British-Style Scones
.single-recipe .dr-feature-image{display:none!important}.ca-note{font-size:.85rem;color:#6b6258;margin:6px 0 18px}.ca-fade{position:relative;aspect-ratio:3/2;max-height:560px;width:100%;overflow:hidden;border-radius:6px;background:#eee;margin:0 0 6px}.ca-fade img{position:absolute;inset:0;width:100%;height:100%;object-fit:cover;opacity:0;animation:ca-fade 15s infinite}.ca-fade img:nth-child(1){opacity:1;animation-delay:0s}.ca-fade img:nth-child(2){animation-delay:5s}.ca-fade img:nth-child(3){animation-delay:10s}@keyframes ca-fade{0%{opacity:0}8%{opacity:1}33%{opacity:1}41%{opacity:0}100%{opacity:0}}.ca-fade-cap{font-size:.8rem;color:#6b6258;margin:0 0 18px}.ca-ing{margin:14px 0 22px;padding:14px 0 10px;background:#faf7f2;border:1px solid #eadfce;border-radius:6px;overflow:hidden}.ca-ing h3{margin:0 0 10px 18px;font-size:1.02rem;letter-spacing:.04em;text-transform:uppercase}.ca-ing p{margin:0 0 10px 18px;font-size:.82rem;color:#6b6258}.ca-ing-track{display:flex;width:max-content;animation:ca-run var(--ca-dur,32s) linear infinite}.ca-ing:hover .ca-ing-track,.ca-ing:focus-within .ca-ing-track{animation-play-state:paused}.ca-ing-track ul{display:flex;gap:20px;margin:0;padding:0 10px;list-style:none}.ca-ing-track li{width:88px;text-align:center;flex:0 0 auto}.ca-ing-track a{text-decoration:none;color:inherit;font-size:.82rem;line-height:1.2;display:block}.ca-ing-track img{width:72px;height:72px;border-radius:50%;object-fit:cover;display:block;margin:0 auto 6px;border:3px solid #fff;box-shadow:0 1px 4px rgba(0,0,0,.2);transition:transform .2s}.ca-ing-track a:hover img{transform:scale(1.1)}@keyframes ca-run{from{transform:translateX(0)}to{transform:translateX(-50%)}}@media (prefers-reduced-motion:reduce){.ca-fade img{animation:none}.ca-fade img:nth-child(n+2){display:none}.ca-ing{overflow-x:auto}.ca-ing-track{animation:none}.ca-ing-track ul[aria-hidden]{display:none}}
Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.
Ingredients in this recipe
Tap any ingredient to read its history, origin and where it is used.
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.
.dr-entry-content{display:flex;flex-direction:column}.dr-entry-content>*{max-width:100%}.dr-entry-content>.ca-credits{order:99}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.
Description
Tall, light British scones with a soft crumb, ready in 30 minutes. Serve warm with jam and clotted cream or butter.
Ingredients
- 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.NoteCold 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. - 2