Traditional British Scones
Difficulty level: Medium
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Traditional scones are a quintessentially British teatime treat best served warm and smothered with clotted cream and jam… and maybe even a cup of tea. It’s just heaven on a plate.

I came across a few recipes where they used plain flour but the texture wasn’t quite right – they came out too dense. I stumbled across Paul Hollywood’s recipe for scones and he used bread flour which I thought was strange but I tried it and the scones came out with a perfect crumb and they were also soft. There’s no intense kneading involved and this recipe can easily be done by hand.

Prep Time
15 minutes
Cooking/Baking Time
15-17 minutes

1 lb. strong white bread flour, plus extra

2 ½ tsp. baking powder

3 oz. unsalted butter, room temperature

3 oz. caster sugar

2 eggs

1 tsp. vanilla extract

6-8 fl. oz. warm milk

1 ½ oz. sultanas (optional)

For the egg wash

1 egg

1 tbsp. milk

  1. In a large bowl, sift in the flour and baking powder together. Cut the butter into cubes and then rub into the flour until the consistency is similar to bread crumbs.
  2. Next, mix in the sugar.
  3. In a separate bowl, lightly whisk the eggs and vanilla extract.
  4. Make a well in centre of the flour and add the eggs in the centre. Next pour in the milk a little at a time whilst mixing the ingredients with your hand until it forms a soft and slightly sticky dough.
  5. The rough dough on to a floured surface, flatten with your hands and then sprinkle the sultanas on top. Gently fold the sultanas into the dough. Continue to lightly knead the dough until you form a fairly smooth dough – avoid heavy kneading as this will make tough scones.
  6. Place back in the mixing bowl, cover with clingfilm and leave to rest for 15 minutes.
  7. In the meantime, preheat the oven to 180º Celsius and line a baking sheet with baking paper.
  8. Roll the dough so it is just under an inch thick. Using a 2.5-inch round cookie cutter to cut out the scones and then place on the baking sheet. Gently reroll the dough and repeat the process until you have 8 more scones.
  9. Make the egg wash by whisking together the egg and milk. Lightly brush only the tops of the scones, then bake in the centre of the oven for 17-20 minutes or until the tops are a dark golden colour.
  10. Remove from the oven and leave to cool slightly on a wired rack.
  11. Serve warm with clotted cream and jam.

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