Whether it's breakfast or tea-time, nothing beats Traditional British Scones! These scones are flaky, buttery, and tender, perfect for topping with strawberry jam and clotted cream for the true British experience. Traditional British Scones take less than an hour to make so you can have them fresh and ready for brunch time or an afternoon garden party. There's scone way you can turn these down!
Ingredients• 2 cups unbleached all-purpose flour, plus more for flouring a work surface and baking sheet, plus more for kneading • 2 tablespoons sugar • 4 teaspoons baking powder • 1/2 teaspoon salt • 3 tablespoons unsalted butter, cold • 2/3 cup milk, plus more as needed • 1 egg yolk beaten with 1 tablespoon milk • strawberry jam, optional, to taste, for serving • clotted cream, optional, at room temperature and to taste, for serving
Preheat the oven to 425 degrees F.
Grease and flour a baking sheet.
In a medium bowl, place the flour, sugar, baking powder, salt, and unsalted butter.
Rub the mixture together to break up the butter into a fine breadcrumb texture. Try to keep the butter as cold as possible.
Add in 2/3 cup milk slowly, mixing as you add it until the dough comes together with no lumps remaining.
The dough should be sticky. If the texture doesn't seem correct, add more milk 1 tablespoon at a time.
Flour a work surface generously.
Spoon the dough out onto the prepared work surface.
Dust the top of the dough with flour.
Knead the dough 2-3 times to coat it in the flour and smooth the surface.
Press the dough into a 1-inch thick round.
Using a floured cookie cutter, cut the dough into 2-inch circles. Do not twist the cookie cutter while cutting, as this can ruin the texture of the finished scones.
Brush the tops of the rounds gently with the egg wash mixture.
Bake until golden and firm, about 12-15 minutes.
Let the scones cool for 30 minutes, covering them with a tea towel as they cool for a softer texture.
Serve with strawberry jam and clotted cream.