Description
These classic British scones are fluffy, buttery, and made with simple ingredients. Perfect for afternoon tea or brunch, they pair beautifully with clotted cream and jam for a comforting, traditional treat.
Ingredients
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2 cups (250 g) unbleached all-purpose flour
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2 Tbsp (27 g) granulated sugar
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4 tsp (8 g) baking powder
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½ tsp (2 g) fine salt
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3 Tbsp (42 g) unsalted butter, cold and cubed
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⅔ cup (158 ml) milk, plus extra if needed
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1 egg yolk + 1 Tbsp (15 ml) milk, beaten (for glaze)
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Strawberry jam, to serve
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Clotted cream, to serve
Instructions
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Preheat oven to 425 °F (220 °C). Grease or line a baking sheet with parchment.
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In a 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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Stir in milk gradually until a soft, slightly sticky dough forms. Add more milk if needed.
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On a floured surface, gently knead dough 2–3 times, then pat into a 1-inch thick round.
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Use a floured 2-inch round cutter to cut out scones. Re-roll scraps gently to avoid overworking.
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Place scones 1 inch apart on the baking sheet. Brush tops with egg yolk and milk glaze.
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Bake for 12–15 minutes until golden brown.
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Cool for 10–15 minutes on a wire rack. For softer tops, cover with a clean tea towel.
Notes
Do not overmix the dough—this keeps scones light and tender.
Use very cold butter to help achieve a flaky texture.
Press the cutter straight down—no twisting—to ensure even rising.
Best enjoyed the same day, but leftovers can be frozen and reheated.
Try adding dried fruit for variety (currants, cranberries, or raisins).
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British