Real English Scones
Delight in the timeless charm of real English scones with this authentic recipe that's perfect for an indulgent afternoon tea. These scones are irresistibly tender and flaky, thanks to a combination of cold butter and gentle kneading, ensuring the perfect crumb every time. Made with simple pantry staples like all-purpose flour, baking powder, and caster sugar, they come together in just 15 minutes of prep time and bake to golden perfection in under 12 minutes. Each bite boasts a lightly sweet flavor, perfectly paired with a buttery richness. Serve these warm, freshly baked scones slathered with traditional clotted cream and your favorite fruit jam for an experience that's quintessentially British. Whether you're hosting guests or enjoying a cozy treat at home, this classic recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 350 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 85 grams Unsalted butter (cold)
- 3 tablespoons Caster sugar
- 175 milliliters Whole milk (plus extra for brushing)
- 1 Egg (beaten, for glazing)
Instructions
Preheat your oven to 220°C (200°C fan) or 425°F, and line a baking tray with parchment paper.
In a large mixing bowl, sift together the flour, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Using your fingertips, gently rub the butter into the flour until the mixture resembles fine breadcrumbs. Work quickly to avoid warming the butter.
Stir in the caster sugar to the breadcrumb mixture.
Make a well in the center of the mixture and pour in the milk. Using a table knife, mix until the dough starts to come together. Avoid over-mixing.
Lightly flour a clean work surface and turn the dough onto it. Gently knead the dough just enough to form a smooth ball. Be careful not to overwork it, as this will result in tough scones.
Roll the dough out to a thickness of about 2.5 cm (1 inch). Use a 5 cm (2-inch) round cutter to cut out scones, pressing straight down without twisting.
Re-roll the scraps of dough and cut out more scones until the dough is used up.
Place the scones onto the prepared baking tray, leaving a slight gap between each one. Brush the tops lightly with beaten egg to achieve a golden glaze.
Bake in the preheated oven for 10-12 minutes, or until the scones are well-risen and golden brown.
Remove the scones from the oven and transfer to a wire rack to cool slightly. Serve warm with clotted cream and jam or butter.
Nutrition Facts
Calories |
2228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.8 g | 104% | |
| Saturated Fat | 49.1 g | 246% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 261 mg | 87% | |
| Sodium | 2152 mg | 94% | |
| Total Carbohydrate | 324.7 g | 118% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 47.4 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 274 mg | 21% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 584 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.
