Easy Homemade Scones
Tall, fluffy scones made in a food processor with cold butter and milk, baked until golden and served with jam and whipped cream.
Equipment
- Food processor
- Baking tray
- Parchment paper
- 2 inch round cutter
Ingredients
Main Ingredients
- 3 cup self rising flour
- 1 tbsp granulated sugar
- ½ tsp vanilla extract optional
- 6 tbsp unsalted butter cold, cut into cubes
- 1 cup cold milk plus extra for brushing
- 1 cup whipping cream whipped, for serving
- 1 strawberry jam for serving
Instructions
Cooking
- Make the dough. Heat the oven to 400 degrees F. Pulse the flour, sugar, and butter until crumbly, then add the milk and vanilla and pulse until the dough forms a ball.
- Shape. Knead lightly no more than 10 times, pat to 3/4 inch thick, and cut straight down with a floured 2 inch cutter to make 10 rounds.
- Bake. Place on a lined tray, brush with milk, and bake for 10 to 12 minutes until golden.
- Rest. Wrap in a dish towel for 10 to 15 minutes to keep the tops soft.
- Serve. Serve warm with jam and whipped cream.
Notes
Substitutions: Use 3 cups all purpose flour plus 4 1/2 teaspoons baking powder and 3/4 teaspoon salt in place of self rising flour.
Tips: Keep the butter and milk cold and knead no more than 10 times.
Storage: Room temperature for 2 days or freeze for up to 3 months. Nutrition includes jam and whipped cream.