How to Make Traditional British Scones
Scones are a quintessential part of British baking and a highlight of the traditional afternoon tea. These soft, crumbly baked goods can be enjoyed with clotted cream, jam, or simply buttered, making them a popular choice for both tea-time gatherings and casual snacks. Making traditional British scones at home is a straightforward process that requires just a few basic ingredients and a little attention to detail. Here’s how you can make these delightful treats from scratch.
Ingredients for Traditional British Scones:
- 225g (8oz) self-raising flour, plus extra for dusting
- 1/2 tsp salt
- 55g (2oz) cold unsalted butter, diced
- 25g (1oz) caster sugar
- 1 large egg
- 150ml (5fl oz) milk (full-fat milk works best)
- Optional: a handful of raisins, currants, or sultanas (if you prefer fruit scones)
Equipment:
- A large mixing bowl
- A baking tray
- A rolling pin (optional)
- A scone cutter or a sharp knife
- A pastry brush (optional)
Instructions:
1. Preheat the Oven:
Start by preheating your oven to 220°C (200°C for fan ovens) or 425°F (if using gas, set it to gas mark 7). This high temperature will give your scones that golden crust and soft, fluffy interior. Line a baking tray with parchment paper or lightly grease it.
2. Mix the Dry Ingredients:
In a large mixing bowl, sift the self-raising flour and salt together. This will ensure that the flour is aerated, which is crucial for achieving light and fluffy scones.
3. Rub in the Butter:
Add the cold, diced butter to the bowl with the flour and salt. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. This step is vital for the texture of the scones, as it helps create a light, crumbly texture.
4. Add Sugar and Optional Fruit:
Stir in the caster sugar and, if desired, a handful of raisins, currants, or sultanas. Fruit scones are a popular variation, but they are optional. If you prefer plain scones, simply skip this step.
5. Make the Wet Ingredients:
In a separate jug or small bowl, whisk together the egg and milk, reserving a small amount of the milk for glazing the scones later. Add the egg and milk mixture to the dry ingredients and stir with a spoon or a butter knife until the dough just begins to come together. Be careful not to overwork the dough; it should be slightly sticky but manageable.
6. Bring the Dough Together:
Turn the dough out onto a lightly floured surface. Gently knead the dough for a few seconds to bring it together. Be careful not to over-knead, as this can result in dense scones. The dough should be soft and slightly sticky.
7. Roll Out the Dough:
Using a rolling pin, gently roll the dough to about 2.5cm (1 inch) thick. If you don’t have a rolling pin, you can also use your hands to pat it into shape. The key is not to make the dough too thin, as thicker scones will rise better and have a lighter texture.
8. Cut Out the Scones:
Using a round scone cutter, cut out the scones by pressing down firmly without twisting (twisting the cutter can prevent the scones from rising properly). If you don’t have a scone cutter, a glass or a sharp knife can be used to create round shapes. Gather the remaining dough, gently knead it, and cut out any leftover scones.
9. Place the Scones on the Baking Tray:
Place the cut scones onto the prepared baking tray, spacing them apart slightly to allow room for them to rise. Brush the tops of the scones with the reserved milk (or egg wash, if preferred) to give them a lovely golden sheen when baked.
10. Bake the Scones:
Place the tray in the preheated oven and bake for 10-12 minutes, or until the scones have risen and are golden brown on top. The baking time can vary slightly depending on the size of the scones and your oven, so keep an eye on them. They should sound hollow when tapped on the bottom.
11. Cool the Scones:
Once baked, remove the scones from the oven and transfer them to a wire rack to cool slightly. Scones are best served warm, so allow them to cool for just a few minutes before serving.
How to Serve Traditional British Scones:
Traditional British scones are most commonly served with clotted cream and jam. The jam is typically strawberry or raspberry, though other varieties can be used based on personal preference. To serve, cut the scones in half, spread a generous layer of clotted cream on one half, and top with a spoonful of jam. Some people prefer to reverse the order, spreading jam first and then cream on top, though this is a matter of personal choice.
For the ultimate afternoon tea experience, enjoy your scones with a pot of freshly brewed British tea, such as Earl Grey or English Breakfast.
Tips for Perfect British Scones:
- Cold Ingredients: Ensure that the butter is very cold, as this will help the scones rise and become light and airy. If needed, you can even chill the flour before starting.
- Don’t Overwork the Dough: When bringing the dough together, be gentle. Overworking the dough will result in dense scones that don’t rise as well.
- Use Self-Raising Flour: Self-raising flour is key to achieving the proper rise. If you don’t have it, you can substitute plain flour with baking powder, but self-raising flour provides the best results.
- Baking Temperature: A hot oven is essential for achieving a good rise. Don’t be tempted to lower the temperature for a longer bake time, as this could result in flat scones.
Variations:
- Fruit Scones: Add dried fruits like sultanas, raisins, or currants to the dough for a sweet twist.
- Cheese Scones: For a savory version, replace the sugar with grated cheese (cheddar works particularly well) and omit the fruit.
- Glazed Scones: Brush the tops of the scones with a little egg wash before baking for a golden, glossy finish.
Making traditional British scones is an easy and rewarding baking project. Whether you serve them with clotted cream and jam or enjoy them on their own, these scones are sure to delight anyone who tastes them. Enjoy the process and the delicious results of your homemade scones!