Scones
Ingredients
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- 2 1/2 cups all-purpose flour
- 3 tsp baking powder
- 1/2 tsp fine salt
- 2 tbsp granulated sugar
- 6 tbsp unsalted butter – cut into small cubes
- 3/4 cup whole milk
- 1 large large egg – beaten for glaze
- clotted cream – for serving
- strawberry jam – for serving
Instructions
1. Heat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, baking powder, fine salt, and granulated sugar.
3. Add the unsalted butter and rub it into the dry ingredients with your fingertips until the mixture looks like fine, sandy crumbs and no visible butter chunks remain; work quickly to keep the butter cold.
4. Make a well and pour in the whole milk. Stir with a fork until the dough just comes together with no dry patches; tip it onto the lined sheet and gently pat into a 1-inch-thick round without kneading.
5. Using a 2–2.5-inch round cutter, press straight down (don’t twist) to cut out scones and place them on the sheet, close but not touching.
6. Gently press the scraps together and cut again until all the dough is used; aim for 8 scones total.
7. Brush the tops (not the sides) with the beaten large egg.
8. Bake until well risen and golden on top, 12–15 minutes; the bottoms should sound hollow when tapped.
9. Cool 5 minutes, then split and serve warm with clotted cream and strawberry jam.
Scones are lightly sweet, tender, and flaky little breads designed to split easily and cushion rich toppings. Their crumb is soft and delicate, rising tall in the oven with a burnished top and pale, steamy interior. Served warm with clotted cream and jam, they deliver a balance of buttery richness and gentle sweetness that pairs perfectly with tea.
Originating in the British Isles, scones likely evolved from Scottish oat bannocks before becoming a staple of 19th-century afternoon tea. Over time, plain scones, fruit scones with sultanas, and savory cheese versions all found a place in bakeries and tearooms across Britain and beyond. Today they stand as a defining feature of British baking culture, sparking friendly debates about whether to spread jam or cream first.