Bread

Scones

BreadOrigin: United Kingdom

Classic British scones with flour, butter, milk and a touch of sweetener.

Prep 15 min

Cook 15 min

Total time 30 min

Portions 8

Total weight 603 g

Per portion 75.4 g

Ingredients

Heat the oven to 220°C (200°C fan). Rub cold cubed butter into flour and salt until sandy; stir in sugar.
Add milk and mix quickly to a soft dough — do not overwork. Turn onto a floured surface; pat to about 3 cm thick.

Cut rounds with a floured cutter (press straight down, no twisting). Place close together on a tray for soft sides, or spaced for crisp edges.
Brush tops with a little milk. Bake 12–15 minutes until well risen and golden. Cool slightly on a rack; serve warm.

Serve warm with butter, cream or jam. Split rather than cut for a softer crumb.

Best same day; freeze baked scones up to 1 month and reheat at 160°C for 8 minutes.