British Scones with Clotted Cream

Step 1

Set the oven to 400°F and wait until the heating indicator light turns off or you hear a beep, about 10 minutes.

Step 2

Pour 2 cups flour, 2 tablespoons sugar, 2 teaspoons baking powder, and 0.25 teaspoon salt into a large mixing bowl.

Step 3

Stir the dry ingredients together with a wooden spoon until evenly mixed, about 30 seconds.

Step 4

Add 4 tablespoons cold butter cubes to the flour mixture.

Step 5

Use your fingertips to rub the butter and flour together until the mixture looks like coarse breadcrumbs with pea-sized bits of butter scattered throughout, about 2 minutes.

Step 6

Pour 0.75 cup milk into the bowl and stir with a wooden spoon until a shaggy dough forms, about 1 minute — do not overmix.

Step 7

Dust a clean countertop or cutting board lightly with flour and turn the dough out onto it.

Step 8

Gently pat the dough into a 1-inch-thick round, about 6 inches across, using your hands; the dough should feel slightly sticky but hold together.

Step 9

Use a 2-inch round cookie cutter or the rim of a drinking glass to cut scones straight down through the dough, pushing straight down and lifting straight up without twisting.

Step 10

Place each scone cut-side down on an ungreased baking sheet, spacing them about 1 inch apart.

Step 11

Slide the baking sheet into the preheated 400°F oven and bake until the scone tops are light golden brown, about 12–14 minutes.

Step 12

Remove the baking sheet from the oven and let the scones cool on the sheet for 2 minutes before transferring them to a wire rack or serving plate.

Step 13

Serve the warm scones with clotted cream and jam on the side, allowing each person to split their scone and add toppings as desired.