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Traditional English Scones Recipe

Scones with Cream Tea
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Tasty, crumbly scones are perfect topped with jam and clotted cream, served alongside strong brewed tea. Try this traditional English scones recipe and enjoy these gorgeous little treats while they’re still warm from the oven.

Ingredients

Scale
  • 12 1/2 oz (350g) self-rising flour, and more for dusting
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 3 oz (85g) chopped chilled butter
  • 3 tablespoons white sugar
  • 6 fl oz (175 ml) milk
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • Handful of raisins (optional)
  • 1 beaten egg, to glaze
  • Strawberry or raspberry jam and clotted cream, to serve

Instructions

  1. Preheat the oven to 425 degrees F (220 degrees C) and put a baking sheet in there to heat up.
  2. Put the flour in a bowl with the baking powder and salt and stir.
  3. Now rub in the butter with your fingers until it looks like fine crumbs.
  4. Stir in the sugar.
  5. Microwave the milk for 30 seconds until warm, then add the lemon juice and vanilla.
  6. Make a well in the flour mixture and pour in the liquid.
  7. Add raisins if you want to, or omit if not.
  8. Use a butter knife to combine the mixture.
  9. Sprinkle some flour over a work surface.
  10. Tip the dough on to there and dredge it with some flour.
  11. Flour your hands too.
  12. Now you can fold the dough a few times until smooth, then pat it in to a 1 3/4 inch (4cm) thick round.
  13. Dip a 2-inch (5cm) cutter in flour, then cut 4 scones out of the dough.
  14. Reshape the dough into a round, then cut out 4 more scones using the cutter.
  15. Brush beaten egg on top then arrange the 8 scones on your preheated baking tray.
  16. Bake for 10 minutes or until golden brown on top and risen.
  17. Eat warm from the oven or cool later, topped with clotted cream and jam.

Notes

  • If you want to freeze these, let them cool first. Thaw them then bake in a 300 degrees F (150 degrees C) oven for a few minutes to refresh them.
  • You can see whipped cream in the photo because I had these scones outside of the UK and they came with the wrong kind of cream. Clotted cream is more yellow with a yellow crust on top.

Find it online: https://victoriahaneveer.com/traditional-english-scones-recipe/