Go Back
–+ servings
stack of scones on a plate with jam pot and cream nehind.
Print Recipe
5 from 1 vote

Easy Homemade Scones

Light fluffy scones filled with cream and jam make the perfect afternoon tea treat.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: afternoon tea
Cuisine: British
Keyword: baking, summer
Servings: 6 – 7
Author: Jacqueline Bellefontaine

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

Cook's Tip
  • 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).
Store
  • 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.