British
British-Style Scones
Tall, tender round scones that are only lightly sweet—the right blank canvas for jam and clotted cream. Cold butter, minimal mixing, a straight downward cut, and a brief chill preserve layers and enco
8 servings · 25 minutes prep · 15 minutes cook
Ingredients
Dough
- 3 cups (360 g) all-purpose flour, plus more for shaping
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon (12 g) baking powder
- 1/2 teaspoon fine sea salt
- 6 tablespoons (85 g) cold unsalted butter, cut into small cubes
- 2/3 cup (160 ml) cold whole milk, plus up to 2 tablespoons more as needed
- 1 large egg
- 1 teaspoon vanilla extract, optional
Finish
- 1 tablespoon (15 ml) whole milk, for brushing
- Strawberry or raspberry jam, optional, for serving
- Clotted cream, optional, for serving
Directions
Mix and shape
- Heat the oven to 425°F (220°C). Line a heavy sheet pan with parchment.
- Whisk flour, sugar, baking powder, and salt. Rub in butter with fingertips until the mixture resembles coarse crumbs with a few pea-size pieces.
- Whisk 2/3 cup milk, egg, and vanilla. Pour into the flour and stir with a fork just until shaggy. Add extra milk 1 teaspoon at a time only if dry flour remains.
- Turn onto a lightly floured surface. Fold the dough over itself 3 times without kneading, then pat to 1 inch (2.5 cm) thick.
- Cut with a floured 2 1/2-inch (6 cm) round cutter, pressing straight down without twisting. Place close together on the pan. Gently press scraps together once and cut the remainder.
- Brush only the tops with milk. Chill 15 minutes.
Bake
- Bake 12 to 15 minutes, until well risen, pale gold on the sides, and deeper gold on top. A center scone should register about 200°F (93°C).
- Cool 10 minutes under a clean towel for a softer crust. Split by hand and serve warm with jam and clotted cream.
