Classic British Scones (Eggless Recipe)
A classic base recipe for perfect scones every time. Tender, fluffy inside with crisp, crumbly edges. Easy to customize with your favorite fruit and toppings.
Ingredients
- 350 g self-rising flour
- 1 tsp baking powder
- 1/2 tsp salt
- 85 g butter cut into cubes
- 3 tbsp sugar
- 175 ml milk plus extra for glazing
- 1 tsp lemon juice
- 1 tsp vanilla
Instructions
- Preheat oven to 450F. Warm milk gently in the microwave for about 30 seconds. Add the lemon juice and vanilla and set aside.
- In a medium bowl, stir together flour, baking soda, salt, and sugar. Add the butter and with your fingertips, rub the butter into the flour. The mixture should look like sand when you're finished.
- Pour the milk mixture into the flour mixture and quickly stir together. The dough will be fairly slack but slightly cohesive. Tip the dough onto a flour-covered counter. Cover your hands with flour and gently fold the dough over onto itself 3-4 times. Gently pat the dough into a disk that about 1 1/2 to 2 inches thick.
- Dip a 2-inch round cutter into flour. Cut as many rounds as you can, dipping the cutter into flour each time. Place the rounds onto a baking sheet or baking stone. Gently reform the dough into a round and cut more rounds. Don't do this more than three times or the dough will get too tough.
- Bake the scones for 10-15 minutes, checking after 10. The scones should be slightly golden on top when finished baking. Remove from the oven and let cool 5-10 minutes before serving. Serve with butter, jam, lemon curd, or clotted cream.
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