Classic scones
Classic scones are a simple, light treat often enjoyed with butter, jam, or cream, perfect for afternoon tea. Made with self-raising flour, butter, and milk, they are quick to prepare and bake until golden brown.
Cook time 12 min
Prep time 25 min
Ingredients:
4 cups self-raising flour2 tbsp butter
1.25 cups milk (1% fat)
Classic scones are a timeless and beloved treat, often enjoyed with a spread of butter, jam, or cream. With a few simple ingredients and easy steps, you can whip up a batch of these delightful baked goods to enjoy with your afternoon tea or as a quick snack.
Instructions:
Preheat your oven to 220°C (430°F). This ensures that the oven is sufficiently hot to help the scones rise quickly.
In a large mixing bowl, sift the self-raising flour to remove any lumps and to aerate it, which will help give you lighter scones.
Add the butter to the flour. Using your fingers, rub the butter into the flour until the mixture resembles fine breadcrumbs. Work quickly to avoid the butter melting from the heat of your hands.
Make a well in the center of the flour and butter mixture. Pour in the milk gradually while gently stirring with a knife to form a soft dough. The dough should be slightly sticky but not overly wet.
Turn the dough out onto a lightly floured surface. Knead it gently just until it comes together. Over-kneading can result in tough scones, so handle the dough as little as possible.
Roll out the dough with a rolling pin or press it gently with your hands to about a 2 cm (¾ inch) thickness. Use a round cutter (5 cm or 2 inches in diameter) to cut out the scones. Dip the cutter in flour to prevent sticking and push straight down without twisting to get even edges.
Place the scones close together but not touching on a baking tray lined with parchment paper. This will help them rise more evenly.
Bake in the preheated oven for 12-15 minutes or until the scones have risen and are golden brown on top.
Remove the scones from the oven and transfer them to a wire rack to cool slightly. Serve warm or at room temperature, with clotted cream, butter, and your favorite jam.
With this simple recipe, you can create deliciously light and fluffy classic scones. Whether you enjoy them plain, or with your favorite spreads, these scones are sure to be a hit. Remember to follow the tips for best results, and enjoy your homemade baked goods fresh from the oven.
Classic scones FAQ:
Bake the scones in a preheated oven at 220°C (430°F) for 12-15 minutes. They're ready when they've risen and are golden brown on top.
Scones are done when they have risen and are a golden brown color. You can also lightly tap the top; it should sound hollow.
Yes, you can store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to 3 months, and reheat in the oven when ready to serve.
You can make a substitute by combining 4 cups of all-purpose flour with 2 tablespoons of baking powder and 1 teaspoon of salt. Mix well before using.
Use a round cutter that is 5 cm (2 inches) in diameter to cut the scones. This size will help ensure they rise properly and have a good texture.
Tips:
- Ensure the butter is cold when mixing it with the flour; this will help create a light, flaky texture in the scones.
- Do not overwork the dough. Mix until just combined to avoid tough scones.
- Use a cookie cutter or a glass to cut out the scones for even shapes and sizes.
- Brush the tops with a little milk before baking for a golden-brown finish.
- For an extra touch, you can add dried fruits like raisins or cranberries to the dough.
Nutrition per serving
6 ServingsCalories 420kcal
Protein 14g
Carbohydrates 80g
Fiber 3.00g
Sugar 2.78g
Fat 6g
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