📝 About This Recipe
Transport yourself to the rolling hills of Devon with these quintessential British scones, boasting a golden, craggy exterior and a tender, cloud-like crumb. This recipe balances the delicate sweetness of the pastry with the rich, nutty decadence of authentic clotted cream and vibrant strawberry preserves. The secret lies in the 'rubbing-in' method and a gentle hand, ensuring a sky-high rise that splits perfectly without the need for a knife.
🥗 Ingredients
Scone Dough
- 3 1/2 cups Self-rising flour (extra for dusting)
- 1 teaspoon Baking powder (for extra lift)
- 1/2 cup Unsalted butter (cold, cubed into small pieces)
- 1/4 cup Superfine sugar (caster sugar)
- 1/4 teaspoon Salt (fine sea salt)
- 3/4 cup Whole milk (plus 1 tablespoon for glazing)
- 1 squeeze Lemon juice (adds a slight tang and reacts with leavening)
- 1 teaspoon Vanilla extract (high quality)
- 1 large Egg (beaten, for the egg wash)
The Traditional Toppings
- 1 jar Clotted cream (6-8 oz, chilled)
- 1/2 cup Strawberry jam (high-quality fruit preserves)
- 4-5 pieces Fresh strawberries (sliced for garnish)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
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2
In a large mixing bowl, sift together the self-rising flour, baking powder, and salt. Sifting is crucial for an airy texture.
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3
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 so the butter doesn't melt.
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4
Stir in the superfine sugar until evenly distributed through the crumb mixture.
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5
Warm the milk slightly in the microwave (about 20 seconds) until just lukewarm. Add the vanilla extract and a squeeze of lemon juice. Let it sit for a minute to thicken slightly.
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6
Make a well in the center of the dry ingredients and pour in the milk mixture. Use a dull knife or a spatula to gently fold the dough together until it just starts to clump.
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7
Turn the dough out onto a lightly floured surface. Gently fold the dough over itself 2-3 times until it is smooth. Do not overwork or knead, or the scones will be tough.
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8
Pat the dough down with your hands into a circle about 1.5 inches (4cm) thick. A thick dough is the secret to a tall scone.
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9
Dip a 2.5-inch (6cm) smooth-edged round cutter into flour. Press it straight down into the dough and lift—do not twist the cutter, as twisting seals the edges and prevents rising.
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10
Gather the scraps, gently reform into a mound, and cut the remaining scones. Place them on the prepared baking sheet, spaced about 1 inch apart.
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11
Brush the tops of the scones with the beaten egg wash, being careful not to let the egg drip down the sides, which can 'glue' the layers shut.
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12
Bake for 12-15 minutes until the tops are beautifully golden brown and the scones have doubled in height.
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13
Transfer 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. Traditionally, pull the scone apart by hand into two halves. Slather with a generous spoonful of strawberry jam followed by a dollop of clotted cream (the Cornwall way) or vice versa (the Devon way).
💡 Chef's Tips
Keep your ingredients cold, especially the butter, to ensure a flaky texture. Avoid over-mixing the dough; it should be just combined and still look a little shaggy before patting down. Always press the cutter straight down—twisting is the number one reason scones fail to rise evenly. If you can't find clotted cream, whip together equal parts mascarpone and heavy cream with a touch of sugar. For a savory twist, omit the sugar and vanilla and add 1 cup of sharp cheddar cheese and a pinch of cayenne.
🍽️ Serving Suggestions
Pair with a hot pot of Earl Grey or English Breakfast tea for the classic experience. Serve alongside fresh seasonal berries like raspberries or blackberries. Add a small dish of lemon curd for those who prefer a tart citrus finish. A glass of chilled Prosecco or Champagne makes this a perfect celebratory brunch treat.