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Classic Scones Recipe

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Prep Time 18 minutes
Cook Time 13 minutes
Total Time 30 minutes
Course Tea-time snack
Cuisine British cuisine

Ingredients
  

  • 225 g Self-raising flour
  • 1 tsp Baking powder
  • 50 g Butter (chilled, cut into cubes)
  • 25 g Caster sugar or 50g for sweeter
  • 1 Large egg
  • Approx. 125 ml Milk

Instructions
 

  • Preheat & Prep: Preheat your oven to 220°C. Lightly grease a baking sheet.
  • Combine Dry Ingredients: Measure the flour and baking powder into a large bowl. Add the chilled butter cubes.
  • Rub in the Butter: Use your fingertips to quickly and lightly rub the butter into the flour mixture until it resembles fine breadcrumbs. Stir in the sugar.
  • Add Wet Ingredients: Crack the egg into a measuring jug, lightly beat it, and then make it up to 125ml (4 fl oz) with milk.
  • Form the Dough: Keep about 1 tablespoon of the egg/milk mixture aside for glazing. Stir the rest of the liquid into the flour mixture using a round-bladed knife, mixing quickly to form a soft, slightly sticky dough. Do not overmix.
  • Shape & Cut: Turn the dough onto a lightly floured surface and knead it very lightly just to bring it together. Gently roll or pat it out to a thickness of about 1.25cm (½ in). Use an 8cm (3in) fluted cutter to stamp out rounds, pushing the cutter straight down (do not twist) to ensure a good rise. Re-form and cut the remaining dough.
  • Bake: Place the scones on the prepared baking sheet, spaced slightly apart. Brush the tops with the reserved egg/milk mixture to glaze.
  • Cook: Bake for about 10-12 minutes, or until they are well-risen and a pale golden-brown colour.
  • Cool & Serve: Remove from the oven and transfer to a wire rack to cool slightly. Scones are best served warm.

Notes

Notes on Servings:

  • Standard Yield: The smaller recipe (using 225g or 8oz of flour, as written in the article) yields 10 scones when using a standard () cutter.
  • Larger Recipe Variation: Many of Mary Berry's recipes online use () of flour. This larger batch typically yields 16 to 20 scones, depending on the size of the cutter you use ( or cutters will yield more, smaller scones).