Traditional British Scones with Clotted Cream and Jam

Ingredients

All-purpose flour

2 cups, plus extra for dusting

Granulated sugar

1/4 cup

Baking powder

1 tablespoon

Salt

1/2 teaspoon

Unsalted butter

1/2 cup (cold, cubed)

Eggs

2 large

Milk

1/2 cup (whole or buttermilk recommended)

Clotted cream

for serving

Fruit jam

for serving (strawberry or raspberry recommended)

Instructions

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined. This creates a light base for your scones.
3. Add the cold, cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. This will ensure a flaky texture.
4. In a separate bowl, beat the eggs and milk together. Reserve 2 tablespoons of this mixture for glazing the scones later.
5. Gradually incorporate the egg and milk mixture into the flour mixture, stirring gently with a fork until a soft dough forms. Be careful not to overwork the dough, as this can make the scones dense.
6. Turn the dough out onto a lightly floured surface. Knead it gently and briefly, just until smooth. It’s important to avoid over-kneading to keep the scones light and fluffy.
7. Roll the dough out to a 1-inch thickness and use a round cutter to cut out scones. Place them on the prepared baking sheet, leaving space between each scone.
8. Brush the tops of the scones with the reserved egg and milk mixture for a beautiful golden finish.
9. Bake in the preheated oven for 12-15 minutes, or until the scones are golden brown and well risen. Keep an eye on them to avoid overbaking.
10. Allow the scones to cool slightly on a wire rack before splitting them open. Serve with generous dollops of clotted cream and your favorite jam.