How do you make a classic British scone?

Making classic British scones is quite straightforward. Here’s a simple recipe for you:

Ingredients:
225g (8 oz) self-raising flour
55g (2 oz) unsalted butter
50g (2 oz) caster sugar
1 large egg
150ml (5 fl oz) milk (plus a little extra for brushing)
A pinch of salt
Optional: 75g (3 oz) dried fruit like raisins or sultanas
Instructions:
Preheat the Oven: Heat your oven to 220°C (425°F) and line a baking tray with parchment paper.

Prepare the Dry Ingredients: In a large bowl, sift together the self-raising flour and salt. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.

Add Sugar: Stir in the caster sugar.

Mix Wet Ingredients: Beat the egg and add it to the milk. Make a well in the center of the dry ingredients and pour in the egg mixture. Stir until just combined. If you’re using dried fruit, fold it in gently at this stage.

Form the Dough: Turn the dough out onto a lightly floured surface and gently knead it until it comes together. Pat it down to about 2.5 cm (1 inch) thickness.

Cut the Scones: Use a round cutter (about 5 cm or 2 inches in diameter) to cut out the scones. Place them on the prepared baking tray.

Brush with Milk: Brush the tops of the scones with a little milk to help them brown nicely.

Bake: Bake in the preheated oven for 10-12 minutes, or until the scones are golden brown and risen.

Cool: Transfer the scones to a wire rack to cool slightly before serving.

Enjoy them with clotted cream and jam for a traditional treat!