Description
Authentic British scones are tender, buttery, and perfectly crumbly—an essential part of traditional afternoon tea. These classic scones are lightly sweetened and baked to a golden finish, ideal for serving warm with clotted cream and strawberry jam. Simple to make yet elegant, they bring the charm of a British tearoom right to your kitchen.
Ingredients
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2 cups unbleached all-purpose flour
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2 tablespoons granulated sugar
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4 teaspoons baking powder
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1/2 teaspoon salt
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3 tablespoons unsalted butter, cold and cubed
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2/3 cup milk (adjust as needed)
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1 egg yolk beaten with 1 tablespoon milk (for glaze)
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Strawberry jam, for serving
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Clotted cream, room temperature, for serving
Instructions
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Preheat oven to 425°F (220°C).
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In a large bowl, whisk together flour, sugar, baking powder, and salt.
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Rub cold butter into the flour mixture until it resembles fine breadcrumbs.
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Gradually add milk, mixing until a sticky dough forms; add a little more milk if needed.
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Turn dough onto a floured surface, dust top with flour, and knead lightly 2–3 times.
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Flatten dough to a 1-inch thick round.
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Using a floured 2-inch cutter, press straight down (no twisting) to cut scones.
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Place scones on a greased and floured baking sheet.
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Brush tops with egg yolk and milk glaze.
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Bake 12–15 minutes until golden and firm.
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Cool on a wire rack for 30 minutes or cover with a tea towel for softer tops.
Notes
Keep butter cold to ensure a tender crumb.
Avoid twisting the cutter to help scones rise properly.
Cover baked scones with a towel for soft tops.
Serve fresh and warm for best texture.
Freeze unbaked scones for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch, Afternoon Tea
- Method: Baking
- Cuisine: British