Here’s a recipe for classic British scones that are light, fluffy, and perfect for afternoon tea!
Ingredients:
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cut into small pieces
2/3 cup whole milk
1 large egg
1 teaspoon vanilla extract
Optional: 1/2 cup raisins or dried currants
Instructions:
Preheat your oven to 400°F (200°C).
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold butter to the bowl and use a pastry cutter or your fingertips to cut the butter into the flour mixture until the mixture resembles coarse crumbs.
In a separate small bowl, whisk together the milk, egg, and vanilla extract.
Add the milk mixture to the flour mixture and stir until just combined. If you’re using raisins or currants, stir them in now.
Turn the dough out onto a lightly floured surface and knead it gently a few times until it comes together.
Roll the dough out to a thickness of about 1 inch (2.5 cm) and cut it into rounds using a 2 1/2 inch (6 cm) biscuit cutter.
Place the rounds on a baking sheet lined with parchment paper, leaving about 1 inch (2.5 cm) of space between them.
Brush the tops of the scones with a little milk or cream.
Bake the scones for 12 to 15 minutes, or until they’re golden brown on top.
Remove the scones from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve the scones with butter, jam, and clotted cream, if desired. Enjoy!
