Description
Warm, flaky scones perfect for pairing with tea and clotted cream, embodying comfort and tradition.
Ingredients
Scale
- 2 cups all-purpose flour (or whole wheat flour)
- 1 tablespoon granulated sugar (or brown sugar)
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.5 cups cold butter
- 0.75 cups buttermilk
- 1 large egg (optional)
- 1 cup clotted cream
- 0.5 cup fruit preserves (like strawberry or raspberry)
Instructions
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
- Whisk together the flour, sugar, baking powder, and salt in a large bowl.
- Cut the cold butter into the dry ingredients until it resembles coarse crumbs.
- Pour in the buttermilk, and add the egg if using; stir gently just until combined.
- Turn the dough out onto a floured surface and knead lightly just a few times.
- Pat the dough into a 1-inch thick round.
- Cut out scones using a round cutter, and place them on the prepared baking sheet.
- Brush each scone with extra buttermilk.
- Bake for 15-20 minutes until golden brown and risen.
- Allow to cool slightly on a wire rack before serving.
Notes
Ensure your butter is cold for flakiness, and use fresh baking powder for the best rise.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg