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94% would make again

English Scones

featured in Afternoon Tea Party for 4
Ellie Holland
Tasty Team

Ingredients

for 6 scones

  • 3 ½ cups self-raising flour (450 g)
  • 4 tablespoons butter, cut into cubes
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 ¼ cups milk (250 mL)
  • 1 egg yolk

To Serve

  • jam, as needed
  • clotted cream, as needed

Nutrition Info

  • Calories 366
  • Fat 10g
  • Carbs 57g
  • Fiber 1g
  • Sugar 5g
  • Protein 9g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 425˚F (220˚C).
  2. In a large bowl, rub together the self-raising flour and cubed butter until you form fine crumbs.
  3. Mix in the sugar, baking powder, and salt, and make a well in the middle.
  4. Pour in the milk and gently mix together until just combined.
  5. Tip the dough onto a floured surface and knead for about a minute. Be careful not to over-knead the dough.
  6. Using a round cookie cutter or the rim of a glass, cut circles into the dough that are about 1-2 inches thick.
  7. Place onto a baking tray lined with parchment paper and coat the tops of the scones with the egg yolk.
  8. Bake for 12 minutes.
  9. Serve with clotted cream and jam.
  10. Enjoy!

Ingredients

for 6 scones

  • 3 ½ cups self-raising flour (450 g)
  • 4 tablespoons butter, cut into cubes
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 ¼ cups milk (250 mL)
  • 1 egg yolk

To Serve

  • jam, as needed
  • clotted cream, as needed

Nutrition Info

  • Calories 366
  • Fat 10g
  • Carbs 57g
  • Fiber 1g
  • Sugar 5g
  • Protein 9g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 425˚F (220˚C).
  2. In a large bowl, rub together the self-raising flour and cubed butter until you form fine crumbs.
  3. Mix in the sugar, baking powder, and salt, and make a well in the middle.
  4. Pour in the milk and gently mix together until just combined.
  5. Tip the dough onto a floured surface and knead for about a minute. Be careful not to over-knead the dough.
  6. Using a round cookie cutter or the rim of a glass, cut circles into the dough that are about 1-2 inches thick.
  7. Place onto a baking tray lined with parchment paper and coat the tops of the scones with the egg yolk.
  8. Bake for 12 minutes.
  9. Serve with clotted cream and jam.
  10. Enjoy!

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