We have been making scones for a long time and this is our tried and tested recipe for perfect typically British scones, every time.
Traditionally, British scones are served during the strawberry season. Serve them warm if you can, spread with butter and fresh strawberry jam. Then dollop with clotted cream or freshly whipped cream with no sugar added.
Traditional British scones – makes up to 8
- 1 2/3 cup (273 g) Swans Down cake flour or Tipo 00
- 1/4 cup (50 g) Sugar
- 1 tablespoon (13 g) Baking powder
- 1/3 cup (80 g) Salted butter, chilled and diced
- 1/3rd cup Raisins or other dried fruit such as cranberries, mango, etc (this is optional)
- 1 medium egg
- 3/4 cup (177 mls) Milk
- 2 egg yolks, for glazing
- 1 tablespoon milk, for glazing
- Preheat the oven at 450F/230C.
- Combine all of the dry ingredients in a mixing bowl.
- Add the butter and rub into the flour until the mixture resembles breadcrumbs.
- Add the dried fruit.
- Gently whisk the egg with the milk.
- Pour the liquid into the mixing bowl and create a dough as quickly as you can. Avoid kneading the dough.
- Turn the dough out onto a lightly floured surface and form into a circle about 2 1/2 inches (about 6 cm) high.
- Using a 3 x 2 inch (7.5 x 5 cm) cookie cutter, cut up to eight scones. You may need to shape the last one with your hands.
- Place them on a cookie sheet covered with baking paper.
- Gently whisk the egg and milk for glazing, together and brush it liberally over the top of each scone.
- Bake in the center of the oven for 10 – 15 minutes or until golden brown.
- Allow to cool on a rack before serving.
Scones will freeze successfully or you can store them in an airtight container, at room temperature, for up to 3 days.