Scones anglais
After a recipe of Trish Deseine for ELLE

Prep time : 10mn
Cook time: 20mn
Makes about 10 scones
  • 500g all-purpose flour
  • 50g caster sugar
  • 125g cold salted butter
  • 30cl semi-skimmed milk
  • 2 heaped tablespoons of baking powder
  • Egg brush: 1 beaten egg + 1 tablespoon of water + 1 pinch of salt
  1. Preheat your oven to 200°C.
  2. In a bowl, sift the flour with the baking powder and mix in the sugar. Add the butter cut into small pieces and rub the mixture between your fingers until the mix resembles breadcrumbs. Pour the milk and stir with a fork to form a soft dough that isn't too sticky nor too dry (if necessary add a little flour or milk to get the good texture).
  3. Place the dough on a floured board and roll it out to 3 cm thick. Cut the scones with a 5to 7cm cookie cutter (ideally fluted). Arrange them on a sheet of baking paper on a baking sheet and brush the top of the scones with the prepared egg brush.
  4. Bake 15 to 20 minutes at 200°C (static heat) until the scones are tall and golden brown. Enjoy them hot, warm or cold with the traditional clotted cream (or heavy cream) and strawberry jam.
Recipe by Anne-Sophie - Fashion Cooking at