Classic Scones with Jam & Clotted Cream Recipe

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Add the cold cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.

Make a well in the center of the mixture and pour in the milk and vanilla extract. Stir with a fork until just combined.

Turn the dough out onto a lightly floured surface. Gently knead it a few times until it comes together. Be careful not to overmix.

Roll out the dough to a thickness of about 1 inch (2.5 cm). Use a round biscuit cutter to cut out scones and place them onto the prepared baking sheet.

Bake for 10-12 minutes, or until the scones are golden brown.

Remove from the oven and let cool on a wire rack.

Serve the scones warm or at room temperature with jam and clotted cream.