cut out scones. Place them on the prepared baking sheet, about 1 inch apart. You can gently re-pat the scraps to cut more scones.
- 7
Brush the tops of the scones with the beaten egg.
- 8
Bake for 12-15 minutes, or until golden brown and risen.
- 9
Serve warm with jam and clotted cream.
