Classic British Scones
These light, fluffy scones have a tender crumb and are a cornerstone of a traditional British afternoon tea. They are simple to make and best served warm from the oven with generous amounts of jam and clotted cream.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
scones
- 225 gself-raising flour, sifted
- 25 gcaster sugar
- 1 pinchsalt
- 50 gunsalted butter, cold, cut into small cubes
- 125 mlwhole milk
egg wash
- 1 pcsegg, beaten
- 1 tbspwhole milk
to serve
- 4 tbspstrawberry jam
- 120 gclotted cream
Equipment
pastry cutter · pastry brush · large bowl · wire rack · baking sheet · parchment paper · knife
The method
Step by step
- 1
Preheat your oven to 220°C (200°C fan) and line a baking sheet with parchment paper.
About 2 min
- 2
In a large bowl, combine the sifted self-raising flour and salt, then stir in the caster sugar.
About 1 min
- 3
Add the cold butter cubes to the flour mixture.
About 1 min
Cook’s note: Keeping the butter very cold is crucial for a flaky texture.
- 4
Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
About 3 min
- 5
Make a well in the center of the mixture and pour in the milk for the scones.
About 1 min
- 6
Use a dinner knife to quickly combine the ingredients into a soft, slightly sticky dough.
About 1 min
Cook’s note: Using a knife prevents overworking the dough, which keeps the scones light.
- 7
Turn the dough out onto a lightly floured surface and knead it very gently just two or three times until it comes together.
About 1 min
- 8
Pat the dough out to an even thickness of about 2cm.
About 1 min
Cook’s note: Avoid using a rolling pin if you can, as patting by hand is gentler on the dough.
- 9
Use a 5cm round cutter to stamp out the scones. Push the cutter straight down without twisting.
About 1 min
Cook’s note: Twisting the cutter can seal the edges and prevent the scones from rising evenly.
- 10
Place the scones on the prepared baking sheet, leaving a little space between each one.
About 1 min
- 11
Gently bring the dough scraps together, re-pat, and cut out more scones until all the dough is used.
About 1 min
- 12
In a small bowl, combine the beaten egg with the milk for the egg wash.
About 1 min
- 13
Brush the tops of the scones with the egg wash, being careful not to let it drip down the sides.
About 1 min
Cook’s note: Drips can glue the scone to the tray and inhibit its rise.
- 14
Bake for 12-15 minutes, until the scones are well-risen and golden brown.
About 15 min
- 15
Transfer the baked scones to a wire rack to cool slightly before serving.
About 5 min
- 16
Serve the scones warm with strawberry jam and clotted cream.
Keep it good
Store in an airtight container at room temperature for up to 2 days.
Reheat in an oven at 150°C for 5-7 minutes until warmed through.
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