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Classic English Scones – Traditional Homemade Scone Recipe

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Buttery, flaky classic English scones made the traditional way — perfect for afternoon tea.

Ingredients

Scale
  • 3 cups (375g) self-raising flour (or all-purpose flour + 1 tablespoon baking powder)
  • 1/4 teaspoon salt
  • 1/3 cup (75g) unsalted butter, cold and cubed
  • 1/4 cup (50g) caster sugar
  • 2/3 cup (160ml) whole milk, plus extra for brushing
  • 1 large egg
  • 1 teaspoon vanilla extract (optional)
  • Clotted cream and strawberry jam, to serve

Instructions

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, salt, and sugar.
  3. Add the cold cubed butter and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
  4. In a separate bowl or jug, whisk together the milk, egg, and vanilla extract (if using).
  5. Make a well in the center of the flour mixture and pour in the wet ingredients. Stir gently with a butter knife just until a soft dough forms — do not overmix.
  6. Turn the dough out onto a lightly floured surface and pat it gently into a round about 1 inch (2.5cm) thick.
  7. Using a round cutter, cut out scones by pressing straight down without twisting. Gather scraps and gently pat out again to cut more rounds.
  8. Place scones on the prepared baking sheet, brush tops with a little milk, and chill in the fridge for 10 minutes.
  9. Bake for 12-15 minutes, or until well risen and golden on top.
  10. Cool slightly on a wire rack, then split and serve warm with clotted cream and jam.

Notes

For the tallest rise, make sure your butter and milk are very cold, and avoid twisting the cutter when cutting out the scones. Leftover scones freeze beautifully — freeze unbaked cut scones and bake straight from frozen, adding 2-3 extra minutes to the bake time.

Find it online: https://www.receipster.com/classic-english-scones-traditional-homemade-scone-recipe/