Traditional English Scones with Clotted Cream and Jam

Ingredients

• 2 cups (250g) all-purpose flour, sifted
• 1/4 cup (50g) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, cold and cubed
• 1 large egg
• 1/2 cup (120ml) whole milk
• 1 teaspoon vanilla extract (optional)
• Clotted cream (for serving)
• Your choice of jam (strawberry, raspberry, or peach)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
3. Add the cold, cubed butter into the dry ingredients and rub it until the mixture resembles coarse breadcrumbs.
4. In a separate bowl, whisk together the egg, milk, and vanilla extract (if using). Gradually add this to the flour mixture, stirring gently until just combined.
5. Turn the dough out onto a lightly floured surface and gently knead a few times until it comes together. Pat the dough into a circle about 1-inch thick.
6. Using a floured round cutter (about 2-3 inches in diameter), cut out the scones and place them on the prepared baking tray.
7. Brush the tops of the scones with a little extra milk.
8. Bake in the preheated oven for 12-15 minutes, or until the scones are risen and lightly golden on top.
9. Once baked, remove from the oven and let cool on a wire rack for a few minutes. Serve warm or at room temperature.

Nutrition