Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, cold and cubed
- 3/4 cup (180ml) whole milk
- 1 large egg
- 1 teaspoon vanilla extract
- Clotted cream for serving
- High-quality fruit jam, such as strawberry or raspberry
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold, cubed butter to the dry ingredients. Use a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, whisk the milk, egg, and vanilla extract. Pour this mixture into the dry ingredients.
- Gently stir until just combined. Do not overmix to keep the scones tender.
- Turn the dough onto a lightly floured surface. Pat into a 1-inch thick circle.
- Using a round cutter, cut out individual scones and place them on the prepared baking sheet.
- Bake for 12-15 minutes or until golden brown. Remove from oven and let cool slightly.
Notes
- For best results, use cold butter and do not overmix the dough.
- You can add dried fruits or chocolate chips for variation.
- To store, keep in an airtight container at room temperature for up to 2 days or freeze for longer storage. Reheat in a 350°F (180°C) oven for 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scone
- Calories: 250 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
