Easy Scones
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.
Servings Prep Time
12small scones 20minutes
Cook Time
15minutes
Servings Prep Time
12small scones 20minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Preheat the oven to 220C (200C Fan).
  2. Put the flour, salt and baking powder into a large bowl.
  3. Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar. Add the raisins/currants if using.
  4. Beat the egg in a measuring jug. Add enough milk to make it up to 100ml, then set aside a tablespoon for glazing the scones later.
  5. Gradually add the egg and milk to the dry ingredients, stirring it in until you have a soft slightly sticky dough.
  6. Turn the mixture out onto a lightly floured surface and give it a quick knead with about 5 turns. Then pat it out until it is about 2cm/3⁄4in thick.
  7. Dip the cutter in some flour, and then stamp out the scones. Make sure you don’t twist the cutter or the scones will not rise evenly. Flour the cutter in-between as necessary.
  8. Gently gather the trimmings together and pat out again to cut more scones until you finish the dough.
  9. Line a baking tray with parchment or greaseproof paper. Arrange the scones on the tray and brush the tops with the remaining milk mixture.
  10. Bake for 10-11 minutes, or until well risen and golden-brown. Transfer to a wire rack to cool.
  11. Serve the scones warm. Best way to eat the scone is to cut it in half and top with strawberry jam and clotted cream.
Recipe Notes

 

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