Let’s settle this: scones are not biscuits. They’re not rock-hard doorstops either. A proper English scone is crisp on the outside, feathery inside, and begging for jam and clotted cream. No egg wash. No fuss. Just butter, flour, and a light hand.
Ingredients
Makes 8 scones.
- 2 cups (250g) all-purpose flour
- 1 tbsp baking powder
- ¼ cup (50g) granulated sugar
- ½ tsp salt
- ½ cup (115g) cold unsalted butter, cubed
- ½ cup (120ml) cold milk (plus more for brushing)
- 1 large egg
- ½ cup (75g) currants or raisins (optional)
To Serve:
- Clotted cream (or mascarpone + whipped cream mix)
- Strawberry jam
Step-by-Step Instructions
Step 1: Preheat & Prep
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
Step 2: Mix Dry
- Whisk flour, baking powder, sugar, and salt. Cut in cold butter until mixture looks like coarse crumbs.
Step 3: Add Wet
- Whisk milk and egg together. Pour into dry mixture. Stir gently until just combined (don’t overmix). Fold in currants if using.
Step 4: Shape
- Turn dough onto a floured surface. Pat into a 1-inch thick round (don’t roll—it compresses).
- Cut into 8 wedges OR use a 2-inch round cutter (press straight down—no twisting).
Step 5: Bake
- Place scones on baking sheet. Brush tops with milk.
- Bake 12–15 minutes until golden brown.
Step 6: Serve
- Cool slightly. Split open. Slather with jam, then clotted cream (or cream then jam—choose your war).
Summary
Prep Time: 15 min | Bake Time: 15 min | Total: 30 min
Yield: 8 scones | Difficulty: Easy
Storage Notes
Best day-of. Freeze unbaked scones on a tray, then bake from frozen (add 3–4 minutes). Baked scones freeze well for 2 months. Reheat in oven at 350°F for 5 minutes. Never microwave.
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