Traditional English scones — the soft British biscuits with jam and cream

Ingredients (for 8 scones)

• 250 g flour
• 1 tablespoon baking powder
• 50 g sugar
• 1 pinch of salt
• 60 g cold butter, cut into cubes
• 150 ml cold milk
• 1 egg (for brushing)
• 60 g raisins (optional)

To serve: strawberry jam and whipped cream or clotted cream.

Preparation

Heat the oven to 220°C and line a baking tray with baking paper.

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

Add the cold butter and rub it in with your fingertips until you get a coarse, sandy mixture.

Add the raisins (if using) and the milk; mix quickly with a spoon until a soft dough forms — do not overwork it.

Roll out the dough to a thickness of 2–3 cm and cut out 8 rounds with a glass or a biscuit cutter.

Place them on the tray, brush the tops with beaten egg and bake for 12–15 minutes until golden.

Let them cool slightly and serve warm, cut in half, with strawberry jam and cream.

Preparation time: 15 minutes. Baking time: 12–15 minutes. Servings: 8 scones.