British Scones
Small, plain teatime scones leavened with cold butter rubbed into the flour, kept tender by handling the dough as little as possible.
Vegetarian
⚠ Contains: Gluten, Dairy, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/4 cup sugar
- 1/2 tsp salt
- 6 tbsp cold butter, cubed
- 2/3 cup cold buttermilk, plus more for brushing
- 1 egg (for egg wash, optional)
- Clotted cream and jam, to serve
Steps
- Whisk together the flour, baking powder, sugar, and salt.
- Cut or rub the cold butter into the flour mixture with your fingertips until it resembles coarse crumbs.
- Add the cold buttermilk and stir just until the dough comes together — do not overwork it.
- Turn the dough out and pat gently into a round about 1-inch thick. Cut into rounds with a floured cutter, re-patting scraps as needed.
- Place on a baking sheet, brush the tops with buttermilk or beaten egg.
- Bake at 425°F (220°C) for 12-15 minutes, until risen and golden on top.
- Serve warm, split, with clotted cream and jam.