Scones are a wonderfully simple and delicious baked treat that can brighten your day! These fluffy, buttery delights are perfect for breakfast, afternoon tea, or any time you crave a tasty snack. With their crisp outside and soft inside, scones can be enjoyed plain, sweet, or savory.
Why Make This Recipe
Making scones is an easy and rewarding experience. This recipe uses basic ingredients that you might already have in your kitchen, and it takes very little time to prepare! They are great for gatherings, paired with jam and cream, or just enjoyed with a cup of tea or coffee. Plus, there’s nothing quite like the smell of freshly baked scones wafting through your home!
How to Make Scones
To make these delightful scones, you’ll need a few simple steps and ingredients.
Ingredients
- 3 cups / 450g self-raising flour (Note 1)
- 80 g / 3 oz cold salted butter, cut into 1 cm / 2/5″ cubes (Note 2)
- 1 cup / 250 ml fridge cold milk (Note 2)
- Extra flour for dusting
- Extra milk for brushing
- Strawberry jam (or other of choice)
- 250 ml / 1 cup whipping cream
- 1 tbsp white sugar
- 1/2 tsp vanilla extract (optional)
Directions
- Preheat your oven to 200C/390F (standard) or 180C/350F (fan/convection).
- Place the flour in a food processor, then add the butter. Blitz on high for 8 seconds until it looks like breadcrumbs.
- Pour the milk all over the flour, avoiding pouring it in one spot. Blitz for 6 to 8 seconds on high until the crumbs form into ball(s).
- Transfer the dough onto a work surface and scrape out any leftover bits from the food processor.
- Knead the dough lightly—no more than 10 times—just to bring it together into a smooth ball. Pat it down into a disc about 2 cm / 4/5″ thick. Add extra flour if needed.
- Optional: Lightly roll a rolling pin across the top of the dough to smooth it out.
- Dip a 5 cm / 2″ round cutter into extra flour, then plunge it straight down into the dough without twisting. Repeat this all over the disc.
- Remove the extra dough from around the scones, then carefully transfer them onto a baking tray, avoiding pressing the cut sides.
- Gather the dough scraps together and repeat until you have 10 scones total.
- Brush the tops lightly with milk (optional).
- Bake for 10 to 12 minutes until the tops are golden and they sound hollow when tapped.
- Once out of the oven, transfer the scones onto a dish towel and wrap them loosely to keep the tops soft.
- Allow to cool for 10 – 15 minutes, then serve warm. Tradition holds that you split the scone with your hands (no knife!) and slather it with jam and a dollop of cream.
How to Serve Scones
Scones are best enjoyed warm! Serve them with your favorite jam, like strawberry, and a generous dollop of whipped cream. They can also be served plain, or with butter and a sprinkle of sugar. Pair them with a nice cup of tea, coffee, or even hot chocolate.
How to Store Scones
If you have leftovers (which is rare!), you can store them in an airtight container at room temperature for up to 2 days. To keep them fresher longer, you can also freeze them, wrapping each scone tightly in plastic wrap and placing them in a freezer bag. They can be stored in the freezer for up to 3 months. Just warm them in the oven when you’re ready to enjoy!
Tips to Make Scones
- Use cold butter and milk to ensure a light and fluffy texture.
- Do not over-knead the dough, as this can make your scones tough.
- For even baking, make sure to place the scones with enough space between them on the baking tray.
Variation
Feel free to get creative with flavors! You can add ingredients like dried fruit (such as cranberries or raisins), chocolate chips, or even herbs for savory scones.
FAQs
1. Can I use all-purpose flour instead of self-raising flour?
Yes, you can use all-purpose flour, but you’ll need to add baking powder. For every cup of all-purpose flour, add 1 ½ teaspoons of baking powder.
2. How do I know when my scones are done baking?
Scones are done when they are golden brown on top and sound hollow when tapped on the bottom.
3. Can I make the dough ahead of time?
Yes! You can prepare the dough, shape it into a disc, and wrap it in plastic wrap. Store in the fridge for up to 24 hours before baking.
Enjoy making and eating your delicious scones!
Scones
Ingredients
Dry Ingredients
- 3 cups self-raising flour Note 1
- 1 tbsp white sugar
- ½ tsp vanilla extract Optional
Wet Ingredients
- 80 g cold salted butter, cut into cubes Note 2
- 1 cup fridge cold milk Note 2
- 250 ml whipping cream
- Extra milk for brushing Optional
For Serving
- Strawberry jam (or other of choice)
Instructions
Preparation
- Preheat your oven to 200°C (390°F) or 180°C (350°F) for fan/convection.
- Place the flour in a food processor, add the cold salted butter, and blitz on high for 8 seconds until it looks like breadcrumbs.
- Pour the milk all over the flour, avoiding pouring it in one spot. Blitz for 6 to 8 seconds on high until the crumbs form into ball(s).
- Transfer the dough onto a work surface and scrape out any leftover bits from the food processor.
- Knead the dough lightly—no more than 10 times—to bring it together into a smooth ball.
- Pat it down into a disc about 2 cm thick. Add extra flour if needed.
- Optional: Lightly roll a rolling pin across the top of the dough to smooth it out.
Shaping and Baking
- Dip a 5 cm round cutter into extra flour, then plunge it straight down into the dough without twisting. Repeat this all over the disc.
- Remove the extra dough from around the scones and carefully transfer them onto a baking tray.
- Gather the dough scraps together and repeat until you have 10 scones total.
- Brush the tops lightly with milk if desired.
- Bake for 10 to 12 minutes until the tops are golden and they sound hollow when tapped.
- Once out of the oven, transfer the scones onto a dish towel and wrap them loosely to keep the tops soft.
- Allow to cool for 10 to 15 minutes, then serve warm with jam and cream.
