Classic English Scones
These deliciously fluffy scones are perfect served warm or cold with clotted cream and jam. Pair with your morning cup of tea for an indulgent breakfast!
Servings: 12
Calories: 181kcal
Ingredients
- 2 3/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 220C/425F/Gas 7. Line a baking tray with parchment paper or a silicone mat, and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter and, using a pastry cutter, fork, your fingertips, or a food processor, work it into the mixture until it resembles fine breadcrumbs. Stir in the buttermilk and vanilla until a soft dough is formed.
- Turn the dough out onto a lightly floured surface, and roll out to a thickness of 2.5cm/1-inch.
- Dust a round or fluted 5cm/2-inch cookie cutter with flour, and cut out circles from the dough. Re-roll any scraps, and cut out more circles. Transfer them to the prepared baking tray, and brush the tops with extra buttermilk.
- Bake for 12 - 15 minutes until risen and golden brown. Serve warm, or cold with clotted cream, jam, or butter.
Notes
Leftover scones can be kept, covered tightly, at room temperature or in the fridge for up to 5 days. They also freeze well for up to 3 months. Thaw overnight in the fridge before serving.
You can make the dough ahead of time. Simply make the dough as instructed, wrap in clingfilm, and keep in the fridge for up to 2 days, or in the freezer for up to 3 months. Thaw overnight in the fridge before continuing with the recipe.
Nutrition
Calories: 181kcal | Carbohydrates: 26g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 114mg | Potassium: 84mg | Sugar: 5g | Vitamin A: 200IU | Calcium: 38mg | Iron: 1.4mg