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Traditional British Scones

Awesomely crumbly scones to go with clotted cream and jam for the perfect cream tea.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Afternoon tea
Cuisine: British
Keyword: Authentic british scones, British Scones, scones
Servings: 9 People


  • 350 g self-raising flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 85 g unsalted butter
  • 3 tbsp caster sugar
  • 75 g dried fruit
  • 125 ml whole milk
  • 1 tsp vanilla extract
  • 1/2 Lime/Lemon


  • Preheat the oven to 200C / 420F.
  • Mix the flour baking powder and salt in a bowl.
  • Rub in the butter until it looks like breadcrumbs.
  • Mix in the sugar and the fruit.
  • Add the vanilla extract, and juice from half the lime/lemon to the milk and heat it slightly (slightly warm). The lime/lemon sours the milk.
  • Add the milk and mix together with a knife until loosely held together.
  • Turn out on a floured work surface and form into a flat slab about 2 inches thick.
  • Using a scone/cake/cookie cutter, cut out your scones and place them on a baking tray lined with greaseproof paper.
  • You can reshape your dough to make more scones with the off-cuts, but some scone purists don't agree with this as it requires molding the dough together too much and could make it less crumbly.
  • Lightly whisk the yolk of an egg and brush it on the scone using a pastry brush.
  • Cook in the oven for 10 minutes or until golden brown.
  • Allow to cool on a cooling rack before eating with lashes of clotted cream and jam.
  • Get stuck in!