Classic English Scones
Classic English Scones, Cupcake Jemma
Section titled “Classic English Scones, Cupcake Jemma”Description
Section titled “Description”A foolproof, back-to-basics recipe for traditional tall, flaky English scones. Best served with clotted cream and jam — and a strong opinion about which one goes on first. Makes 8–12 scones.
Ingredients
Section titled “Ingredients”| Item | Amount |
|---|---|
| plain flour | 425g |
| baking powder | ~19g (5 tsp) |
| salt | 1 pinch |
| caster sugar | 50g |
| unsalted butter (cold, cubed) | 125g |
| whole milk | 250ml |
| egg | ~55g (x1) |
| egg or milk (for glaze) | for brushing |
| Items |
|---|
| large mixing bowl |
| separate jug or small bowl |
| whisk |
| fork |
| rolling pin |
| fluted round cutter |
| baking tray with parchment paper |
| pastry brush |
Recipe
Section titled “Recipe”-
Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar.
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Rub in the butter: Add the cold, cubed butter. Using your fingertips, rub it into the flour until the mixture resembles fine breadcrumbs. Leave a few small chunks of butter intact — these create steam pockets that make the scones flakier.
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Combine: Whisk the milk and egg together in a separate jug. Make a well in the centre of the dry ingredients and pour in the liquid. Use a fork to gently bring the dough together into a shaggy mass. Stop as soon as it comes together — overworking the dough will make the scones tough.
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Shape and cut: Turn the dough onto a lightly floured surface and pat down to 1 inch (2.5cm) thick. Stamp out circles with a floured fluted cutter, pushing straight down without twisting — twisting seals the edges and prevents an even rise.
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Glaze: Arrange on the parchment-lined tray. Brush the tops with egg wash or milk, taking care not to let it drip down the sides.
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Bake: Bake at 340°F (170°C) for 25–30 minutes until tall and golden brown.