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Perfectly Easy Scones
There are rare days when I want to spoil the boys with a batch of something moreish to eat when they are back from school. Recently, I decided to make scones at the last minute, when I knew they were on their way home. That’s how little time it takes.
The key is to have some clotted cream and good jam in the larder. I had just opened the last jar of berry jam (click here for the recipe), so the timing was perfect.
My mother made all sorts of scones for us, but drop or griddle scones were her favourite. These are almost as easy to make, and leftovers are still excellent the next day. A 20-second burst in the microwave makes them very edible again.
Most scone recipes are largely similar, with the main variation being the quantity of butter. I like Mary Berry’s recipe, primarily because it has a smaller amount of butter and are barely sweet. All the better to eat with generous quantities of clotted cream and jam. And the final concoction doesn’t taste overly rich or cloying.
Plain flour works fine in this recipe, but use cake or pastry flour (which has lower gluten/protein than plain flour) if you have some on hand. The resulting scones will be more tender and delicate to eat. You need a small 1 1/2“ round or fluted cutter to stamp out the scones. I like this petite size, as the scones are far easier to eat.
You can omit the raisins/currants if you prefer to keep the scones plain. Here are some plain ones I had made earlier.
What's not to like about tender, fluffy & light scones, filled with cream and delicious jam? They are surprisingly quick to make too and require a few basic ingredients. Try a batch and you won't be disappointed. Tea-time won't be the same again.