British-Style Scones

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

A good scone rises tall and breaks open into a soft, buttery crumb. The keys are cold butter, a light touch and cutting straight down without twisting the cutter.

Serve them warm, split, with jam and cream. Whether jam or cream goes first is up to you.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.

Photo credits: Photo 1: Sarah Kilian on Unsplash; Photo 2: Clément Proust on Pexels; Photo 3: arjan carja on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

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British-Style Scones

Author: KP Cooking Method: Baking Cuisine: British Courses: Breakfast, Snacks Recipe Keys: Vegetarian Meals

Prep Time 15 mins Cook Time 14 mins Total Time 29 mins

Servings: 8

Description

Tall, light British scones with a soft crumb, ready in 30 minutes. Serve warm with jam and clotted cream or butter.

Ingredients

Servings

• 350 g plain (all-purpose) flour (2¾ cups)
• 4 tsp baking powder
• 3 tbsp sugar
• ¼ tsp salt
• 85 g cold butter (6 tbsp, cubed)
• 175 ml cold milk (¾ cup)
• 1 egg (keep 1 tbsp for the glaze)
• ½ cup raisins (optional)
• jam and cream (to serve)

Instructions

1. Heat the oven to 220°C / 425°F (200°C fan) and line a tray.
2. Rub the butter into the flour, baking powder, sugar and salt with your fingertips until it looks like breadcrumbs.
3. Whisk the milk and egg, keeping 1 tablespoon aside. Stir into the flour to form a soft dough without kneading.
4. Pat out to 3 cm (1¼ in) thick. Cut with a 6 cm cutter, pressing straight down without twisting.
5. Place close together on the tray, brush the tops with egg wash and bake 12-15 minutes until risen and golden.

Note

Cold butter and a light touch give the best rise. Warm the scones before serving. Freeze unbaked cut scones and bake from frozen, adding 3 minutes. Best the same day.