British Scones
Soft, buttery, and irresistibly fluffy, these traditional British Scones are a timeless classic perfect for afternoon tea or weekend brunch. Made with simple pantry staples like all-purpose flour, cold unsalted butter, and whole milk, these scones are easy to prepare yet deliver bakery-level results. The key to their signature light texture lies in gently rubbing the butter into the flour and avoiding overmixing the dough. Baked to a golden perfection and brushed with a glossy egg glaze, these scones rise beautifully in the oven, creating a tender crumb that pairs perfectly with clotted cream and jam. Ready in under 30 minutes, this authentic British-style recipe is perfect for a cozy treat or an elegant addition to your next gathering.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 2 teaspoons baking powder
- 50 grams unsalted butter (cold, cubed)
- 2 tablespoons caster sugar
- 150 milliliters whole milk
- 1 unit egg (beaten, for glaze)
- 1 pinch of salt
Instructions
Preheat your oven to 220°C (200°C fan) or 425°F and line a baking sheet with parchment paper.
In a large mixing bowl, sift together the flour, baking powder, and a pinch of salt.
Add the cubed cold butter to the bowl. Rub the butter into the dry ingredients with your fingertips until the mixture resembles fine breadcrumbs.
Stir in the caster sugar to evenly distribute it throughout the mixture.
Make a well in the center of the mixture and gradually add the milk. Use a butter knife or spatula to gently mix until the dough just comes together. Avoid overmixing.
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together into a smooth, cohesive piece. Pat the dough out to approximately 2.5 cm (1 inch) thickness.
Using a 5 cm (2 inch) round cutter, cut out scones from the dough, ensuring you press straight down without twisting the cutter. Transfer the scones to the prepared baking sheet.
Brush the tops of the scones with the beaten egg, taking care not to let it drip down the sides, as this can hinder their rise.
Bake in the preheated oven for 10–12 minutes, or until the scones are golden and risen.
Remove from the oven and let the scones cool slightly on the baking sheet before transferring them to a wire rack.
Serve warm or at room temperature with clotted cream and jam.
Nutrition Facts
Calories |
1544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 311 mg | 104% | |
| Sodium | 1174 mg | 51% | |
| Total Carbohydrate | 228.1 g | 83% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 33.9 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 252 mg | 19% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 561 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
