How to Make Scones
A simple guide to classic British scones.
Ingredients
- 450 g self-raising flour, plus extra for dusting
- 2 tsp baking powder
- 85 g butter, chilled and cubed
- 3 tbsp caster sugar
- 175 ml milk
- 1 egg, beaten (for glazing)
Instructions
- Preheat your oven to 220 °C (200 °C fan / gas mark 7).
- Sift the flour and baking powder into a large bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
- Stir in the sugar. Gradually add the milk, mixing with a knife until you have a soft, slightly sticky dough.
- Turn the dough onto a lightly floured surface and gently pat it out to about 2 cm thick — avoid overworking it.
- Stamp out rounds with a 5 cm round cutter and place them on a lined baking tray.
- Brush the tops with beaten egg for a golden finish.
- Bake for 12–15 minutes until well risen and golden brown. Cool briefly on a wire rack.
- Serve warm with clotted cream and jam.