Classic English Scones
Flaky, lightly sweetened, and buttery, these Classic English Scones are the centerpiece of a traditional afternoon tea spread. They come together quickly — about 30 to 35 minutes from start to finish — and are best served warm with clotted cream and jam. The key is handling the dough as little as possible for a tender, well-risen result.
Equipment
- Baking sheet
- Mixing Bowl
- Pastry Cutter
- Baking Paper
- Rolling pin
- Round cookie cutter
Ingredients
- 2 cups all-purpose flour ensure it's sifted for a lighter scone
- ¼ cup granulated sugar
- 1 tablespoon baking powder fresh and aluminum-free preferred
- ½ teaspoon salt
- ½ cup unsalted butter cold and cubed for best results
- ⅔ cup whole milk plus more for brushing
- 1 teaspoon vanilla extract pure vanilla extract preferred
- 1 large egg for egg wash
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with baking paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold cubed butter into the flour mixture. Using a pastry cutter, cut the butter into the flour until the mixture resembles coarse breadcrumbs.
- In a separate bowl, mix together the milk and vanilla extract. Form a well in the middle of the flour mixture and pour the milk mixture into it. Stir until just combined. Do not overmix to keep the scones tender.
- Turn the dough out onto a lightly floured surface and gently knead it a couple of times to bring it together. Roll the dough out to about 1-inch thickness.
- Use a 2-inch round cookie cutter to cut out scones and place them onto the prepared baking sheet. Gather the leftover dough, gently re-roll, and cut out additional scones.
- Beat the egg with a little milk to create an egg wash. Brush the tops of the scones with the egg wash for a lovely golden finish.
- Bake in the preheated oven for 12-15 minutes or until the scones are golden and risen.
- Allow the scones to cool slightly on a wire rack before serving warm with clotted cream and jam.
Notes
- For an orange zest twist, add 1 tablespoon of fresh grated orange zest to the flour mixture.
- For dietary adaptations, substitute the milk with almond milk for a dairy-free version.
- A sprinkle of raw sugar on top before baking can add a sweet crunch to the scones.
Nutrition
Calories: 263kcalCarbohydrates: 31gProtein: 5gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 56mgSodium: 283mgPotassium: 77mgFiber: 1gSugar: 7gVitamin A: 421IUCalcium: 147mgIron: 2mg
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