Traditional British Scones for High Tea (Ultra-Fluffy, Golden & Crumbly)

🛒 Ingredients

• 3 cups (375g) all-purpose flour, sifted (plus extra for dusting)
• 1 tbsp baking powder (ensure fresh for maximum lift)
• 1/3 cup (70g) granulated sugar
• 1/2 tsp fine sea salt
• 1/2 cup (115g) cold unsalted butter (cut into small dice)
• 3/4 cup (180ml) cold whole milk (plus 1 tbsp for brushing the tops)
• 1 large egg, lightly beaten
• 1 tsp pure vanilla extract
• Cornish clotted cream, for serving
• Quality strawberry or raspberry preserve, for serving

👩‍🍳 Step-by-Step Instructions

1. 1
   Step 1: Preheat your oven to 425°F (220°C / 200°C fan) and line a heavy baking sheet with parchment paper.
2. 2
   Step 2: In a large mixing bowl, whisk together the sifted flour, baking powder, sugar, and fine sea salt.
3. 3
   Step 3: Drop the chilled cubed butter into the dry ingredients. Using your fingertips or a pastry cutter, quickly rub the butter into the flour until it resembles coarse breadcrumbs with small pea-sized pieces of butter remaining.
4. 4
   Step 4: In a measuring jug, whisk the cold milk, beaten egg, and vanilla extract together. Set aside 1 tablespoon for egg wash.
5. 5
   Step 5: Make a well in the center of the flour mixture and pour in the milk mixture. Using a round-bladed palette knife or spatula, gently draw the dough together just until it forms a soft, shaggy mass. Do not knead or overwork the dough.
6. 6
   Step 6: Turn the dough out onto a lightly floured work surface. Gently pat it down with your hands into a round disc approx. 1 inch (2.5 cm) thick. Do NOT use a rolling pin.
7. 7
   Step 7: Dip a 2.5-inch (6 cm) round fluted or smooth biscuit cutter in flour. Press straight down firmly into the dough and lift straight up—NEVER twist the cutter, as twisting seals the edges and prevents rising.
8. 8
   Step 8: Place scones on the prepared baking sheet close together (about 1 inch apart so they push each other upwards as they rise). Lightly brush only the tops with the reserved egg wash, ensuring it doesn't drip down the sides.
9. 9
   Step 9: Bake for 12 to 14 minutes until tall, puffed, and golden brown on top. Cool on a wire rack for 5 minutes. Split warm scones horizontally with your fingers and serve generously with clotted cream and strawberry jam.

🥗 Nutrition Facts (Per Serving)