Classic British Scones

🧂 Ingredients

• 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)

👨‍🍳 Instructions

1. 1

   Preheat your oven to 220°C (425°F). Lightly grease a baking sheet or line it with parchment paper.

   ⏱️ 2 minutes
2. 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.

   ⏱️ 5 minutes
3. 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.

   ⏱️ 3 minutes
4. 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 (¾ 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.

   ⏱️ 5 minutes
5. 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.

   ⏱️ 1 minute
6. 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.

   ⏱️ 12-15 minutes
7. 7

   Transfer the baked scones to a wire rack to cool slightly. Serve warm with clotted cream and your favorite jam.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓For the lightest scones, handle the dough as little as possible.
• ✓Ensure your butter and milk are cold for the best texture.
• ✓Serve warm for the quintessential cream tea experience.
• ✓The debate continues: jam first or cream first? Enjoy it your way!

🔄 Variations

• 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.

🥗 Nutrition

Per serving