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Recipe details are AI-generated from the video and may contain errors — for reference only.
Preheat your oven to 220°C (or 200°C fan). Ensure it reaches full temperature before baking.
Watch out
Make sure the oven is fully preheated
otherwise the scones will not rise rapidly to create their signature tall, light texture
Add 500g strong white flour and 50g unsalted butter into a large mixing bowl. Using your fingertips, gently rub the butter into the flour until the mixture breaks down into fine breadcrumbs or a light crumble texture with no large lumps remaining.
Watch out
Do not leave big lumps of butter in the mixture, otherwise the butter will melt during baking, creating hollow air pockets and leaking butter all over the tray.
Add 80g caster sugar and 5 tsp baking powder directly into the bowl. Mix lightly with your hands until evenly distributed throughout the flour crumb.
Watch out
Distribute the baking powder evenly through the dry mix, otherwise the scones will rise unevenly and taste bitter in spots.
Wash your hands thoroughly after handling raw eggs to prevent bacterial cross-contamination.
Crack 2 medium eggs directly into the bowl. Gently mix them into the flour crumb using your hands.
Watch out
Gently incorporate the eggs without beating or overworking the mixture at this stage.
Pour in most of the 250ml whole milk, holding back about 1 to 2 tablespoons initially. Turn the mixture around and gently push together with your hand until it comes together into a very soft, slightly tacky paste and cohesive dough mass.
Watch out
Hold back a splash of milk and add only as needed, otherwise adding too much liquid will make the dough watery and impossible to handle.
Dust your work surface with 1 tbsp extra flour and tip the soft scone mixture onto it. Gently fold the dough over itself about 10 to 12 times to incorporate the loose flour and bring it into a neat, smooth, compliant ball without stretching or heavy kneading.
Watch out
Fold gently only 10 to 12 times and do not knead like bread dough, otherwise gluten will overdevelop and the baked scones will become chewy and gummy instead of light and crumbly.
Flatten the dough with your hands, then gently roll it out with a rolling pin from the centre upwards and centre downwards. Turn the dough frequently to ensure it does not stick, rolling it out until it is an even 1 inch (2.5cm) thick.
Watch out
Keep turning the dough to prevent sticking and do not roll it thinner than 1 inch (2.5cm), otherwise the scones will turn out flat and thin.
Dip a round fluted cutter into a little flour to prevent sticking. Press the cutter straight down into the dough without twisting and lift out, transferring the cut round onto a parchment-lined baking tray. Gather the dough trimmings, lightly bring together, re-roll, and cut the remaining scones.
Watch out
Do not twist the cutter when pressing down, otherwise the edges will seal together and prevent the scones from rising straight and tall.
Crack 1 medium egg into a small bowl and beat thoroughly with a fork without adding milk. Using a pastry brush, gently glaze only the top surface of each scone, taking care not to let any egg wash drip down the sides.
Watch out
Apply egg wash only to the tops and do not let it run down the sides, otherwise the egg acts like glue and stops the scones from rising freely.
Always wear heatproof oven gloves when placing and removing the hot baking tray from the oven to prevent serious burns.
Place the tray of scones into the middle shelf of the preheated oven at 220°C (200°C fan). Bake undisturbed for 15 minutes until the scones are well-risen and tops are a rich, shiny golden brown. Remove carefully with oven gloves.
local_fire_department220°C (200°C fan), 15 minutesWatch out
Do not open the oven door during the first 10 minutes of baking, otherwise the sudden loss of heat will cause the scones to collapse before setting.
Gently pull a warm scone in half along its natural waistline using your hands. Top generously with 2 tbsp strawberry jam followed by 2 tbsp thick clotted cream, and serve warm immediately.
Watch out
Break the scone apart gently using your fingers rather than slicing with a knife, otherwise cutting will compress the delicate crumb structure and ruin its light, fluffy texture.
