Paul Hollywood's classic scones recipe

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Paul Hollywood's classic scones recipe

I use strong white bread flour in my scones, which might seem surprising, but it’s actually a popular choice in professional kitchens because the high protein content gives the scones a real boost. This recipe is tried and tested over many years and I’ve never had any complaints. The Queen Mother even said they were the best scones she’d ever tasted. Just a couple of things to bear in mind: don’t overwork the dough, you want it nice and light, and don’t twist the cutter when you lift it off or else they won’t rise properly in the oven. 

Ingredients

For the scones:
  • 500 g strong white bread flour, plus extra to dust
  • 25 g baking powder
  • 80 g unsalted butter, cut into pieces
  • 2 medium eggs
  • 250 ml milk
  • 80 g caster sugar
  • 17.6 oz strong white bread flour, plus extra to dust
  • 0.9 oz baking powder
  • 2.8 oz unsalted butter, cut into pieces
  • 2 medium eggs
  • 8.8 fl oz milk
  • 2.8 oz caster sugar
  • 17.6 oz strong white bread flour, plus extra to dust
  • 0.9 oz baking powder
  • 2.8 oz unsalted butter, cut into pieces
  • 2 medium eggs
  • 1.1 cups milk
  • 2.8 oz caster sugar
To glaze:
  • 1 large egg, beaten with a pinch of salt
  • 1 large egg, beaten with a pinch of salt
  • 1 large egg, beaten with a pinch of salt
To serve:
  • 1 handful icing sugar (confectioners’ sugar), to dust
  • 1 pot of jam
  • 1 pot of clotted cream
  • 1 handful icing sugar (confectioners’ sugar), to dust
  • 1 pot of jam
  • 1 pot of clotted cream
  • 1 handful icing sugar (confectioners’ sugar), to dust
  • 1 pot of jam
  • 1 pot of clotted cream

Details

  • Cuisine: British
  • Recipe Type: Cake
  • Difficulty: Easy
  • Preparation Time: 30 mins
  • Cooking Time: 15 mins
  • Serves: 11

Step-by-step

  1. Line two baking trays with baking paper. In a large bowl, mix the flour and baking powder together. Add the butter and rub together with your fingers for a few minutes until you have a breadcrumb-like texture. 
  2. In another bowl, beat the eggs with the milk and sugar. Add to the rubbed-in mixture and stir together until the mixture comes together and forms a ball.
  3. Tip the dough onto a lightly floured surface and fold it over a few times to incorporate air, but do not knead it; you want to achieve a loose, soft dough.
  4. Using a rolling pin, gently roll out to a 3cm (1inch) thickness, making sure there is plenty of flour underneath to prevent sticking.
  5. Using a scone cutter about 6.5cm (2.5inches) in diameter, and pressing firmly (without twisting the cutter), cut out rounds and place onto the lined baking trays, leaving space in between. Brush the tops of the scones with beaten egg, then place in the fridge for 20 minutes to rest. Meanwhile, heat your oven to 220°C/200°C fan/425°F/gas mark 7.
  6. Take the scones out of the fridge and brush them again with the egg glaze. Bake for 15 minutes until risen and golden brown.
  7. Transfer the scones to a wire rack and leave to cool completely. Dust lightly with icing sugar (confectioners’ sugar) and serve with a generous helping of jam and clotted cream.

Extracted from BAKE by Paul Hollywood, published by Bloomsbury on 9 June 2022 (£26.00 RRP, Hardback). Photography © Haarala Hamilton

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