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Paul Hollywood's scones placed on a white plate.
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Paul Hollywood Scones

Paul Hollywood's recipe for easy and simple traditional English scones.
Course Afternoon Tea
Cuisine British
Prep Time 25 minutes
Cook Time 15 minutes
Servings 8
Calories 357kcal
Author Lea

Equipment

  • round cutter
  • baking paper
  • baking tray
  • large mixing bowl

Ingredients

  • 500 g strong white flour
  • 80 g butter softened
  • 80 g caster sugar
  • 5 teaspoon baking powder
  • 2 free-range eggs beaten
  • 250 ml milk
  • 1 egg beaten; for egg wash

Instructions

  • Line the baking tray with baking paper and preheat the oven to 220C or 200C (fan assisted setting).
  • Mix 450g of flour with baking powder in a large bowl, add the butter and rub the ingredients between your fingers until the mixture resembles fine breadcrumbs.
  • Tip the sugar and two beaten eggs into the bowl and gently stir them into the flour (using either hands or spatula).
  • Pour slightly more than half of the milk into the mix and keep gently combining all ingredients; add more milk if the dough feels too dry (a small amount each time).
    Note: I don't use all 250ml of milk; my flour usually absorbs around 180 - 200ml.
  • Dust generously the kitchen countertop with the remaining flour, tip the sticky dough onto the surface and dust more flour over the top.
  • Fold the dough in half and turn 90 degrees; repeat the process a few times until the flour is incorporated and the dough is smooth. You can add more flour if the dough keeps sticking to your fingers.
    Note: I prefer to work the dough less.
  • Roll the dough out with a rolling pin until it's 1 inch thick. Do it in a few steps while turning the dough 90 degrees each time.
    Note: I flatten the dough into the desired thickness with my hands.
  • Cut out round shapes with a pastry cutter and place each scone onto a baking tray.
  • You can roll out the leftover dough again, but the more you work with it, the denser the scones will be.
    Note. I have never been able to make fuffy scones with rerolled dough.
  • Glaze the top of the scones with a beaten egg and bake them in the oven for 15 minutes or until the top is golden brown and the scones have risen.
  • Let the scones cool slightly before serving.

Notes

Please visit the BBC Food Website for the original Paul Hollywood's Scone Recipe and his directions.

Nutrition

Serving: 8g | Calories: 357kcal | Carbohydrates: 57g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 112mg | Potassium: 333mg | Fiber: 2g | Sugar: 10g | Vitamin A: 311IU | Calcium: 126mg | Iron: 1mg