Let’s settle this: scones are not biscuits. They’re not rock-hard doorstops either. A proper English scone is crisp on the outside, feathery inside, and begging for jam and clotted cream. No egg wash. No fuss. Just butter, flour, and a light hand.
Makes 8 scones.
Step-by-Step Instructions
Preheat & Prep
Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
Mix Dry
Whisk flour, baking powder, sugar, and salt. Cut in cold butter until mixture looks like coarse crumbs.
Add Wet
Whisk milk and egg together. Pour into dry mixture. Stir gently until just combined (don’t overmix). Fold in currants if using.
Shape
Turn dough onto a floured surface. Pat into a 1-inch thick round (don’t roll—it compresses).
Cut into 8 wedges OR use a 2-inch round cutter (press straight down—no twisting).
Bake
Place scones on baking sheet. Brush tops with milk.
Bake 12–15 minutes until golden brown.
Serve
Cool slightly. Split open. Slather with jam, then clotted cream (or cream then jam—choose your war).
Summary
Prep Time: 15 min | Bake Time: 15 min | Total: 30 min
Yield: 8 scones | Difficulty: Easy
Storage Notes
- Best day-of.
- Freeze unbaked scones on a tray, then bake from frozen (add 3–4 minutes).
- Baked scones freeze well for 2 months. Reheat in oven at 350°F for 5 minutes. Never microwave.
