Here’s a vivid, step-by-step recipe for making classic buttery, golden scones the kind that fill your kitchen with a warm, comforting aroma and practically beg for jam and clotted cream.
Classic English Scones
Yield: 8 scones
Prep Time: 20 minutes
Bake Time: 15 minutes
Total Time: 35 minutes
Ingredients:
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2 cups (250g) all-purpose flour (plus more for dusting)
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1 tbsp baking powder
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¼ tsp salt
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¼ cup (50g) granulated sugar
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½ cup (115g) unsalted butter, cold and cubed
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⅔ cup (160ml) whole milk (plus 1 tbsp for brushing)
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1 tsp vanilla extract
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1 large egg (optional, for richer dough)
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Optional: ½ cup (75g) raisins or currants
Equipment:
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Mixing bowl
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Pastry cutter or fingertips
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Rolling pin
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Biscuit cutter or glass
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Baking sheet
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Parchment paper
Procedure:
1. Preheat and Prep
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Preheat your oven to 425°F (220°C).
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Line a baking sheet with parchment paper or lightly grease it.
2. Mix Dry Ingredients
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In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
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The mixture should look pale and powdery like fresh snow underfoot.
3. Cut in Butter
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Add the cold butter cubes to the flour.
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Using a pastry cutter or your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs with little pea-sized lumps of butter.
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The secret to flaky scones lies in not overmixing keep it a bit rough and rustic.
4. Stir in the Wet Ingredients
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In a small bowl, mix together the milk, vanilla, and egg (if using).
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Make a well in the center of the dry mixture and pour in the liquid.
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Stir gently with a wooden spoon or fork until the dough just begins to come together.
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If you’re adding raisins or currants, fold them in now.
5. Knead and Shape
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Turn the dough out onto a lightly floured surface. It may be shaggy, don’t worry.
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Gently knead just a few times to bring it together into a soft, smooth ball.
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Pat or roll the dough to about 1-inch (2.5cm) thick.
6. Cut the Scones
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Use a round biscuit cutter (about 2.5 inches/6cm wide) to cut out circles.
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Press straight down—no twisting, or they might not rise evenly.
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Gather scraps gently and repeat until all dough is used.
7. Brush and Bake
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Place scones on the prepared baking sheet, slightly apart for crusty edges or touching for softer sides.
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Brush the tops with a bit of milk for a golden, burnished finish.
8. Bake Until Golden
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Bake for 12–15 minutes, or until puffed and beautifully golden on top.
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The aroma will fill your kitchen—a mix of warm butter, vanilla, and promise.
9. Cool Slightly and Serve
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Let scones cool for a few minutes on a rack.
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Serve warm, split open and slathered with clotted cream and jam or butter and honey if you’re feeling rustic.
Enjoy with:
A steaming cup of Earl Grey or English Breakfast tea, preferably in a sunlit corner with a good book.
