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Classic British scones served with strawberry jam and clotted cream
Jane at Brit & Skillet

Classic British Scones

These are classic plain British scones: lightly sweetened, tender in the center, and made for splitting and serving with jam and clotted cream. The dough comes together quickly, but handling it gently is the key to getting tall, soft scones rather than dense ones.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 Scones
Course: Afternoon Tea, Breakfast
Cuisine: British
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour 250 g
  • 4 teaspoons baking powder 16 g
  • ¼ teaspoon fine salt
  • 3 tablespoons granulated sugar 38 g
  • 6 tablespoons unsalted butter 85 g, cold and cut into small cubes
  • ⅔ cup whole milk 160 ml, plus a little extra if needed
  • 1 large egg
  • 1 teaspoon vanilla extract optional
  • milk or beaten egg for brushing the tops

Equipment

  • Mixing bowl
  • Pastry cutter or fingertips
  • Measuring jug
  • 2 1/2-inch round cutter
  • Baking sheet
  • Parchment paper
  • Wire cooling rack

Method
 

Preheat the oven.
  1. Heat your oven to 425°F / 220°C (200°C fan). Line a baking sheet with parchment paper.
Combine the dry ingredients.
  1. Place the flour, baking powder, salt, and sugar in a large mixing bowl and whisk briefly to combine.
Rub in the butter.
  1. Add the cold cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Work fairly quickly so the butter stays cool.
Mix the wet ingredients.
  1. In a separate bowl or measuring jug, whisk together the milk, egg, and vanilla, if using. Reserve about 1 tablespoon of the mixture for brushing the tops, or use a little additional milk instead.
Bring the dough together.
  1. Make a well in the flour mixture and pour in most of the wet ingredients. Gently mix with a butter knife or spatula until a soft, slightly sticky dough begins to form. Add the remaining liquid only if needed. Avoid overmixing.
Shape the dough.
  1. Turn the dough onto a lightly floured surface. Gently bring it together with your hands, then pat it to about 1 inch (2.5 cm) thick. There's no need to knead it like bread dough.
Cut the scones.
  1. Use a floured 2½-inch (6 cm) round cutter to cut out the scones. Press the cutter straight down rather than twisting it, which can interfere with an even rise. Gently bring the scraps together and cut the remaining scones.
Brush the tops.
  1. Arrange the scones on the prepared baking sheet and lightly brush the tops with the reserved egg-and-milk mixture or a little milk. Try not to let the wash run down the sides.
Bake.
  1. Bake for approximately 12–15 minutes, until the scones have risen well and the tops are golden brown.
Cool slightly and serve.
  1. Transfer the scones to a wire rack and allow them to cool for a few minutes. They're at their best served slightly warm, split open and topped with jam and clotted cream.

Notes

In Britain, traditional scones are commonly made with self-raising flour. Because American self-rising flour isn't necessarily formulated in exactly the same way, this recipe uses all-purpose flour and baking powder so you have more control over the leavening.
If you're measuring by volume, spoon the flour lightly into your measuring cup and level it rather than scooping directly from the bag. For the most consistent results, though, weighing the flour in grams is the better option — especially when following British-style baking recipes.