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Classic British Scones
Fluffy, tender British scones, perfect for a traditional cream tea. Serve with clotted cream and jam.
ð§ ææ
- 250 g Self-raising flour(Sifted for lighter scones)
- 50 g Butter(Cold and cubed)
- 150 ml Milk(Whole milk is recommended, plus a little extra for brushing)
- 1 tsp Sugar(Optional, for a hint of sweetness in the dough)
- 0.5 tsp Salt(Enhances flavor)
- for serving Clotted cream and jam(Essential accompaniments)
ðšâð³ äœãæ¹
- 1
Preheat your oven to 220°C (425°F). Lightly grease a baking sheet or line it with parchment paper.
â±ïž 2 minutes - 2
In a large bowl, combine the sifted self-raising flour, salt, and optional sugar. Add the cold, cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. This should take about 5 minutes. Ensure there are no large lumps of butter remaining.
â±ïž 5 minutes - 3
Make a well in the center of the dry ingredients. Pour in most of the milk (reserve about 2 tablespoons). Using a round-bladed knife or a spatula, gently mix the ingredients together until they just start to come together to form a soft, slightly sticky dough. Be careful not to overwork the dough, as this will result in tough scones.
â±ïž 3 minutes - 4
Turn the dough out onto a lightly floured surface. Gently bring the dough together with your hands and pat it down to about 2 cm (Ÿ inch) thickness. Avoid kneading. Use a 5-6 cm (2-2.5 inch) round cutter to cut out as many scones as possible. Press the cutter straight down without twisting to ensure even rising. Re-pat the scraps gently once and cut more scones.
â±ïž 5 minutes - 5
Place the scones onto the prepared baking sheet, ensuring they are close together for a good rise. Brush the tops of the scones with the reserved milk. This will help them achieve a golden-brown color.
â±ïž 1 minute - 6
Bake in the preheated oven for 12-15 minutes, or until the scones are well-risen, golden brown on top, and sound hollow when tapped on the bottom. The exact time will depend on your oven.
â±ïž 12-15 minutes - 7
Transfer the baked scones to a wire rack to cool slightly. Serve warm with clotted cream and your favorite jam.
â±ïž 2 minutes
ð¡ ããã®ã³ã
- âFor the lightest scones, handle the dough as little as possible.
- âEnsure your butter and milk are cold for the best texture.
- âServe warm for the quintessential cream tea experience.
- âThe debate continues: jam first or cream first? Enjoy it your way!
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Fruit Scones: Gently fold in 50-75g of sultanas or dried currants with the flour in step 2.
- Cheese Scones: Omit sugar. Reduce milk slightly and add 50-75g of grated mature cheddar cheese to the flour mixture in step 2. Add a pinch of black pepper if desired.