Recipe by Béatrice B.
Scones are one of the great joys of English baking — and one of the most popular treats among both locals and tourists visiting England! Béatrice shares her authentic Devonshire scone recipe, and it couldn’t be easier to make.
I’m an English teacher, and during my training I spent a year in Devonshire, in the south of England. My (then-not-yet) husband Jean-Charles is not exactly England’s biggest fan — but I managed to get him across the Channel several times, and I’m fairly sure these little scones had something to do with it (along with his immense love for me, naturally!). Try them — you’ll be converted!
Scones are small, slightly sweet breads of Scottish origin. They’re traditionally enjoyed at afternoon tea, but they’re equally wonderful at breakfast.
Ingredients (makes 8–10 scones)
- 225 g plain flour
- 50 g soft butter
- 1 egg
- 75 ml milk
- 25 g caster sugar
- 1 pinch of salt
- 1 sachet baking powder (or 2 tsp)
- Optional: raisins or currants
Instructions
- Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.
- Sift the flour, salt and baking powder together into a large bowl.
- Rub the soft butter into the flour with your fingertips until the mixture resembles fine breadcrumbs.
- Add the sugar and stir to combine.
- Beat the egg and milk together, then pour into the flour mixture. Mix gently with a fork until a soft, slightly sticky dough forms. Do not overwork it.
- On a lightly floured surface, pat the dough out gently to about 2–3 cm thickness (don’t use a rolling pin — pressing is better).
- Cut into rounds using a pastry cutter or a glass. Place on the baking tray.
- Brush the tops with a little milk or beaten egg for a golden finish.
- Bake for 12–15 minutes until risen and golden.
Serve warm with clotted cream (or thick crème fraîche) and strawberry jam. Enjoy! 🫖🇬🇧
Tip: The secret to light, fluffy scones is a gentle touch — don’t overwork the dough, and resist the urge to roll it too thin.