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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Rub the cold salted butter into the plain flour, castor sugar, baking powder, and cinnamon until the mixture resembles breadcrumbs.
Add the cold milk and bring the dough together until just combined.
Roll out the dough on a floured surface and cut out the scones using a cutter.
Brush the tops of the scones with egg wash.
Bake in a preheated oven at 200 degrees Celsius for 20 minutes until golden brown.
Serve the scones warm with clotted cream and jam.
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Ensure the butter and milk are cold to achieve a flaky texture.
Can I use unsalted butter instead of salted butter?
Yes, you can use unsalted butter, but you may want to add a pinch of salt to the dry ingredients.
What can I use if I don't have clotted cream?
You can substitute clotted cream with whipped cream or butter.
How do I know when the scones are done?
The scones are done when they are golden brown on top and sound hollow when tapped on the bottom.
Can I freeze the scones?
Yes, you can freeze the scones after baking. Allow them to cool completely, then store in an airtight container.
What type of jam pairs well with these scones?
Strawberry or raspberry jam pairs wonderfully with the cinnamon flavor of these scones.
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