Classic Scone Recipe

We’d never say no to a scone, especially not when it's topped with lashings of jam and cream! So we’re delighted to get baking with Will Torrent’s uncomplicated and stress-free Classic Scone recipe from his book, Afternoon Tea at Home. Whether you prefer strawberry or raspberry jam – let's not start a jam or cream first debate! – we can all agree that scones should be enjoyed alongside a cup of tea! This recipe has been shared in association with the Fab Flour’s Easy Peasy Baking Campaign, which is a campaign dedicated to encouraging non-bakers to stick the oven on and get baking.

Classic Scone Recipe

Makes about 24 Ingredients:

• 450 g plain flour
• 3 teaspoons baking powder
• a pinch of salt
• 100 g butter, chilled and diced
• 75 g caster sugar
• 2 egg yolks
• 250 ml whole milk, plus extra for glazing
• 1 teaspoon lemon juice
• To serve: good-quality strawberry jam, clotted cream, or whipped double cream
• a 5-cm/2-inch round cookie cutter
• a baking sheet lined with baking parchment

Method:

1. Preheat the oven to 220°C (425°F) Gas 7. Sift the flour into a large mixing bowl with the baking powder and salt. Add the butter. Start by using a palette knife to cut the butter into the flour, then switch to using your hands to gently rub the butter in. Do not overwork the mixture but lift the flour and butter up in your hands and gently press and roll it across your fingertips. When there are no visible pieces of butter remaining add the sugar and mix to combine.
2. Make a well in the middle of the mixture and add 1 of the egg yolks, the milk and lemon juice. Use the palette knife to cut the wet ingredients into the dry, then gently mix with your hands until almost combined.
3. Turn the dough out onto a lightly floured work surface. Very gently knead until almost smooth. Pat or roll the dough to a thickness of 3 cm/11⁄4 inches. Dip the cookie cutter in flour to prevent it sticking, then stamp out discs from the dough. Arrange them on the prepared baking sheet and set aside. Gather the off-cuts of dough into a ball, re-roll and stamp out more scones to make as many as possible.
4. Mix the remaining egg yolk with 1 tablespoon of milk and neatly brush the tops of the scones with the glaze.
5. Bake on the middle shelf of the preheated oven for about 10 minutes until well-risen and golden brown.
6. Remove from the oven, cool on wire racks and serve on the day of making with jam and clotted cream.

Will Torrent’s Classic Scone recipe shared in association with the FAB Flour Easy Peasy Baking Campaign, from Afternoon Tea at Home by Will Torrent, published by Ryland Peters & Small (£19.99) Photography by Matt Russell © Ryland Peters & Small