Classic scones Recipe

Classic scones Recipe

A classic recipe for butter scones. Perfect for afternoon tea.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(17 votes) 4.2/5

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
  • Whole milk : 100 ml
  • Whole egg(s) : 1 whole
  • To serve
  • Egg yolk(s) : 2 whole
  • Semi-skimmed milk : 30 ml


  • ETAPE 1

    Preheat the oven to 150'C.

  • ETAPE 2

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

  • ETAPE 3

    Mix together all of the dry ingredients and then stir in 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 gently roll the dough 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.

Chef's tip

«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.»

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