Classic British Scones
Classic British scone recipe. Buttery in flavour, with a soft and fluffy texture. Top generously with jam of your choice, and clotted cream for the very best scone experience.
Servings 12
Ingredients
- 350 g self-raising flour
- 1 teaspoon baking powder
- 85 g butter (salted or unsalted) cold and cut into cubes
- 3 tablespoons sugar
- Generous pinch of salt
- 175 ml milk you might need to add more
Instructions
- Preheat oven to 220°C / 200°C Fan / 425°F / Gas Mark 7. Line a large baking tray with parchment paper and set aside.
- In a large mixing bowl, add the flour, baking powder, and butter. Using your fingertips, rub the butter into the dry ingredients until you have a fine breadcrumb consistency.
- Now mix through the sugar, along with a generous pinch of salt. Slowly add the milk, continuing to mix until a soft dough (that's holds together well) comes together. You might need to add more milk to bring the scone dough together.
- Lightly flour a work surface, press the scone dough out to approx. 4cm in thickness. Using a 5cm cutter (I went for a fluted cutter), gently stamp out 12 pieces from the dough - you will need to reshape and re-roll.
- Brush the tops of the scones with a little extra milk, then bake for 12-15 minutes, or until risen, and lightly golden on top. Leave to cool on the baking tray for about 15 minutes, then serve with butter, jam, and cream of your choice.
- The scones will keep for up to 2 days, stored in an airtight container/covered plate at room temperature. They're at their best on the day of baking.