Scones
Fluffy and buttery scones that are perfect for breakfast, afternoon tea, or as a delightful snack.
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.
Notes
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, ensure enough space between scones on the tray.