English Scone Recipe

scones with clotted cream and strawberry jam

These light and fluffy scones are the perfect accompaniment to tea and simply too delicious not to make!

Course Breakfast, Side Dish, Snack

Cuisine British

Prep Time 5

Cook Time 20

Total Time 25

Servings scones

Calories 249kcal

Author John Kanell

Ingredients

4 cups all-purpose flour 480g
2 teaspoons baking powder 12g, rounded
1 tsp kosher salt 6g
1 pinch cream of tartar
1/4 cup sugar 50g
2 large eggs beaten
3/4 cups whole milk 180mL
1/2 cup cream 120mL
1/2 cup unsalted butter 110g, cold

Instructions

Preheat oven 375F
Sift the flour, salt, sugar, baking powder, and cream of tartar together into a large bowl.
Grate the cold butter into the dry mixture. Toss the butter and flour as you go along to prevent clumping.
Crumble the butter and flour together until you create a finer sandy texture. You can just pulse in a food processor if desired.
Mix the egg, cream, and milk together and reserve two tablespoons in a small bowl (this will be used for the egg wash).
Create a well in the middle and pour in the milk mixture and mix until combined. This will be a sticky mixture so I always try to keep one hand in the bowl and one hand free and clean.
Place the dough on a floured surface and roll out to about 3/4 an inch or more thick. (no one wants a flat scone!). Use whatever shaped cutter you'd like and transfer the scones to a parchment-lined baking sheet.
Brush tops with the reserved egg wash and place in oven to bake for about 20 minutes or until golden.

Video

Nutrition

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