Basic Scones Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">350g self-raising flour (plus extra for dusting)</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">85g cold unsalted butter, cubed</li><li class="ingredients-single-item">3 tbsp caster sugar</li><li class="ingredients-single-item">175ml cold milk</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 large egg, beaten (for glazing)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Baking tray</li><li class="equipment-single-item">Pastry cutter (6cm/2.5in)</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 220°C (200°C fan/gas mark 7) and place a baking tray in the oven to heat up. This hot tray will help create a lovely crisp bottom on your scones when they start baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, combine the flour, salt, and baking powder with a whisk to ensure even distribution. Keeping your ingredients cold is essential for flaky scones, so work quickly in the next steps.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the cold, cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles fine breadcrumbs. Work lightly and quickly to avoid warming the butter – those small pieces of cold butter will create steam during baking, forming delicious flaky pockets in your scones.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Stir in the caster sugar, then make a well in the center of the mixture. Pour in the cold milk and vanilla extract, then use a table knife to bring the mixture together into a soft, slightly sticky dough. The minimal handling at this stage prevents the development of gluten, ensuring tender scones.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Turn the dough onto a lightly floured surface and gently pat it down to about 4cm thick. Avoid the temptation to knead the dough – the less you handle it, the lighter your scones will be. The thickness is important for creating tall, impressive scones.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Using a 6cm round cutter, firmly push straight down through the dough without twisting (twisting seals the edges and prevents proper rising). Gather the trimmings, gently press together, and cut out more scones until all the dough is used.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Carefully remove the hot baking tray from the oven and line with parchment paper. Transfer the scones onto the tray, leaving about 2cm between each one. Brush the tops with beaten egg for a golden shine, being careful not to let the egg drip down the sides as this can prevent even rising.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 10-12 minutes until risen and golden brown. They should sound hollow when tapped on the bottom. Transfer to a wire rack to cool slightly. Scones are best eaten warm, ideally on the day they're made, split and topped with jam and clotted cream.</li></ol>