Authentic British Scones

Ingredients

• 250 g Unbleached all-purpose flour (Some extra flour is needed to flour the work surface, dough, and cutter, and to dust the baking sheet; extra amount not specified.)
• 2 tbsp Sugar
• 4 tsp Baking powder (Use baking powder, not baking soda; the author specifies US teaspoons.)
• 0.5 tsp Salt
• 3 tbsp Unsalted butter (Cold.)
• 0.667 cup Milk (Add gradually, using enough for a sticky dough that comes together without lumps; the source says to add more if needed, but does not specify an additional amount.)
• 1 Egg yolk (Beaten with 1 tbsp milk for the glaze.)
• 1 tbsp Milk (For the glaze; beaten with the egg yolk.)
• Strawberry jam (To serve; amount not specified.)
• Clotted cream (At room temperature; to serve. Amount not specified.)
• Oil or cooking spray (For greasing the baking sheet; amount not specified.)

Steps

1. 1

   Preheat the oven to 425°F (220°C).

2. 2

   In a medium bowl, mix the flour, sugar, baking powder, and salt until well combined.

3. 3

   Add the cold butter. Rub it into the dry ingredients with your fingers, breaking it up until the mixture resembles fine breadcrumbs.

4. 4

   Gradually add the milk, mixing as you pour. Use enough for a sticky dough to come together with no lumps; if the listed amount is not enough to reach that consistency, continue adding milk as needed.

5. 5

   Turn the dough onto a well-floured surface. Dust the top generously with flour, then knead it just 2–3 times to coat it with flour and smooth the surface.

6. 6

   Press the dough into a round about 1 inch thick.

7. 7

   Using a well-floured 2-inch cookie cutter, cut the dough into circles. Press the cutter straight down and lift it straight up without twisting, which the source notes can affect how much the scones rise.

8. 8

   Place the rounds on a greased and floured baking sheet.

9. 9

   Beat the egg yolk with 1 tablespoon of milk, then gently brush the mixture over the scones.

10. 10

    Bake for 12–15 minutes, until golden and firm.

11. 11

    Remove the scones from the oven and let them cool for 30 minutes. For softer scones, cover them with a clean tea towel as they cool.

12. 12

    Serve with strawberry jam and room-temperature clotted cream.

Notes

The author cautions against substituting baking soda for baking powder and recommends using 8 g baking powder if its flavor is a concern. To freeze unbaked scones, freeze the cut dough rounds on a baking sheet until solid, then store airtight; bake from frozen according to the recipe, checking closely and allowing about 5 extra minutes if needed. Baked scones can also be frozen once completely cool. The structured recipe says to cool for 30 minutes; the body excerpt also mentions placing the scones on a lined baking sheet, while the structured method specifies a greased and floured sheet.

Nutrition per serving

• baking
• breakfast
• snack
• British
• vegetarian
• freezer-friendly