Traditional scones
Traditional scones are soft and fluffy baked goods made with self-raising flour, butter, milk, and egg, perfect for enjoying with tea. This straightforward recipe guides you through the steps to create classic scones that can be served plain or with toppings like jam and clotted cream.
Cook time 20 min
Prep time 10 min
Ingredients:
1 cup self-raising flour1/4 cup butter
3/4 cup milk (1% fat)
1 dash salt
1 egg
Traditional scones are a delightful treat, often enjoyed with a cup of tea. They can be served plain, with butter, or topped with jam and clotted cream. This recipe provides simple and classic instructions for making soft and fluffy scones using basic ingredients you likely have on hand.
Instructions:
Preheat your oven to 220°C (428°F). Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, combine the self-raising flour and a dash of salt. Mix well to distribute the salt evenly.
Add the chilled, cubed butter to the bowl. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Work quickly to prevent the butter from becoming too soft.
Make a well in the center of the flour-butter mixture. Pour in the milk gradually, saving a small amount (approximately 1-2 tablespoons) to use later for brushing the tops of the scones. Crack the egg into the bowl and stir to combine all the ingredients. Mix until the dough just comes together. Avoid overworking the dough.
Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together. Pat the dough into a round about 2 cm (3/4 inch) thick.
Using a floured cutter or a glass, cut out rounds from the dough. Gently re-roll the scraps to cut out more scones until all the dough is used.
Place the scones onto the prepared baking sheet, leaving some space between each one. Brush the tops with the reserved milk to give them a nice golden color as they bake.
Bake in the preheated oven for 10-12 minutes or until the scones have risen and are golden brown on top.
Remove the scones from the oven and let them cool on a wire rack for a few minutes. Serve warm with butter, jam, or clotted cream.
These traditional scones are simple to make and perfect for any occasion. With their tender, flaky texture and rich flavor, they are sure to delight both family and friends. Serve them warm with butter, jam, or clotted cream for an authentic experience.
Traditional scones FAQ:
Bake the scones in a preheated oven at 220°C (428°F) for 10-12 minutes, or until they are risen and golden brown on top.
Scones are done when they have risen, are golden brown on top, and sound hollow when tapped on the bottom. You can also insert a skewer into the center; it should come out clean.
If you don’t have self-raising flour, you can substitute it with all-purpose flour combined with baking powder. Use 1 cup of all-purpose flour and add 1.5 teaspoons of baking powder.
Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them for up to 3 months; reheat in the oven when ready to serve.
Yes, you can prepare the scone dough in advance, shape it, and then refrigerate for several hours before baking. Alternatively, you can freeze the shaped scones and bake them directly from frozen, adding a couple of extra minutes to the baking time.
Tips:
- For a lighter texture, handle the dough as little as possible to avoid overworking it.
- Ensure your butter is cold before rubbing it into the flour to achieve the best crumbly texture.
- Use a sharp cutter when cutting the scones to help them rise evenly.
- For a richer flavor, you can use full-fat milk instead of 1% fat milk.
- Experiment with add-ins like raisins, currants, or cheese for different variations.
Nutrition per serving
4 ServingsCalories 280kcal
Protein 8g
Carbohydrates 30g
Fiber 1.12g
Sugar 2.44g
Fat 14g