Scones Recipe
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Scones recipe lovers know that nothing beats the smell of freshly baked scones wafting through the kitchen.
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Ingredients
- 3 cups 450g self-raising flour (Note 1)
- 80 g 3 oz cold salted butter, cut into 1 cm (2/5") cubes (Note 2)
- 1 cup 250 ml cold milk (Note 2)
- Extra flour for dusting
- Extra milk for brushing
Serving:
- Strawberry jam or your preferred jam
- 1 cup 250 ml whipping cream
- 1 tbsp white sugar
- 1/2 tsp vanilla extract optional
Instructions
- Preheat the oven to 200°C (390°F) for a standard oven or 180°C (350°F) for a fan/convection oven.
- Place the flour and butter into a food processor and blitz on high for 8 seconds until the mixture resembles breadcrumbs.
- Pour the cold milk evenly over the flour (avoid pouring it in one spot). Blitz on high for 6 to 8 seconds until the dough starts forming into balls.
- Transfer the dough to a work surface and scrape out any residual bits from the food processor.
- Gently knead the dough 8-10 times to bring it together into a smooth ball. Pat it down into a 2 cm (4/5") thick disc. If necessary, dust with extra flour.
- Optionally, lightly roll across the top with a rolling pin to smooth it out.
- Dip a 5 cm (2") round cutter into extra flour and press it straight down into the dough (do not twist). Repeat across the entire disc.
- Remove the excess dough around the scones, then carefully transfer the scones onto a baking tray, ensuring not to smear or press the cut edges.
- Gather the dough scraps and repeat the process. You should get about 10 scones in total.
- Brush the tops lightly with milk (optional).
- Bake for 10-12 minutes or until the tops are golden and the scones sound hollow when tapped.
- Remove the scones from the oven, transfer them to a dish towel, and wrap loosely (this keeps the tops soft).
- Allow to cool for about 10-15 minutes, then serve warm. Traditionally, scones are split with hands (no knife!), spread with jam, and topped with cream.
Cream:
- Whip the cream, sugar, and vanilla extract until soft peaks form. This will yield about 2 cups of whipped cream.
Notes
Self-raising flour is simply plain flour with baking powder already mixed in. To make your own, measure out 3 cups of plain flour, remove 6 tsp, and add 6 tsp of baking powder.
You can use unsalted butter instead and add 1/4 tsp of salt.
Full-fat cream is best for whipping, though low-fat works fine; avoid using 0% fat cream.
Cutting the dough with a round cutter helps ensure the scones rise evenly. You can also shape the dough into a square or rectangle and cut using a sharp knife.
If you don't have a food processor, you can rub the cold butter into the flour by hand (using your fingertips or a pastry cutter) until it resembles breadcrumbs. Then stir in the milk with a butter knife. You may need an extra 2 tbsp of milk if the dough is too dry.
This recipe comes from a standard scone method, but the tips and steps are my own after many years of baking scones!
Scones are best served warm. To reheat, microwave for about 10 seconds for one scone or 20 seconds for multiple scones. To reheat in the oven, wrap them in foil and bake at 160°C (320°F) for 5 minutes.
Nutrition information is per scone, excluding jam and cream (because, let's be honest, the amount of jam and cream is up to you!).
Nutrition
Serving: 1Serving | Calories: 233kcal | Carbohydrates: 35g | Protein: 5.4g | Fat: 7g | Saturated Fat: 4.7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 605mg | Potassium: 100mg | Fiber: 1.2g | Sugar: 0.1g
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