Traditional British Scones
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✨ Adapt This Recipe
Available allergen-free substitutions:
Gluten-free alternative
Add 0.5 tsp xanthan gum if not included in the blend
Dairy-free alternative
Keep refrigerator-cold before rubbing in
Dairy-free alternative
Warm slightly before adding
Egg-free binder
1 tbsp ground flaxseed mixed with 3 tbsp water, rested 5 minutes
Allergen information is provided for informational purposes only and may not be complete or up to date. Always verify ingredients directly before consumption.
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.
Allergens in this recipe
✓ Potentially allergy-friendly based on listed ingredients or available substitutions. Please verify ingredients before consumption.
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✦ Allergen-free alternatives
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Gluten-Free Self-Raising Flour
— Gluten-free alternative
Add 0.5 tsp xanthan gum if not included in the blend
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Gluten-Free Self-Raising Flour
— Gluten-free alternative
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✦ Allergen-free alternatives
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Dairy-Free Block Butter
— Dairy-free alternative
Keep refrigerator-cold before rubbing in
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Dairy-Free Block Butter
— Dairy-free alternative
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✦ Allergen-free alternatives
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Oat Milk
— Dairy-free alternative
Warm slightly before adding
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Oat Milk
— Dairy-free alternative
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✦ Allergen-free alternatives
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Flax Egg
— Egg-free binder
1 tbsp ground flaxseed mixed with 3 tbsp water, rested 5 minutes
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Flax Egg
— Egg-free binder
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.
Nutritional values are per serving and approximate. Not medical advice.