An authentic British Scone is the perfect accompaniment to your warming cup of tea, particularly if you have some clotted cream and jam to serve it with!

When you hear the word “scone” do you think of a fancy British tea-time spread? Or do you think of the sugar-dusted pastries in the Starbucks display case that you might be tempted to grab to go along with your morning coffee?

Authentic British scones aren’t eaten for breakfast. Rather, they are served with tea as a light snack for “cream tea” in the mid-morning or with afternoon tea. (Not to be confused with “high tea,” which includes more savory nibbles.)

2 c unbleached all-purpose flour
2 Tbsp sugar
4 tsp baking powder
½ tsp salt
3 Tbsp unsalted butter , cold
⅔ c milk
1 egg yolk beaten with 1 Tbsp milk (to glaze)
Strawberry jam (to serve)
Clotted cream , at room temerature (to serve)

Preheat your oven to 425F.
In a medium bowl, place the flour, sugar, baking powder, salt, and butter. Rub the mixture together with your fingers to break up the butter, until the mixture resembles fine breadcrumbs.
Add the milk slowly, mixing as you add, using enough of the milk to get your dough to come together with no lumps remaining. (Your dough should be quite sticky.)
Spoon the dough out until a well-floured surface. Generously dust the top of the dough and knead the dough 2-3 times to coat it with flour and smooth the surface. Press the dough into a round that is roughly 1 inch thick.
Using a well-floured cookie cutter, cut the dough into 2 inch circles. (Be sure to press the cookie cutter straight down and up. Twisting the cookie cutter will impact the amount of rise you get on your scones.)
Place the rounds onto a greased and floured baking sheet. Brush them gently with the egg yolk and milk mixture.
Bake the scones for 12-15 minutes, until golden and firm.
Remove the baked scones from the oven and let them cool for 30 minutes (if you can resist). If you like softer scones, cover them with a clean tea towel as they cool.