Classic British Scones

Name: Classic British Scones
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 8 servings
Cuisine: United Kingdom
Ingredients: 350 g self-raising flour, plus extra for dusting; 1 tsp baking powder; 1/4 tsp salt; 85 g cold unsalted butter, cubed; 3 tbsp sugar; 175 ml whole milk; 1 tsp vanilla extract; 1 tsp lemon juice; 1 egg, beaten, for glazing; Strawberry jam and clotted cream, to serve

From United Kingdom

Light, buttery scones with golden tops, made for afternoon tea. Split them open while still warm and pile on strawberry jam and clotted cream.

Prep: 15 min
Cooking: 12 min
Total: 27 min
Serves: 8
Difficulty: Easy

Ingredients

For 8 servings

350 g self-raising flour, plus extra for dusting
1 tsp baking powder
1/4 tsp salt
85 g cold unsalted butter, cubed
3 tbsp sugar
175 ml whole milk
1 tsp vanilla extract
1 tsp lemon juice
1 egg, beaten, for glazing
Strawberry jam and clotted cream, to serve

Step by step

Step 1: Heat the oven to 220°C (425°F) and put a baking tray inside to warm up.
Step 2: Mix the flour, baking powder and salt in a large bowl. Rub in the butter with your fingertips until the mixture looks like fine breadcrumbs, then stir in the sugar.
Step 3: Warm the milk for about 30 seconds until just lukewarm, then stir in the vanilla and lemon juice.
Step 4: Make a well in the flour, pour in the milk and mix quickly with a table knife until it just comes together into a soft, slightly sticky dough.
Step 5: Pat the dough out gently on a floured surface to about 4 cm thick. Cut out rounds with a floured 6 cm cutter, pressing straight down without twisting, and brush the tops with beaten egg.
Step 6: Place on the hot tray and bake for 10 to 12 minutes until risen and golden. Serve warm with jam and clotted cream.