Rhys’s Scone Recipe HER Royal Spyness Shares THE Secret TO A Perfect Royal TEA Party
- 15m Prep Time
- 15m Cook Time
- 30m Ready In
A classic British scone recipe perfect for afternoon tea. These small, tender scones are best served warm with strawberry jam and clotted cream.
Ingredients
- 1 1/2 cup self-rising flour
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/2 tsp salt
- butter or shortening
- 2/3 cup milk
Nutrition (per serving, estimated)
Estimated based off 5 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 69.2 mg
- Iron: 0.75 mg
- Magnesium: 4.47 mg
- Phosphorus: 105 mg
- Potassium: 106 mg
- Zinc: 0.16 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 1/2 cup self-rising flour
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/2 tsp salt
- butter or shortening
- 2/3 cup milk
Let's Cook
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Step 1.
Preheat the oven to 425°F. Lightly butter a baking sheet and set aside.
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Step 2.
Sift together the self-rising flour, cream of tartar, baking soda, and salt into a large bowl. Add the butter and rub it into the flour mixture with your fingertips or cut it in with a pastry blender until the mixture resembles large flaky crumbs.
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Step 3.
Pour in the milk and stir with a fork until a soft dough forms. Do not overmix.
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Step 4.
Turn the dough out onto a lightly floured surface. Roll it out to a thickness of about ½ inch. Using a biscuit cutter (2 to 2½ inches in diameter), cut out rounds. Gather scraps, re-roll, and cut again. Dust the tops of the rounds with a little flour.
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Step 5.
Arrange the scone rounds on the prepared baking sheet, placing them fairly close together (they will rise and spread slightly). Bake for 12 to 15 minutes, until the scones have risen and turned golden brown on top.
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Step 6.
Transfer the scones to a wire rack to cool slightly. Serve warm or at room temperature, ideally with strawberry jam and clotted cream (or a substitute made by whipping extra-heavy cream until it almost turns into butter).