Traditional English Scones
Makes about 14 scones
  • 1¾ cups plus 2 teaspoons (225 grams) self-rising flour
  • ⅛ teaspoon kosher salt
  • ¼ cup (57 grams) cold unsalted butter
  • 2 tablespoons (24 grams) castor sugar
  • ½ cup plus 2 tablespoons (150 grams) whole milk
  • 1 large egg (50 grams), lightly beaten
  • Apricot jam and clotted cream, to serve
  1. Preheat oven to 425°F (220°C). Lightly butter and flour 2 baking sheets.
  2. In a large bowl, stir together flour and salt; gently rub in cold butter with fingertips, being careful not to overwork mixture. Stir in castor sugar. Add milk, stirring until a soft dough forms.
  3. Turn out dough onto a lightly floured surface, and knead very gently. (Do not overwork.) Pat to ¾-inch thickness. Using a 2-inch round cutter, cut dough without twisting cutter, re-patting scraps as necessary. Place on prepared pans. Brush top of scones with egg wash.
  4. Bake until well risen and golden, about 12 minutes. Let cool on a wire rack, or serve warm. Serve with jam and clotted cream.
Recipe by Bake from Scratch at