Classic English Scones
These buttery, tender English scones are the perfect accompaniment to afternoon tea, best served warm with clotted cream and strawberry jam.
Ingredients
- •3 1/2 cups all-purpose flour (450g)
- •1/4 cup granulated sugar (50g)
- •1 tablespoon baking powder
- •1/2 teaspoon salt
- •1/2 cup cold unsalted butter, cubed (115g)
- •1 cup whole milk (240ml)
- •1 large egg, beaten (for egg wash)
- •1/2 cup raisins or dried currants (optional)
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- 3
Add the cold, cubed butter and use your fingers or a pastry cutter to rub it into the flour until the mixture resembles coarse breadcrumbs.
- 4
If using raisins, stir them into the flour mixture now.
- 5
Make a well in the center and pour in the milk. Mix gently with a knife or spatula until a shaggy dough forms; do not overwork the dough.
- 6
Turn the dough onto a lightly floured surface and pat it down into a circle about 1 inch thick.
- 7
Use a 2-inch round cutter to stamp out scones, pressing straight down without twisting to ensure a good rise.
- 8
Place the scones on the prepared baking sheet and brush the tops with the beaten egg.
- 9
Bake for 12-15 minutes until the scones are well-risen and golden brown on top.
- 10
Transfer to a wire rack to cool slightly before serving.
💡 Chef tips
- Ensure your butter is ice-cold before mixing to create flaky, distinct layers in the scone.
- Handle the dough as little as possible; over-mixing will result in tough, dense scones rather than light, crumbly ones.
- You can freeze unbaked scones on a tray and then store them in a freezer bag for up to one month; bake directly from frozen, adding 2-3 minutes to the cook time.
✅ How it should turn out
The finished scones should have a beautifully golden, crisp exterior with a soft, fluffy, and buttery interior that pulls apart easily.