Teatime Scones
Treat yourself to the ultimate classic with these buttery, flaky Teatime Scones, a must-have addition to any traditional British afternoon tea spread. Made with simple pantry staples like all-purpose flour, cold cubed butter, and a touch of vanilla extract, these scones strike the perfect balance between tender and crumbly. Optional raisins or currants add a pop of sweetness, while a light brushing of milk creates a beautifully golden finish. Ready in just 30 minutes from start to finish, this recipe is ideal for satisfying last-minute cravings or impressing guests. Serve them warm, slathered with clotted cream and jam, for a timeless treat that pairs perfectly with a cup of tea. Perfect your afternoon tea ritual with this quick and easy scone recipe!
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Recipe Information
Ingredients
- 260 grams all-purpose flour
- 50 grams granulated sugar
- 15 grams baking powder
- 1 teaspoon salt
- 115 grams unsalted butter, cold and cubed
- 120 milliliters whole milk
- 60 milliliters heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 75 grams optional: raisins or currants
- 15 milliliters optional: extra milk for brushing
Instructions
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold, cubed butter to the bowl. Use a pastry cutter or your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs.
If using raisins or currants, stir them into the mixture now.
In a separate bowl, whisk together the milk, heavy cream, egg, and vanilla extract.
Make a well in the center of the dry mixture and pour in the wet ingredients. Gently mix with a spatula or your hands until the dough comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently knead it a few times. Pat the dough into a round that is about 2.5 cm (1 inch) thick.
Using a floured round cutter (about 5 cm / 2 inches in diameter), cut out scones and place them on the prepared baking sheet. Gently re-roll the scraps and continue cutting until all the dough is used.
Brush the tops of the scones with a little milk to help them brown evenly.
Bake in the preheated oven for 12–15 minutes, or until the scones are golden brown and well-risen.
Remove from the oven and cool slightly on a wire rack. Serve warm with clotted cream and your favorite jam.
Nutrition Facts
Calories |
327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 9.5 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 483 mg | 21% | |
| Total Carbohydrate | 40.6 g | 15% | |
| Dietary Fiber | 1.3 g | 4% | |
| Total Sugars | 12.9 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 134 mg | 3% | |
*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.
