Classic scones
Classic scones are a tender, slightly sweet treat perfect for breakfast or afternoon tea. Made with self-raising flour, cream, and egg, they are easy to prepare and can be enjoyed plain or with clotted cream and jam.
Cook time 15 min
Prep time 15 min
Ingredients:
4 cups self-raising flour2 tbsp powdered sugar
1 dash salt
1/2 cup heavy whipping cream
1 egg
Classic scones are a delightful treat, perfect for breakfast or afternoon tea. They're tender, slightly sweet, and incredibly easy to make. Using a few simple ingredients, you can bake a batch of these delicious scones in no time. Whether you serve them with clotted cream and jam or enjoy them plain, they're sure to be a hit.
Instructions:
Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper or lightly grease it with butter or non-stick spray.
In a large mixing bowl, combine the self-raising flour, powdered sugar, and a dash of salt. Mix these dry ingredients thoroughly to ensure they are evenly distributed.
In a separate small bowl, whisk the heavy whipping cream and the egg until well combined.
Create a well in the center of the dry ingredients. Pour the cream and egg mixture into the well. Using a wooden spoon or spatula, gently mix the ingredients together until a dough begins to form. Be careful not to over-mix, as this can make the scones tough.
Lightly flour a clean surface and turn the dough out onto it. Knead the dough gently for about 20-30 seconds until it becomes smooth. Avoid over-kneading.
Pat the dough into a round that is about ¾-inch (2 cm) thick. Use a floured round cutter (about 2 inches in diameter) to cut out scones. Press the cutter straight down without twisting to ensure the scones rise evenly. Gather the remaining dough and repeat the process until all the dough is used.
Place the scones on the prepared baking sheet, leaving a little space between each one to allow for expansion. If desired, you can lightly brush the tops of the scones with a little extra cream or a beaten egg to help them brown nicely.
Place the baking sheet in the preheated oven and bake for about 12-15 minutes or until the scones are golden brown and have risen.
Remove the scones from the oven and transfer them to a wire rack to cool slightly. Serve them warm or at room temperature with your favorite toppings like clotted cream, butter, or jam.
Making classic scones is a straightforward process that yields rewarding results. With a golden, flaky exterior and a soft, fluffy interior, these scones are sure to become a favorite in your household. Once you've mastered the basic recipe, feel free to experiment with different add-ins like dried fruits, nuts, or chocolate chips to create your own variations. Enjoy your freshly baked scones with a hot cup of tea or coffee for the perfect relaxing moment.
Classic scones FAQ:
Bake the scones in a preheated oven at 220°C (425°F) for about 12-15 minutes, or until they are golden brown and have risen.
Scones are done when they are golden brown on top and have risen nicely. You can also lightly tap the bottom; it should sound hollow.
Yes, you can substitute all-purpose flour, but you'll need to add a leavening agent. For 4 cups of all-purpose flour, add about 2 teaspoons of baking powder.
Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer bag for up to 3 months.
Yes, you can shape the scones and refrigerate them for up to 24 hours before baking. Just take them out and bake directly from the fridge, adding a minute or two to the baking time if needed.
Tips:
- Keep your ingredients cold: Make sure your cream and egg are cold before mixing. Cold ingredients help to create a tender and flaky texture.
- Do not overmix the dough: Gently combine the ingredients until just mixed. Overworking the dough can result in tough scones.
- Use a light touch when shaping the dough: Pat the dough out gently and cut out the scones using a sharp cutter. Pressing too hard can compress the dough and make the scones dense.
- Brush the tops with cream or egg wash: For a nice golden color, brush the tops of the scones with a little heavy cream or beaten egg before baking.
- Don't skip the chilling step: If you have time, chill the dough for about 15-20 minutes before baking. This helps the scones maintain their shape and rise better.
Nutrition per serving
8 ServingsCalories 340kcal
Protein 10g
Carbohydrates 60g
Fiber 2.25g
Sugar 4.30g
Fat 7g
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