Description
These traditional British scones are soft, fluffy, and slightly crumbly—perfect for tea time or weekend brunch. Easy to prepare with basic pantry ingredients, they pair beautifully with clotted cream and jam for a cozy and comforting treat.
Ingredients
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280g (2¼ cups) all-purpose flour (plain flour)
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20g (1½ tbsp) baking powder
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3g (½ tsp) salt
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25g (2 tbsp) sugar
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70g (5 tbsp) unsalted butter, cold
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160ml (⅔ cup) milk
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1 egg
Instructions
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Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.
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In a bowl, combine flour, baking powder, salt, and sugar.
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Cut in cold butter until mixture resembles breadcrumbs.
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Set aside 1 tbsp of egg and mix with 1 tbsp of milk for brushing.
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Add remaining egg and milk to dry ingredients and stir gently until a dough forms.
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Turn dough onto a floured surface, press lightly, and flatten to 2–3 cm thickness.
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Cut out rounds using a 6 cm cutter. Do not twist.
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Place on baking sheet and brush tops with egg-milk mixture.
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Bake for 10–12 minutes until golden. Let cool slightly and serve warm.
Notes
Use cold butter for the best texture.
Don’t overmix the dough; scones should be tender, not tough.
To get taller scones, stack two cut-out rounds on top of each other before baking.
Can be made ahead and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: British