A traditional cream scone recipe made with flour, butter, milk, and sugar. Scones are light and flaky and are best served with homemade fruit jam or preserves for breakfast, brunch or afternoon tea.
They are also delicious served with Devonshire cream, butter, honey, marmalade, or whipped cream.
These homemade cream scones are brushed with milk before baking. Milk gives the scones a light golden brown color.
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They are lightly sweetened with just a bit of sugar and the milk in the recipe gives the scones a nice richness.
Scones are fairly similar to an American biscuit, but are just a bit sweeter and make a good pastry for breakfast or brunch or the traditional afternoon tea.
Traditional Cream Scone Recipe
Traditional Cream Scone Recipe
A traditional cream scone recipe made with flour, butter, milk, and sugar. Serve with homemade fruit jam or preserves for breakfast, brunch, or afternoon tea.
Servings: 12
Ingredients
- 3 cups self-rising flour*
- 1 teaspoon salt
- 2 teaspoons sugar
- 6 Tablespoons butter cut into 1/4" cubes
- 1 cup milk
Instructions
- Preheat oven to 450 degrees. Arrange the oven rack so that is in the top third of your oven.
- In a large mixing bowl, sift together the flour, salt, and sugar.
- Cut in the butter with a pastry cutter until crumbled evenly.
- Add milk a little at a time to make a soft dough.
- Knead the dough lightly on a floured surface, then pat into a rectangle about 3/4 of an inch thick.
- Cut into squares or wedges or use a biscuit cutter for circles.
- Arrange the pieces on a lightly greased baking sheet or use a scone pan.
- Brush each piece with milk to glaze.
- Bake the scones for 12-15 minutes, or until nicely risen and golden brown.
Notes
*If you do not have self-rising flour, you may substitute the following:
3 cups all-purpose flour, 3-3/4 teaspoons baking powder, and 1/4 teaspoon salt. (Self-rising flour already has the leavening agents in it.)
3 cups all-purpose flour, 3-3/4 teaspoons baking powder, and 1/4 teaspoon salt. (Self-rising flour already has the leavening agents in it.)
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