Description
Classic British scones perfect for afternoon tea, served warm with strawberry jam and whipped cream. These homemade scones are light, fluffy, and golden, made with self-raising flour and cold butter, baked to perfection, and best enjoyed freshly baked with a dollop of sweetened whipped cream.
Ingredients
Scones
- 3 cups / 450g self-raising flour
- 80g / 3 oz cold salted butter, cut into 1 cm / 2/5″ cubes
- 1 cup / 250 ml cold milk (fridge cold)
- Extra flour for dusting
- Extra milk for brushing
- Strawberry jam (or other of choice)
Whipped Cream
- 250 ml / 1 cup whipping cream
- 1 tbsp white sugar
- 1/2 tsp vanilla extract (optional)
Instructions
- Preheat Oven: Set the oven to 200°C (390°F) for standard or 180°C (350°F) for fan/convection to prepare for baking the scones.
- Prepare Dough: Place flour in a food processor, add cubed cold butter, and blitz on high for 8 seconds until the mixture resembles fine breadcrumbs.
- Add Milk and Combine: Pour cold milk evenly over the flour mixture and blitz for 6 to 8 seconds on high until the mixture forms one or more dough balls.
- Form Dough Ball: Transfer dough onto a work surface, scrape out residual bits from the food processor, and knead lightly no more than 10 times to form a smooth ball. Pat the dough into a 2 cm (4/5″) thick disc and dust with extra flour if necessary.
- Cut Scones: Optionally smooth the disc’s top with a rolling pin. Dip a 5 cm (2″) round cutter into flour then plunge straight down and lift out without twisting. Repeat over the disc to cut scones.
- Arrange Scones: Remove excess dough from around the cut scones and carefully transfer them to a baking tray, avoiding smearing or pressing the cut sides.
- Re-roll Dough Scraps: Gather leftover dough scraps, roll out, and repeat cutting to yield about 10 scones in total.
- Brush with Milk: Lightly brush the tops of the scones with extra milk to encourage golden browning.
- Bake: Place the tray in the oven and bake for 10 to 12 minutes until the tops are golden and the scones sound hollow when tapped.
- Cool Scones: Remove from oven and transfer onto a dish towel, then loosely wrap to keep the tops soft as they cool to warm (about 10-15 minutes).
- Serve: Traditionally, split the scones by hand (no knife), spread with strawberry jam, and top with whipped cream.
- Make Whipped Cream: Whip the cream, sugar, and vanilla extract (if using) until soft peaks form. This recipe yields about 2 cups of whipped cream to serve alongside the scones.
Notes
- Use cold salted butter to ensure light, flaky scones with a rich flavor.
- Make sure the milk is fridge cold to prevent the butter from melting before baking, contributing to the scones’ texture.
- Do not twist the cutter when cutting out scones to maintain sharp edges for better rise and appearance.
- Wrapping baked scones in a dish towel after baking keeps tops soft and fresh.
- Split scones by hand to preserve crumb texture instead of using a knife.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: British