British Scone

Crispy on the outside, soft on the inside, with a rich buttery aroma – perfect for afternoon tea.

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Serves 6.

Ingredients

Cut unsalted butter into small cubes and freeze for at least one hour. Keep milk and egg in the refrigerator until ready to use.

Sift flour and baking powder into a large mixing bowl. Add sugar and salt, mixing well.

Add the frozen butter cubes, rubbing them into the flour until the mixture resembles coarse sand. Refrigerate for 15 minutes.

Preheat the oven to 180°C (350°F).

Remove the flour mixture from the refrigerator. Add the beaten egg and about 3/4 of the milk, gently mixing with a spatula.

Adjust milk amount if needed; stop adding milk once no dry flour remains at the bottom of the bowl.

Transfer the dough to a work surface and fold it gently to bring it together.

Press the dough into a 2–3 cm thick disc. Dust a cutter with flour and cut out rounds.

Gather leftover dough scraps, reshape, and cut additional rounds.

Place the scones on a parchment-lined baking tray and bake in the preheated oven for about 23 minutes.

Cool the scones on a wire rack after baking.

Maintaining cold ingredients, especially the butter, is crucial for light, flaky scones. If butter softens too much, refrigerate briefly before continuing.
When incorporating the butter, ensure it’s fully coated in flour to slow melting. For convenience, pulse flour and butter in a food processor for 10–15 seconds.
Liquid needs vary based on flour type and butter’s condition. Avoid adding excess liquid; just enough to bring the dough together without dry flour.
Baking time depends on scone size, thickness, and oven calibration, so adjust as needed.
Scones can be stored in an airtight container at room temperature for up to 5 days. Reheat at 180°C (350°F) for 3 minutes before serving.
Enjoy with clotted cream and jam. A simple clotted cream recipe and a seasonal rhubarb compote recipe are recommended.

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