English Scones

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oven to 220°C / 430°F and line a baking tray.

   Mark done

2. Rub the cold butter into the flour, baking powder, sugar and salt until it resembles coarse breadcrumbs with some larger flakes remaining. Work quickly so the butter stays cold.

   Mark done

3. Beat the egg with the milk and vanilla, and reserve 2 tablespoons.

   Mark done

4. Make a well and pour in most of the liquid. Bring it together with a butter knife, using a cutting motion, until it just forms a shaggy dough. Add the rest of the liquid only if needed.

   Mark done

5. Tip onto a floured surface and pat — do not roll — into a slab 4 cm thick. Fold it in half once and pat out again; this single fold creates a natural split line.

   Mark done

6. Cut straight down with a floured 6 cm cutter without twisting. Press the offcuts together gently and cut again.

   Mark done

7. Place the scones close together on the tray so they support each other as they rise.

   Mark done

8. Brush only the tops with the beaten egg, keeping it off the sides where it would glue the layers shut.

   Mark done

9. Bake for 12 to 15 minutes until well risen and deep golden. Cool on a rack for 10 minutes and serve warm.

   Mark done Start 12 min timer

Chef’s Tips

• Never twist the cutter. It is the most common reason scones bake crooked.
• A 4 cm thick slab gives tall scones. Rolling thin gives you biscuits.
• Cream first or jam first is a Devon-versus-Cornwall argument with no correct answer, whatever anyone tells you.

Pairing Suggestions

• A pot of strong English breakfast tea
• Serve with clotted cream and strawberry jam
• Part of a proper afternoon tea

Storage & Reheating

Best on the day. Keep 2 days in a tin and refresh at 160°C / 320°F for 5 minutes. Freeze 2 months baked or unbaked.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.