Classic British Scones

Before you start

A British scone is lightly sweet, soft rather than flaky, and meant to be split by hand and loaded with clotted cream and jam. It is lower in butter than an American scone and contains milk and egg, so the crumb is fine and fluffy, with a crack around the middle where it opened up in the oven.

Three habits give you height: a fairly wet dough, minimal handling, and a thick cut. Pat the dough at least 2.5 cm (1 in) thick and use a sharp plain cutter pressed straight down. Whether cream or jam goes on first is a matter of regional loyalty in Devon and Cornwall, and both work.

Ingredients

• 350 g (2¾ cups, spooned and leveled) all-purpose flour
• 4 tsp (16 g) baking powder
• ¼ tsp fine salt
• 85 g (6 tbsp) unsalted butter — cold, cubed
• 40 g (3 tbsp) caster or granulated sugar
• 1 large egg — beaten; reserve 1 tbsp for glazing
• 150 ml (⅔ cup) whole milk — cold
• 1 tsp vanilla extract — optional
• To serve clotted cream and strawberry jam

Method

1. Heat the oven to 220°C (425°F). Put the baking sheet in the oven to heat while you mix; a hot tray gives a quicker lift.
2. Whisk the flour, baking powder and salt. Rub the butter in with your fingertips until the mixture looks like fine breadcrumbs with no large lumps, then stir in the sugar. British scones rely on fine rubbing, not butter flakes.
3. Whisk the egg (minus the reserved tablespoon) with the milk and vanilla. Make a well in the flour and pour in most of the liquid, keeping about 2 tbsp back.
4. Mix with a butter knife in cutting strokes until a soft, slightly sticky dough forms. Add the remaining liquid only if dry bits remain.
5. Tip onto a floured counter and fold the dough over itself two or three times, just until smooth on the outside. Pat it 2.5 cm (1 in) thick with your hands.
6. Cut straight down with a floured cutter; do not twist. Press the scraps together once to cut the last scones. Let the scones rest for 10 minutes.
7. Brush only the tops with the reserved egg, keeping it off the sides so they rise evenly. Transfer them on their parchment to the hot tray.
8. Bake for 12 to 14 minutes, until risen and golden on top. They should sound hollow when tapped underneath. Cool on a rack under a clean towel to keep the crust soft.

Tips for success

• A wet dough rises higher than a dry one. If it does not feel tacky, add milk a teaspoon at a time.
• Turning the scones upside down after cutting places the flat, sharp-edged cut surface on top, which helps them rise straight.
• Serve within a few hours. Scones stale quickly but freeze very well.

Substitutions

All-purpose flour and baking powder

Use 350 g self-raising flour plus 1 tsp baking powder. This is the usual British approach and gives a very similar result.

Whole milk

Buttermilk makes a slightly more tender, tangy scone; add a pinch (⅛ tsp) of baking soda.

Clotted cream

Stiffly whipped heavy cream or mascarpone loosened with a little cream is the nearest common substitute. It is lighter and less rich.

Variations

Fruit scones

Stir 75 g sultanas or currants into the flour mixture after the sugar.

Lemon scones

Rub the finely grated zest of 1 lemon into the sugar before adding it.

Troubleshooting

Scones leaned or rose lopsided

The cutter was twisted, or egg wash dripped down the sides and glued one edge. Press straight down and glaze only the tops.

Short, biscuit-like scones

The dough was rolled too thin or too dry. Keep it 2.5 cm thick and slightly sticky.

Dry, crumbly texture

Too much flour or too long in the oven. Weigh the flour and take them out when just golden.

Storage

Store cooled scones in an airtight container for up to 2 days; refresh at 160°C (325°F) for 5 minutes. Freeze for up to 3 months. Clotted cream and opened jam belong in the refrigerator; do not leave cream out for more than 2 hours.

Safety notes

The raw dough contains egg and flour, so wait until the scones are baked before eating. Contains wheat, egg and milk.