Classic British Scones

Light, buttery, and perfect with clotted cream & jam!

Ingredients:

• 2 cups (250g) all-purpose flour (plus extra for dusting)

• 1/4 cup (50g) granulated sugar

• 1 tbsp baking powder

• 1/2 tsp salt

• 6 tbsp (85g) cold unsalted butter, cubed

• 1/2 cup (120ml) cold whole milk (plus extra for brushing)

• 1 tsp vanilla extract (optional)

• 1 large egg

Optional Add-Ins:

• 1/2 cup raisins or currants (for fruit scones)

• 1 tsp lemon zest (for a citrusy touch)

• 1/2 tsp cinnamon (for spiced scones)

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Mix dry ingredients: In a large bowl, whisk flour, sugar, baking powder, and salt.

3. Cut in butter: Rub cold butter into the flour mix with fingertips until it resembles breadcrumbs.

4. Add wet ingredients:

   • In a separate bowl, whisk milk, egg, and vanilla.

   • Pour into dry mix and stir gently until just combined (don’t overmix).

   • Fold in raisins or zest if using.

5. Shape & cut:

   • Turn dough onto a floured surface, pat into a 1-inch thick round.

   • Use a 2.5-inch (6cm) round cutter to cut scones (don’t twist—press straight down).

6. Bake:

   • Place on baking sheet, brush tops with milk.

   • Bake 12-15 mins until golden. Cool slightly before serving.

Serving Suggestions:

🍓 Traditional: Split and top with clotted cream & strawberry jam (Devonshire style).
☕ Tea Pairing: Enjoy with Earl Grey or English Breakfast tea.

Pro Tip: For extra flakiness, freeze butter and grate it into the flour!