Light, buttery, and perfect with clotted cream & jam!
Ingredients:
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2 cups (250g) all-purpose flour (plus extra for dusting)
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1/4 cup (50g) granulated sugar
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1 tbsp baking powder
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1/2 tsp salt
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6 tbsp (85g) cold unsalted butter, cubed
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1/2 cup (120ml) cold whole milk (plus extra for brushing)
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1 tsp vanilla extract (optional)
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1 large egg
Optional Add-Ins:
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1/2 cup raisins or currants (for fruit scones)
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1 tsp lemon zest (for a citrusy touch)
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1/2 tsp cinnamon (for spiced scones)
Instructions:
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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Mix dry ingredients: In a large bowl, whisk flour, sugar, baking powder, and salt.
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Cut in butter: Rub cold butter into the flour mix with fingertips until it resembles breadcrumbs.
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Add wet ingredients:
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In a separate bowl, whisk milk, egg, and vanilla.
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Pour into dry mix and stir gently until just combined (don’t overmix).
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Fold in raisins or zest if using.
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Shape & cut:
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Turn dough onto a floured surface, pat into a 1-inch thick round.
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Use a 2.5-inch (6cm) round cutter to cut scones (don’t twist—press straight down).
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Bake:
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Place on baking sheet, brush tops with milk.
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Bake 12-15 mins until golden. Cool slightly before serving.
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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!