Classic British Scones

Bake tender, buttery classic British scones with a golden top and soft crumb. Easy to make, perfect with jam and cream for tea time or brunch.

These classic British scones are light, buttery, and tender with a golden crust and soft interior. They are simple to prepare and ideal for serving warm with jam, clotted cream, butter, or honey. Perfect for afternoon tea, brunch, or a comforting homemade treat.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 cup granulated sugar
• 1/2 teaspoon fine salt
• 6 tablespoons cold unsalted butter, cubed
• 2/3 cup whole milk, plus a little more for brushing
• 1 large egg
• 1 teaspoon vanilla extract
• Optional: 1/2 cup raisins or currants

Instructions

1. Preheat the oven to 400 F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, sugar, and salt.
3. Add the cold butter and rub it into the flour with your fingertips or a pastry cutter until the mixture looks like coarse crumbs.
4. If using raisins or currants, stir them in now.
5. In a separate bowl, whisk the milk, egg, and vanilla extract together.
6. Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.
7. Turn the dough out onto a lightly floured surface and pat it into a round about 1 inch thick.
8. Cut into 8 wedges or use a round cutter for evenly shaped scones.
9. Place the scones on the prepared baking sheet, leaving space between them. Brush the tops lightly with milk.
10. Bake for 12 to 15 minutes, or until risen and golden brown on top.
11. Transfer to a wire rack and serve warm with butter, jam, or clotted cream.