Classic British Scones
Tall, fluffy scones ready for jam and clotted cream. The cornerstone of a proper cream tea.
Details
Prep Time 15 minutes
Cook Time 12 minutes
Servings 8
Difficulty Medium
Ingredients
- 350g self-raising flour
- 1 tsp baking powder
- 85g butter, cubed cold
- 3 tbsp caster sugar
- 175ml milk
- 1 egg (for glaze)
Instructions
- 1
Preheat oven to 220°C (425°F).
- 2
Rub butter into flour and baking powder until it looks like crumbs.
- 3
Stir in sugar.
- 4
Warm the milk slightly. Add to dry ingredients.
- 5
Mix quickly with a knife until dough forms.
- 6
Pat dough out to 2cm thickness. Stamp out rounds.
- 7
Brush tops with beaten egg.
- 8
Bake for 10-12 minutes until risen and golden.