📝 About This Recipe
Transport yourself to the rolling hills of the English countryside with these quintessential British scones, the crown jewel of any traditional afternoon tea. These bakes are prized for their tall, flaky stature and a delicate crumb that melts in the mouth, providing the perfect canvas for rich cream and sweet preserves. Whether you follow the Devonshire or Cornish method, the combination of warm, buttery dough with cool clotted cream is a culinary experience that defines elegance and comfort.
🥗 Ingredients
Scone Dough
- 450 grams Self-raising flour (plus extra for dusting; sifted)
- 2 teaspoons Baking powder (for extra lift)
- 100 grams Unsalted butter (cold and cubed)
- 50 grams Caster sugar (superfine sugar)
- 1/4 teaspoon Salt (fine sea salt)
- 250 milliliters Whole milk (at room temperature)
- 1 squeeze Lemon juice (added to milk to create a quick buttermilk)
- 1 teaspoon Vanilla extract (high quality)
- 1 Egg (beaten, for the egg wash)
The Traditional Accompaniments
- 227 grams Clotted cream (authentic Cornish or Devonshire style)
- 200 grams Strawberry jam (high-fruit content or homemade)
- 1 handful Fresh strawberries (for garnish)
👨🍳 Instructions
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1
Preheat your oven to 220°C (425°F/Gas Mark 7). Place a large baking sheet inside the oven to heat up; a hot tray helps the scones rise immediately.
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2
In a small jug, combine the milk, vanilla extract, and a squeeze of lemon juice. Set aside for 5 minutes to slightly thicken and curdle.
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3
In a large mixing bowl, sift together the self-raising flour, baking powder, and salt. Add the caster sugar and whisk briefly to combine.
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4
Add the cold, cubed butter to the flour. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Work quickly to keep the butter cold.
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5
Make a well in the center of the dry ingredients and pour in the milk mixture. Use a cutlery knife to 'cut' the liquid into the flour using a folding motion until a soft, slightly sticky dough forms.
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6
Dust your work surface generously with flour. Turn the dough out and sprinkle a little more flour on top. Do not knead; simply fold the dough over itself 2-3 times until it just comes together.
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7
Gently pat the dough down with your hands to a thickness of about 3cm (1.2 inches). Avoid using a rolling pin, as this can compress the air pockets.
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8
Dip a 6cm smooth-edged circular cutter into flour. Press it straight down into the dough and lift—do not twist the cutter, as twisting seals the edges and prevents a tall rise.
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9
Gather the scraps gently, pat down again, and cut the remaining scones. You should get 8-10 scones total.
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10
Carefully remove the hot baking tray from the oven and line it with parchment paper. Arrange the scones on the tray, spaced slightly apart.
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11
Brush the tops of the scones with the beaten egg, being careful not to let the egg drip down the sides, which would glue the layers together.
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12
Bake for 12-15 minutes until the scones are well-risen and the tops are a deep golden brown.
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13
Transfer the scones to a wire rack. To keep them soft, wrap them loosely in a clean tea towel while they cool slightly.
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14
Serve warm. Pull the scones apart by hand rather than cutting with a knife to preserve the texture.
💡 Chef's Tips
Always use cold butter and warm milk; the temperature contrast helps the steam expand for a better rise. Handle the dough as little as possible—overworking develops gluten and results in a tough, bread-like scone. Never twist the biscuit cutter; a clean vertical snap ensures the scone rises straight up. If you don't have clotted cream, you can whip heavy cream with a touch of mascarpone for a similar thick consistency. For a fruit scone variation, fold in 50g of sultanas or raisins just before adding the liquid.
🍽️ Serving Suggestions
Serve with a pot of Earl Grey or English Breakfast tea with a splash of milk. For the 'Cornish Way', spread the jam first and top with a generous dollop of clotted cream. For the 'Devonshire Way', spread the clotted cream first like butter, then top with jam. Pair with chilled glasses of sparkling Elderflower cordial for a refreshing summer treat. Add a few fresh raspberries or sliced strawberries on the side for a pop of acidity.