Classic Scones (Rich Version)

Oven: 385°F / 195°C (no fan), center rack. Time: 25–30 minutes.

Dry Ingredients

• 250 g plain flour (plus extra for dusting)
• 1 rounded tsp baking powder
• 1 heaped tbsp caster sugar
• 1/2 tsp salt

Fat

• 65 g cold unsalted butter, cubed

Wet Ingredients

• 100 ml whole milk
• 50 ml heavy cream
• 1/2 beaten egg (reserve the other half for brushing)

Method

1. Preheat oven to 385°F / 195°C (center rack).
2. Sieve flour, baking powder, sugar, and salt together into a bowl.
3. Rub cold butter into the flour by hand until it resembles coarse crumbs.
4. Add milk, cream, and half the egg. Mix just until a dough forms — don’t overwork it.
5. Turn onto a floured surface and pat into a round about 2–3cm thick.
6. Cut into rounds or wedges and place on a baking tray.
7. Brush tops with the reserved egg.
8. Bake 25–30 minutes until golden.

Makes about 6–8 scones.

Clotted Cream Alternative

Mix 2 parts mascarpone with 1 part heavy whipping cream.