Scones are a long-standing family favourite and a quintessential part of the British way of life. Delicious hot or cold, English scones are a major, much-loved part of any afternoon tea, party, or picnic. Enjoy these scrumptious scones with jam, cream, both, or neither! This super easy scone recipe yields unrivalled scone-y deliciousness!
Pre-heat the oven to 170C / Pre-heat the oven to 200°C/Fan180/400°F/Gas 6.
Sift the flour and baking powder into a bowl then rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the Tate & Lyle Caster Sugar and mix well.
Make a well in the centre, pour in the milk and mix to a soft elastic dough.
Knead lightly on a floured surface and pat out to about 2cm (¾”) thickness. Using a 5cm (2”) plain or fluted biscuit cutter, dip into a bowl of flour then stamp into rounds, placing them on a lightly greased baking sheet.
Try not to over-handle the dough, as it will make it too tough. By the same token, try not to roll the dough out too thinly, or your scones won’t be deep enough.
Gather up the trimmings and cut out more rounds. Brush with the beaten egg or milk for a glossy finish or sprinkle with a little flour for a soft finish.
Bake for 12-14 minutes until well risen and golden brown. Leave to cool on a wire rack then serve warm, split and spread with butter or cream and jam.
Did you know that the difference between a Cornish and Devon Scone is the cream order? For a Cornish Scone, pop the jam on then the cream and for a Devon Scone, a dollop of cream goes first followed by the jam! Once cooled, you can freeze your scones. Just make sure they’re defrosted at room temperature and reheated in the oven for 10 minutes before you eat them.
Ingredients – 8 items
Cold unsalted butter, cubed
Tate & Lyle Caster Sugar
to brush the trimmings
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