Ingredients
For the Scones
- 350 g self-raising flour
- 1 teaspoon baking powder
- 85 g cold butter, cut into cubes
- 3 tablespoons caster sugar
- Pinch of salt
- 175 ml milk, plus extra for brushing
- 1 teaspoon vanilla extract (optional)
To Serve
- Strawberry or raspberry jam
- Clotted cream or whipped cream
Equipment Needed
- Mixing bowl
- Pastry cutter or fingers
- Rolling pin
- Round cutter (5–6 cm)
- Baking tray
- Baking paper
Step-by-Step Instructions
Step 1: Prepare the Oven
Preheat the oven to 220°C (200°C fan). Line a baking tray with baking paper.
Step 2: Make the Dough
Sift the flour and baking powder into a large bowl. Add the salt and caster sugar and mix well.
Add the cold butter and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs.
Gradually add the milk and vanilla extract, mixing gently with a knife until a soft dough forms. Do not overmix.
Step 3: Shape the Scones
Lightly flour a work surface. Turn the dough out and gently bring it together.
Roll or press the dough to a thickness of about 2 to 3 cm.
Cut out scones using a round cutter, pressing straight down without twisting to help them rise evenly.
Place the scones on the prepared baking tray. Brush the tops lightly with milk.
Step 4: Bake
Bake in the preheated oven for 10 to 12 minutes, or until the scones are well risen and golden on top.
Transfer to a wire rack and allow to cool slightly.
Serving Suggestions
Serve the scones warm or at room temperature.
Split open and top with jam and cream.
Traditionally, some spread the cream first and others the jam first. Both are equally correct.
Storage and Reheating
- Store plain scones in an airtight container for up to 2 days.
- Scones can be frozen once cooled and reheated in the oven.
- Avoid refrigerating, as this can dry them out.
Tips for Best Results
- Handle the dough as little as possible to keep the scones light.
- Cold butter helps create a better rise.
- For softer scones, use whole milk rather than low-fat milk.
