All-Butter Scones

Is there a more traditional British summertime treat than a scone? Whether you have them the Cornish way or the Devon way (I’m a Devon method girl myself) they’re such a classic.

Jump to recipe

---

Tips & Tricks

There’s a few things you can do to help make sure your scones come out fluffy and tall:

1. Bake them as soon as the mixture is ready. The longer they sit, the less height they’ll gain when they’re cooked.

2. Don’t knead them. We don’t want to produce too much gluten in these, so once the mixture is ready, just form a ball and roll it out.

3. Cut them thick! It can be tempting to roll out scone dough too thin, aiming for biscuit thickness. You actually want them about 4-5cm, and they should double in size when baked.

   
   

---

Recipe:

1. Preheat your oven to 200c fan and place your tray inside

2. Add your flour, baking powder and salt to your bowl and mix them together

3. Cut your butter into cubes and add them to your bowl. Rub it together using your fingers until it resembles fine breadcrumbs

4. Add your sugar and mix it in then warm up your milk in the microwave, it shouldn’t be too hot, just slightly warm

5. Make a well in your flour and pour in your milk. You can add a splash of lemon to the milk before you pour it in here, which will make your scones slightly richer

6. Mix it all together using a butter or pallet knife until it forms a dough

7. Make your dough into a ball and flour your surface

8. Roll out your dough until it’s about 5cm thick and cut out your scones using a round cutter

9. Take your tray out of the oven and place your scones on

10. Beat your egg and wash it over your scones

11. Place your scones in the oven to cook for 10 minutes until they’re golden

12. Take out of the oven and leave to cool slightly then cut them in half and serve with jam and cream (you decide which way round)