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Author Notes: Scones are a classic British teatime treat. A freshly made scone served slightly warm with jam and butter, or even more luxurious clotted cream, is one of the great gastronomic experiences. A light as air and a melt in the mouth texture are the mark of a good scone. —Fraser Wright
grams plain (all-purpose) or cake flour
grams baking powder
grams cold, unsalted butter
grams castor (fine) sugar
grams full fat milk
pinch fine salt
- Sift the flour and baking powder into a roomy bowl. Rub the cold butter into the flour using the tips of your fingers until it resembles fine breadcrumbs. Stir the sugar and salt through. Tip in 125ml milk, stir this through to incorporate, if it looks dry pour in a bit more milk. You may or may not need all of the milk. It depends on how dry your flour is. The dough should be soft and supple but not wet and sticky.
- Liberally flour the work surface – tip your dough onto the work surface and lightly dust the top with more flour. You can rub a little flour on your rolling pin as well. Roll it out very gently to 2cm – 3cm thick slab. Don’t roll it out more than once otherwise it can become tough, as well as incorporating more flour which you don’t want to do.
- I think you get the best results when you use a sharp metal cutter. Flour the cutter first and cut the scones with one sharp tap to go straight through the scone. Don’t twist the cutter either, just empty it out onto your lined baking sheet. This should give a nice even rise. You can glaze them with milk or egg to make them shiny and pretty, or just leave them plain. Bake on a high shelf in a preheated 210˚C oven for 10 to 12 minutes until risen, still pale but slightly golden on top. Serve warm with butter and jam.
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