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Prep 30 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • 400 g Self raising flour
  • 1 tsp Baking powder
  • 100 g Butter
  • 100 g Golden caster sugar
  • 150 g Sultanas
  • 1 Lemon
  • 180 ml Milk
  • 2 tsps Vanilla extract
  • 2 Egg yolks
To serve:
  • Clotted cream
  • Strawberry or raspberry jam
Classic Scones
Classic Scones Classic Scones

You cannot beat a homemade scone with clotted cream and strawberry jam

  1. Preheat the oven to 200℃ and place a large tray in there to heat up.
  2. In a large mixing bowl add the flour and baking powder and mix it together. Add in the cubed butter and use your fingers to rub it together until it resembles a fine crumb.
  3. Add in the golden caster sugar, sultanas and lemon zest then mix it together. Make a well in the centre.
  4. Pour in the milk, vanilla extract, and the juice of a lemon. Use a cutlery knife to mix until a sticky dough starts to form. Use your hands to bring it together.
  5. Tip the dough onto a floured surface and pat it into a round shape about 4cm thick.
  6. Use a 5 cm round cutter to cut out the scones. Then place them onto a floured surface. You will need to use your hands to pat the remaining dough back into shape to get all your scones out of the dough.
  7. Brush the top of the scones with beaten egg yolk.
  8. Carefully take the HOT tray out of the oven and place the scones them on it.
  9. Bake them for 12-14 minutes.
  10. Take them out and leave them to cool slightly before serving with clotted cream and strawberry jam.
Classic Scones
Classic Scones Classic Scones

You cannot beat a homemade scone with clotted cream and strawberry jam

Prep 30 minutes
Total 40 minutes
Serves
US | Metric
favorite
print
like
Ingredients
  • 400 g Self raising flour
  • 1 tsp Baking powder
  • 100 g Butter
  • 100 g Golden caster sugar
  • 150 g Sultanas
  • 1 Lemon
  • 180 ml Milk
  • 2 tsps Vanilla extract
  • 2 Egg yolks
To serve:
  • Clotted cream
  • Strawberry or raspberry jam
  1. Preheat the oven to 200℃ and place a large tray in there to heat up.
  2. In a large mixing bowl add the flour and baking powder and mix it together. Add in the cubed butter and use your fingers to rub it together until it resembles a fine crumb.
  3. Add in the golden caster sugar, sultanas and lemon zest then mix it together. Make a well in the centre.
  4. Pour in the milk, vanilla extract, and the juice of a lemon. Use a cutlery knife to mix until a sticky dough starts to form. Use your hands to bring it together.
  5. Tip the dough onto a floured surface and pat it into a round shape about 4cm thick.
  6. Use a 5 cm round cutter to cut out the scones. Then place them onto a floured surface. You will need to use your hands to pat the remaining dough back into shape to get all your scones out of the dough.
  7. Brush the top of the scones with beaten egg yolk.
  8. Carefully take the HOT tray out of the oven and place the scones them on it.
  9. Bake them for 12-14 minutes.
  10. Take them out and leave them to cool slightly before serving with clotted cream and strawberry jam.