Butter scones Recipe

A quick and easy recipe for deliciously light and airy scones served with jam and clotted cream.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(19 votes) 4.4/5

Les ingrédients

Pour people
  • Self raising flour : 225 g
  • Maldon salt : 1 pinch(es)
  • Caster sugar : 10 g
  • Baking powder : 5 g
  • Unsalted butter : 45 g
  • Semi-skimmed milk : 100 ml
  • Whole egg(s) : 1 whole
  • For the filling
  • Clotted cream : 100 g
  • Raspberry jam : 100 g


  • ETAPE 1

    Preheat the oven to 180'C.

  • ETAPE 2

    Lightly beat the egg and then gradually add the milk, whisking all the time.

  • ETAPE 3

    Place the flour, sugar, baking powder and salt in a bowl and add the butter. Rub with your fingertips until the mixture resembles breadcrumbs and then add the milk mixture. Mix gently to form a dough, being careful not to overwork the mixture.

  • ETAPE 4

    Sprinkle a little flour on to your work surface and then roll the pastry out to a thickness of 2cm. Cut into rounds using a pastry cutter and place on a lined baking tray.

    Beat together an egg yolk and a little milk. Brush this mixture on to the top of the scones.

  • ETAPE 5

    Transfer to the oven and bake for 20-25 minutes until risen and lightly golden brown.

  • ETAPE 6

    Place on a wire rack to cool. Once cool, cut the scone in half. Spread one half with jam and then add a spoonful of clotted cream. Top with the second half of scone and serve.

Chef's tip

«Be careful not to overwork the scone mixture - if overworked your scones will be dry and hard rather than light and fluffy.»

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