Professional reference formula

Yield: 8 medium scones.

This formula is external professional evidence.

  • 350 g self-raising flour
  • 1 teaspoon baking powder
  • 85 g cold unsalted butter
  • 45 g caster sugar
  • 175 ml whole milk, plus adjustment
  • 1 egg for glazing
  • Fine salt

Method

  • Heat the oven to 220°C / 428°F conventional or 200°C / 392°F fan.
  • Rub or cut cold butter into flour, baking powder and salt until the mixture resembles coarse crumbs; stir in sugar.
  • Add milk and mix only until a soft dough forms.
  • Pat to about 3 cm thickness, cut straight down with a floured cutter and place close together on a lined tray.
  • Glaze the tops without letting egg wash run down the sides; bake 10–14 minutes until risen and golden.

Professional identity

This page resolves the submitted name to the British cream-tea scone: a lightly sweetened, chemically leavened quick bread split and served with jam and cream. American wedge scones are a legitimate but materially richer family and are not merged here.

Critical controls

  • Keep butter and dough cool.
  • Do not knead smooth; excess mixing toughens the crumb.
  • Cut vertically without twisting.
  • Bake immediately after adding liquid so the leavener is not exhausted.

Evidence status

external_evidence; no Tanya-specific practice is implied.