Scones
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
12 mins
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Total Time
22 mins
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Servings
10
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Calories
233 kcal
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Course
Baked Goods
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Cuisine
Australian, British
Scones
Description
Scones are made by processing self-raising flour and cold, cubed butter to create a breadcrumb-like mixture, which is then mixed with cold milk to form a dough. The dough is gently kneaded just enough to hold together, then shaped into a disc and cut into rounds using a lightly floured cutter. Care is taken not to twist the cutter to maintain a good rise during baking. The scones are baked at 200°C (standard oven) until golden and risen, resulting in a tender, flaky texture inside and a delicate crust outside.
They are traditionally served warm with strawberry jam and whipped cream, making for a classic teatime treat. Reheating scones briefly in the microwave or oven restores freshness for leftovers.
Self-raising flour can be homemade by adding baking powder to plain flour, and full-fat milk is preferred for best results. Butter should be cold and salted for flavor and texture. The recipe allows for preparing scones without a food processor by rubbing butter into flour manually and mixing in milk with a knife.
Ingredients
- 3 cups / 450g self-raising flour Note 1
- 80 g / 3 oz butter cut into 1 cm / 2/5" cubes (Note 2, cold, salted
- 1 cup / 250 ml milk fridge cold
- flour for dusting, extra
- milk for brushing, extra
Serving:
- strawberry jam (or other of choice)
- 250 ml / 1 cup whipping cream
- 1 tbsp white sugar
- 1/2 tsp vanilla extract (optional)
Instructions
- Preheat oven to 200C/390F (standard) or 180C/350F (fan / convection).
- Place flour in food processor, then butter. Blitz on high for 8 seconds until it resembles breadcrumbs.
- Pour milk all over the flour (don't pour in one place). Blitz for 6 to 8 seconds on high until the crumbs turn into ball(s).
- Transfer dough onto work surface, scrape out residual bits in the food processor.
- Knead lightly no more than 10 times just to bring the dough together into one smooth ball, then pat down into a 2 cm / 4/5" thick disc. Dust with extra flour if necessary (I don't need it).
- Optional: Lightly roll across the top with a rolling pin to smooth the top.
- Dip a 5 cm / 2" round cutter into Extra Flour.
- Plunge cutter straight down and back out into dough - do not twist. Repeat all over disc.
- Remove excess dough from around scones, then carefully transfer scones onto baking tray, taking care not to smear / press the cut sides. (Note 4)
- Gather together dough scraps and repeat. I get 10 scones in total.
- Brush tops lightly with milk. (Optional)
- Bake for 10 to 12 minutes until the top is golden and it sounds hollow when tapped.
- Remove from oven, then transfer onto dish towel and wrap loosely (makes top soft).
- Once cooled to warm (10 - 15 minutes), serve warm.
- Tradition is to split the scone with hands (no knife!), slather with jam and dollop on cream.
Cream:
- Whip cream, sugar and vanilla until soft peaks form. Makes 2 cups of whipped cream.
Notes
- You can make self-raising flour by adding baking powder to plain flour if needed.
- Use cold, salted butter cut into small cubes for better texture and flavor.
- Handle the dough lightly and avoid over-kneading to keep scones tender.
- For reheating, warm scones briefly in the microwave or oven to restore softness.
- If you don’t have a food processor, rub butter into flour by hand and mix milk using a butter knife.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Calories | 233cal | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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