Traditional British Scones for English Tea (Ultra-Fluffy & Tall with Clotted Cream)

🛒 Ingredients

• 3 cups (375g) all-purpose flour (or self-rising flour without added baking powder)
• 1 tbsp plus 1 tsp baking powder (ensure fresh!)
• 1/3 cup (65g) superfine caster sugar (or granulated white sugar)
• 1/2 tsp fine sea salt
• 8 tbsp (1/2 cup / 115g) cold unsalted butter, cubed into small dice
• 3/4 cup plus 2 tbsp (210ml) cold whole milk
• 1 large egg, cold
• 1 tsp pure vanilla extract
• 1 egg beaten with 1 tbsp milk (for the golden scone tops)
• Authentic Cornish or Devonshire clotted cream and strawberry preserves for serving

👩‍🍳 Step-by-Step Instructions

1. 1
   Preheat your oven to 425°F (220°C). Line a heavy-gauge baking sheet with parchment paper.
2. 2
   In a large chilled mixing bowl, whisk together the flour, baking powder, superfine sugar, and sea salt.
3. 3
   Add the cold diced butter. Using your fingertips or a pastry blender, rub the butter into the flour quickly until the mixture looks like coarse sand with tiny pea-sized butter bits throughout. (Work fast so your body heat doesn't melt the butter).
4. 4
   In a glass measuring cup, whisk together the cold milk, egg, and vanilla extract.
5. 5
   Make a well in the center of the flour mixture and pour in almost all the milk mixture, reserving 1 tablespoon in case the dough feels dry.
6. 6
   Using a round-bladed butter knife, stir gently in cutting motions just until a soft, slightly shaggy dough comes together. If dry flour remains at the bottom, stir in the reserved tablespoon of milk.
7. 7
   Turn the dough out onto a lightly floured surface. Gently pat and fold the dough together 2 or 3 times with your hands into a smooth slab that is a generous 1.25 inches (3cm) thick. (Never roll it thin!).
8. 8
   Dip a 2.5-inch round fluted scone cutter into flour. Press straight down firmly into the dough and lift straight up—DO NOT TWIST! Place cut scones onto the baking sheet spaced 1 inch apart.
9. 9
   Gather leftover dough gently once, pat together, and cut remaining scones (do not re-roll scraps more than once).
10. 10
    Brush ONLY the top surfaces of each scone lightly with the beaten egg wash, taking care not to let any wash drip down the sides (drips glue the layers and prevent a straight rise).
11. 11
    Bake at 425°F for 12 to 14 minutes until tall, proud, and golden-brown on top. Transfer to a wire rack for 5 minutes.
12. 12
    Serve warm: gently split open along the natural center waistline with your fingers, and dollop generously with rich clotted cream and strawberry jam!

🥗 Nutrition Facts (Per Serving)