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English Scones Recipe

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4.3 from 14 reviews

Classic English scones that are soft, tender, and perfect for tea time. These scones have a light crumb and a buttery flavor, made using self-raising flour, salted butter, and milk, baked to golden perfection.

Ingredients

Dry Ingredients

  • 3 cups self-raising flour
  • Pinch of standard fine table salt

Wet Ingredients

  • 2 ounces (4 tablespoons or 60 grams) salted butter
  • 1 ¼ cups milk (plus extra for brushing scones before baking)

Instructions

  1. Preheat Oven: Heat the oven to 450°F (230°C) to ensure it’s very hot for optimal scone rise and crust formation.
  2. Prepare Flour: Lightly stir the flour to lighten it, then spoon it into measuring cups for accurate measurement.
  3. Sift and Rub Butter: Sift the flour and salt into a bowl. Rub in the salted butter with your fingers until the mixture resembles fine breadcrumbs, leaving some small lumps (little pebbles) of butter for flakiness.
  4. Add Milk: Stir in the milk using a flat-bladed knife. Add extra milk if needed to achieve a sticky dough consistency depending on humidity and flour variations.
  5. Knead Dough: Turn the dough onto a lightly floured board and knead gently for about 30 seconds—just enough to bring the dough together without making it tough. Pat into a flat round shape about 1⅓ inches (3 cm) thick.
  6. Cut Scones: Use a floured cutter to press straight down into the dough to form scones without twisting. Place the scone rounds close together on a baking tray lined with baking paper for even baking and soft sides.
  7. Bake: Bake the scones on the hottest part of the preheated oven for 12–15 minutes until golden and risen.
  8. Keep Soft: Remove from oven and wrap the warm scones in a clean teatowel to keep them soft and tender while they cool slightly.

Notes

  • Use self-raising flour for this recipe; if unavailable, substitute with all-purpose flour plus baking powder (1 tbsp baking powder per cup of flour).
  • Do not twist the cutter when cutting scones to prevent them from sealing and hindered rising.
  • Wrapping scones in a clean towel after baking keeps them moist and tender.
  • Adjust milk quantity based on flour type and atmospheric conditions; dough should be sticky but manageable.

Find it online: https://bitezly.com/english-scones-recipe/