Classic Scones

Classic scones are an essential part of British tea culture that transcends borders and generations. These light, slightly sweet pastries have a tender, flaky texture that makes them perfect for pairing with clotted cream and jam. Originating from the Scottish lowlands, scones have evolved from simple oatmeal cakes to an indispensable component of the elegant afternoon tea. Whether enjoyed in a cozy kitchen or as part of a lavish spread, the classic scone represents comfort, tradition, and the simple joy of baking.

INGREDIENTS

MAKES 10

• 225g (8 oz) self-raising flour
• 1 tsp baking powder
• 50g (2 oz) butter
• 25g (1 oz) caster sugar
• 1 large egg
• milk

Method

Preparation time: 12-15 minutes
Cooking time: 10 minutes

1. Preheat the oven to 220°C/Fan 200°C/Gas 7 and lightly grease a baking sheet.
2. Measure the flour and baking powder into a bowl, add the butter and rub in until the mixture resembles fine breadcrumbs. Stir in the sugar.
3. Crack the egg into a measuring jug, lightly beat then make up to 125ml (4 fl oz) with the milk. Stir most of the egg and milk into the flour, keeping 1 tablespoon in the jug to glaze the scones before baking. Mix to a soft dough.
4. Turn on to a lightly floured surface, knead lightly then roll out to 1.25cm (½ in) thickness. Cut into rounds with a fluted 8cm (3 in) cutter to make 10 scones.
5. Place the scones, spaced, on the baking sheet. Brush the tops with a little milk and bake in the preheated oven for about 10 minutes, or until a pale golden brown.
6. Remove from the baking sheet and leave to cool on a wire rack.