Classic British Scones

Here’s a classic British-style scone recipe—lightly sweet, buttery, and perfect with clotted cream & jam for a proper afternoon tea!

Classic British Scones

Prep Time: 15 mins | Cook Time: 12-15 mins | Makes: 8 scones

Ingredients:

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

• 1 tbsp baking powder

• ¼ tsp salt

• ¼ cup (50g) granulated sugar (reduce to 1 tbsp for savory scones)

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

• ½ cup (120ml) whole milk (plus extra for brushing)

• 1 large egg

• 1 tsp vanilla extract (optional, for sweetness)

Instructions:

1. Prep:

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

2. Mix Dry Ingredients:

   • In a large bowl, whisk flour, baking powder, salt, and sugar.

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 overwork!).

5. Shape & Cut:

   • Turn dough onto a floured surface, pat into a 1-inch (2.5cm) thick round.

   • Use a floured 2.5-inch (6cm) cutter to stamp out scones (avoid twisting the cutter).

6. Bake:

   • Place on baking sheet, brush tops with milk.

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

Serving Suggestions:

• Traditional: Split warm scones, top with clotted cream & strawberry jam.

• Variations: Add ½ cup raisins, blueberries, or cheese/herbs for savory scones.

Tips:

• Keep butter cold for flaky layers.

• Handle dough minimally to avoid toughness.

• Freeze unbaked scones for up to 1 month—bake from frozen (+2-3 mins).

Enjoy with tea! ☕ Would you like a gluten-free or vegan version? 😊