📝 About This Recipe
Transport yourself to a sun-drenched garden in the English countryside with these quintessential tea-time treats. These scones are characterized by their impressive height, a golden-brown crust, and a tender, buttery crumb that avoids being overly sweet. Specifically designed to be the perfect vessel for thick clotted cream and strawberry jam, they are the crown jewel of any traditional afternoon tea.
🥗 Ingredients
Scone Dough
- 450 grams Self-rising flour (plus extra for dusting; high quality is best)
- 2 teaspoons Baking powder (for extra lift)
- 1/4 teaspoon Fine sea salt
- 100 grams Unsalted butter (cold and cubed)
- 50 grams Caster sugar (also known as superfine sugar)
- 250 milliliters Whole milk (slightly warmed)
- 1 teaspoon Vanilla extract (optional, for a floral note)
- 1 squeeze Lemon juice (to react with the milk)
Glaze and Serving
- 1 large Egg (beaten for egg wash)
- 227 grams Clotted cream (authentic Cornish or Devonshire style)
- 1 jar Strawberry jam (high-quality preserves with fruit chunks)
👨🍳 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 sheet helps the scones rise immediately upon contact.
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2
In a large mixing bowl, sift together the self-rising flour, baking powder, and salt. This aerates the flour and ensures an even rise.
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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 to keep the butter from melting.
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4
Stir in the caster sugar until evenly distributed through the flour-butter mixture.
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5
In a separate jug, combine the milk, vanilla extract, and the squeeze of lemon juice. Let it sit for a minute to slightly thicken.
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6
Make a well in the center of the dry ingredients and pour in the milk mixture. Using a dull cutlery knife, use a cutting motion to bring the dough together until it is just combined and slightly tacky.
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7
Turn the dough out onto a lightly floured surface. Do not knead it; simply fold the dough over itself 2 or 3 times until it is a bit smoother. Overworking the dough will result in tough scones.
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8
Pat the dough down with your hands until it is approximately 4cm (1.5 inches) thick. Keeping the dough thick is the secret to the iconic tall scone.
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9
Use a 6cm smooth-edged circular cutter to dip into flour, then plunge it straight down into the dough. Do not twist the cutter, as twisting seals the edges and prevents the scone from rising.
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10
Gather the scraps, gently reform into a 4cm thick mound, and cut the remaining scones. You should get 8-10 total.
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11
Carefully remove the hot baking tray from the oven and line with parchment paper. Arrange the scones on the tray.
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12
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 together and stop the rise.
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13
Bake for 12-15 minutes until the scones have risen impressively and the tops are a deep golden brown.
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14
Transfer the scones to a wire rack. Cover them with a clean tea towel while they cool slightly; this keeps the crust from becoming too hard.
💡 Chef's Tips
Use cold ingredients: The butter must be chilled to create steam pockets for a flaky texture. Avoid the twist: When cutting the dough, press the cutter straight down and pull straight up to ensure a vertical rise. Don't overmix: Stop as soon as the dough comes together; a 'shaggy' dough makes a tender scone. Check your leaveners: Ensure your baking powder is fresh, as it provides the critical lift needed for this style. Serve warm: Scones are best enjoyed within 2 hours of baking, ideally while still slightly warm from the oven.
🍽️ Serving Suggestions
Classic Cream Tea: Serve warm with a generous dollop of clotted cream and strawberry jam. Earl Grey Tea: The bergamot notes pair beautifully with the buttery scone. Fresh Strawberries: Serve with sliced seasonal berries on the side for a fresh contrast. Savory Twist: Omit the sugar and vanilla, and add 100g of sharp cheddar for a savory version. A Glass of Champagne: For a truly indulgent celebratory afternoon tea.