27 February, 2025
Scones
Simple scone recipe
Ingredients
- 350 g self-raising flour
- 1 tsp baking powder
- 85 g butter cut into cubes
- 3 tbsp caster sugar
- 175 ml milk
- 1/4 tsp salt
- 1/4 tsp vanilla essence
- squeeze lemon juice
- beaten egg to glaze
- Strawberry jam and whipped cream to serve
Instructions
- Heat the oven to 220C/200C fan/gas 7. Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix.
- Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.
- Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice and stir.
- Put a baking tray in the oven to heat it. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first but keep at it until it all comes together.
- Scatter some flour onto your work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep. Take a 6cm cutter and dip it into some flour. Cut as many as you can and then bring the dough together for more. Should get 8-12 scones.For bigger scones use a 7cm cutter.
- Brush the tops with a beaten egg, then arrange on the hot baking tray wiuth a little flour on it to stop sticking. Bake for 13-15 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream.Can be frozen and then defrosted in the microwave for 30 seconds.
Notes
From this recipe with small adjustment Classic scones with jam and clotted cream