Traditional British Scones

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Dessert Breakfast Snack United Kingdom Hard

35 min 270 kcal 7g protein

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Did you know?

The scone triggers one of Britain great culinary debates: cream first (Cornish style) or jam first (Devon style)? The argument has been running since the early twentieth century.

Ingredients

Servings:

Self-Raising Flour 450 g ↻ Gluten → Gluten-Free Self-Raising Flour
Butter 85 g cold, cubed ↻ Milk → Dairy-Free Block Butter
Caster Sugar 3 tbsp
Whole Milk 200 ml ↻ Milk → Oat Milk
Egg 1 ↻ Eggs → Flax Egg
Baking Powder 1 tsp
Raisins 100 g for fruit scones optional, not served by default ! Sulphites
Clotted Cream to serve optional ! Milk
Strawberry Jam to serve optional

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Method

1. Preheat oven to 220C (200C fan). Line a baking tray with parchment.

2. Sift 450g self-raising flour, 1 tsp baking powder and a pinch of salt into a large bowl.

3. Rub in 85g cold cubed butter until the mix resembles fine breadcrumbs.

4. Stir in 3 tbsp caster sugar.

5. Whisk 1 egg into 200ml milk and pour into the flour. Mix quickly with a fork until a soft dough just comes together.

6. Turn onto a lightly floured surface and pat gently to 2.5 cm thickness.

7. Stamp out rounds with a 6 cm fluted cutter, pressing straight down without twisting.

8. Place on the tray, brush tops with a little milk. Bake 10-12 minutes until well risen and golden.

9. Cool slightly on a wire rack. Serve warm with clotted cream and jam.

Nutrition per serving

270 kcal

7 g protein

39 g carbs

9 g fat

Approximate values, not medical advice.

Allergen information is provided for informational purposes only and may not be complete or up to date. Always verify ingredients directly before consumption.