It only takes a few minutes to knock up a batch and 15 minutes or so later you are taking light, fluffy, homemade scones fresh from the oven.
Scones have a bit of a reputation for being a bit tricky to make. But dont let that put you off its really not true. if you follow a few basic rules.
The most important thing to remember is to handle the dough as little as possible and do not over-knead. Just knead the dough enough to bring it together. Follow my tips below and you can't go wrong.
Scones, Jam and Cream - The Perfect Treat
As the daughter of a baker my father always made fruit scones for the bakery and I do not remember eating plain sweet scones while I lived at home. A trip to Cornwall many years ago changed that and I have been hooked on plain scones filled with jam and cream ever since.
To me there is something a little decadent about sitting outside having afternoon tea with scones, and it certainly makes me feel like I'm on holiday even if I fact im just taking a break while busy gardening or doing other work.
Add to that the fact that you can knock up a batch of these scones in about 10 minutes and they take just 15 minutes to bake, giving you fresh light and fluffy scones in about half an hour what more can you ask for?
Ingredients
See recipe card for full instructions and quantities.
- Self-raising flour - I use self-raising flour for convenience in a lot of my baking recipes. Self-rising flour in the US is different to the self-raising flour we have here in the UK. So if you are based in the US, I suggest you use plain flour with baking powder to get the same results. Add 1 teaspoon baking powder per 100g (3½oz) plain flour.
- Baking powder - extra baking powder helps to ensure a great rise. But don't be tempted to add more than the recipe suggests tou dont want to be able to taste it. Remember teaspoons are level.
- Butter - I tend to use lightly salted butter as that is what I have in the fridge. If you use unsalted butter add a pinch of salt. The butter for this recipe should be cold and cubed which helps you rub it into your flour without heating it up too much as you work it.
- Caster Sugar - I use golden caster sugar for most of my baking. It's the same as normal caster sugar, but it's unrefined, It is a little more flavoursome with light caramel tones.
- Milk - Whole milk is best for scones but you can use semi or skimmed if thats all you have.
To serve
- whipped or clotted cream
- good quality jam
Variations
Fruit scones
- You can easily adapt this recipe to make fruit scones by simply adding about 50-75g (2-3oz) sultanas.
Nutty Scones
- Add 50g pistachios and the zest of 1 lemon
- or 50g (2oz) chopped pecans or walnuts
Cheese Scones
- If you are more of a savoury scone person, omit the caster sugar and stir in 75g (3oz)finely grated cheddar cheese instead. A few sliced spring onions also makes a great addition to cheese scones.
Or try my Halloumi and Mint scones on my Recipes Made Easy website!
How to make easy homemade scones step by step
Step 1
Rub in the butter until the mixture resembles fine breadcrumbs.
Step 2
Add the sugar and stir to combine then add most of the milk.
Step 3
Begin to bring the mixture together with a dinner knife.
Step 4
Use your fingers to finish bringing the dough together.
Step 5
Roll out to about 2cm (1in) thick.
Step 6
Cut out the scones with a cookie cutter. Place on a baking tray and bake until golden.
Top Tips
- The most important thing to remember when making scones is to handle the dough as lightly as possible. Just enough to bring the dough together. I use the knife to begin with as this helps to avoid being overly heavy handed.
- Do not roll the dough thinner than 2cm thick 3 or even 4cm is ideal.
- When re-rolling the dough bring the trimmings together gently, taking care not to overwork the dough. Try to re-roll as little as possible and don't worry if they are not a perfect shape better to have light, fluffy misshapen scones then dence, heavy perfectly shaped scones.
- Make sure you use a very hot oven and preheat before baking.
- I get 6-7 larger scones from this mixture but you could use smaller cutters and make more. The baking time may be reduced slightly so watch they do not burn.
- I brush the tops of both my sweet scones with a little milk. If you want a shinier surface, you can brush with a little beaten egg mixed with a few drops of water (egg wash). I tend not to do this unless I happen to have some beaten egg wash left over from other baking or batch baking, as it seems rather a waste.
Equipment
- mixing bowl
- dinner knife
- rolling pin
- round cookie cutter - I use a 7 cm (2¾in) cutter
- baking tray
- pastry brush
You don't need any special equipment. If you don't have a cookie cutter, use can use a glass, although this does have a tendancy to squash the dough rather than cut through it so they will not rise quite so well.
It is also for this reason I find metal cutters are best as plastic cutters are more blunt.
Sometimes I do not even bother with a rolling pin and just pat the dough into one large round, cut into wedges and transfer them to the baking tray.
Which is even quicker if you are not worried about your scones being the traditional round shape.
How to serve
I like my scones best served with cream (whipped or clotted, I'm not that fussy) and a good quality jam. Strawberry and raspberry are my favourites on scones. As to whether it's cream or jam first I shall leave that up to you.
How long will scones last?
They are best on the day they are made but will keep for a day or two in an airtight container. I tend to reheat them in a warm oven for a few minutes when serving the next day, to freshen them up.
Next day, they are also delicious split and toasted,spread generously with butter.
Scones freeze well.
📖 Recipe
Easy Homemade Scones
Equipment
- mixing bowl
- Measuring jug )
- dinner knife
- Rolling Pin
- 7 cm (2¾in) round cookie cutter
- baking sheet
- pastry brush
Ingredients
- 350 g (12oz) self-raising flour
- 1 teaspoon baking powder
- 75 g (3oz )butter, cut into cubes. Plus extra for greasing
- 50 g (2oz) caster sugar
- 175 ml (6 floz) whole milk
To serve
- whipped or clotted cream
- good quality jam
Instructions
- Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Lightly grease or butter a baking tray.
- Place 350g flour in a mixing bowl with 1 teaspoon baking powder. Rub in 75g butter until the mixture resembles fine breadcrumbs. Stir in 50g caster sugar.
- Pour in most of the 175ml milk. Use a dinner knife to start to mix the milk into the mixture, then finish bringing the dough together with your fingers. Take care not to over handle the dough.
- Roll out on a lightly floured work surface to about 2cm (1in) thick. Cut out scones with 7cm (2¾in) round cookie cutter and place on the baking tray. gently re-roll trimmings and cut out more scones until all the dough is used.
- Brush the tops of the scones with the remaining milk and bake in the centre of the oven for 12-15 minutes until risen and golden.
- Transfer to a wire rack to cool. Serve split and filled with jam and cream.
Notes
- The trick to light fluffy scones is to handle the mixture lightly. Just enough to bring the dough together.
- I use the knife to begin with as this helps to avoid being overly heavy handed.
- I get 6-7 larger scones from this mixture but you could use smaller cutters and make more. The baking time may be reduced slightly so watch they do not burn.
- If you want a shiny surface you can brush with a little beaten egg mixed with a few drops of water (egg wash).
- They are best on the day they are made but will keep for a day or two in an airtight container.
- Freeze: in a polythene bag for up to 3 months.
- Defrost for 2-3 hours at room temperature. Reheat in a warm oven 150℃ /130℃ fan/ gas mark 2 for 5-10 minutes.
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This recipe first appeared on my other website Recipes Made Easy
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