Use this simple Master Scone Recipe as a base for all your scone recipes. Simply remove the sugar to make plain scones. A Traditional Simple Sweet Scones recipe that is light, fluffy and well risen. The hardest thing you will have to do is decide which comes first, cream or jam? first, cream or jam?
225gself-raising floursieved plus extra for dusting
60gbutter unsalted fridge coldcut into small cubes
25gcaster sugar omit if making plain scones
150mlmilk or buttermilk or a mix of both if needed. You may not need to use it all.
1tablespoonmilk optional for brusing the top of the scones
Whipped/Clotted Cream or butter
Strawberry or Raspberry jam
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Pre- heat the oven to 200°C Fan assisted oven. Have ready a baking sheet dusted with a little flour. This will help prevent the scones from sticking to the baking tray.
Place the sieved flour, sugar and salt into a large bowl. Using your finger tips, rub the cubes of butter with the flour until the whole mixture resembles coarse breadcrumbs.
Make a well in the centre. Pour in three quarters of the milk and using a cutlery knife, quickly stir the crumbs until the dough starts to come together. Add a little more milk if the dough is too dry or you see an abundance of excess crumbs in your bowl. But don’t add too much as heavy, dense scones are often caused by dough that is too wet and sticky.
Using your hands, briefly bring the dough together but don’t overwork it as this can make the scones tough. You should have a dough that is soft and spongy.
Place the dough on a lightly floured surface and roll out to an even thickness no more than 2.5cm. The thickness of the dough will also determine the baking times.
Using a plain sided, non rippled, pastry cutter measuring 5–6cm dipped in flour, cut out as many scones as you can out of the dough. See my notes below about getting an even rise. Place each cut scone on the prepared baking sheet.
Carefully and without squashing or over handling it, bring the cut dough back together again before cutting out more scones. Note. These may not rise as well or be as soft as the first batch.
Brush with milk or a beaten egg for a golden finish. Making sure non of the milk or egg drips over the sides, as this can also prevent your scones from rising. Alternatively, sprinkle with a light dusting of flour. I brushed mine with milk.
Bake on the middle self in the oven for 10 – 12 minutes, or until the scones are baked, well risen and golden brown on top.
They should also be golden brown underneath. Transfer the scones to a wire rack and allow them to cool a little before serving. Eat them fresh while still warm.
Serve with whipped/clotted cream or butter and jam.
TIPS AND FAQ'SBaking times will differ, depending on the size and thickness of your scones. Check them after they are three questers baked. They should be cooked on the side and have an all round golden colour.To ensure an even rise, cut firmly with the smooth sided pastry cutter and avoid twisting the cutter as you release the scone.Dusting the inside of the cutter on each occasion will help release the scones more easily.What is the Secret to Making Good Scones? Use fridge cold butter. Don't overhandle the scone dough. Don't twist the pastry cutter when you cut the scone dough. Simply cut and lift.How do I get my scones to rise and be fluffy? The rise comes from the raising agent in the flour and the way you cut the dough with the pastry cutter. Don't overhandle the dough once you have brought it all together.Why are my scones hard? Heavy, dense and hard scones are often caused by dough that is too wet, sticky and overhandled.