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classic scones

Classic Scones

You can’t beat homemade scones with clotted cream and jam. The question is, which goes first the cream or the jam!?
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Course: Snack
Cuisine: British
Keyword: Afternoon tea, Scones
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 8

Ingredients

  • 400 g Self raising flour
  • 1 tsp Baking powder
  • 100 g Butter cubed
  • 100 g Golden caster sugar
  • 150 g Sultanas
  • 1 Lemon
  • 180 ml Milk
  • 2 tsps Vanilla extract
  • 2 Egg yolks
To serve:
  • Clotted cream
  • Strawberry or Raspberry jam

Instructions

  • Preheat the oven to 200℃ and place a large tray in there to heat up.
  • In a large mixing bowl add the flour and baking powder and mix it together. Add in the cubed butter and use your fingers to rub it together until it resembles a fine crumb.
  • Add in the golden caster sugar, sultanas and lemon zest then mix it together. Make a well in the centre.
  • Pour in the milk, vanilla extract, and the juice of a lemon. Use a cutlery knife to mix until a sticky dough starts to form. Use your hands to bring it together.
  • Tip the dough onto a floured surface and pat it into a round shape about 4cm thick.
  • Use a 5 cm round cutter to cut out the scones. Then place them onto a floured surface. You will need to use your hands to pat the remaining dough back into shape to get all your scones out of the dough.
  • Brush the top of the scones with beaten egg yolk.
  • Carefully take the HOT tray out of the oven and place the scones them on it.
  • Bake them for 12-14 minutes.
  • Take them out and leave them to cool slightly before serving with clotted cream and strawberry jam.