Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 5 tbsp (70g) cold unsalted butter, cubed
- 2/3 cup (160ml) heavy cream, plus extra for brushing
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup (120g) clotted cream, for serving
- 1/3 cup (80g) strawberry jam, for serving
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
- In a small bowl, whisk together heavy cream, egg, and vanilla. Add to dry ingredients and stir with a fork until just combined.
- Turn dough onto a lightly floured surface and gently knead 6–8 times. Pat into a 7-inch circle, about 1 inch thick.
- Use a 2.5-inch round cutter to cut 6–8 scones. Place on prepared baking sheet, leaving 1 inch between them.
- Brush tops lightly with heavy cream and sprinkle with a pinch of sugar (optional).
- Bake 12–14 minutes, until golden brown and a toothpick inserted comes out clean.
- Cool on a wire rack 5 minutes before serving warm with clotted cream and jam.
Notes
- For authentic British style, use clotted cream instead of regular whipped cream.
- Don’t over-knead the dough—this keeps scones tender, not tough.
- Scones are best eaten the same day but can be stored in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 scone
- Calories: 230 Kcal
- Sugar: 7g
- Sodium: 140mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0.4g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
