I love scones, especially with vast quantities of clotted cream and home made jam, but some recipes are so long winded for scones that I decided to share with you my fool proof easy scone recipe. These scones can also be frozen for up to a year in the freezer so why not make a double batch and keep them for the coming months. Enjoy!
Makes 20(ish) scones
- 750g self raising flour (with a little extra for dusting)
- 1.5 teaspoons salt
- 4 teaspoons baking powder
- 4 tablespoons of caster sugar
- 160g unsalted butter
- 350ml milk (whole, semi-skimmed or skimmed is fine, also works with lactofree milk) (and a little extra for brushing)
Preheat the oven to 180℃ – gas mark 4.
Mix the flour, salt, sugar and baking powder into a bowl.
Cube the butter and add to the flour mix and gently rub the whole mix between your finger tips to mix in the butter with the flour mix until your flour mix resemble very light breadcrumbs.
Add most of the milk and start forming the mix into the dough, you may not need all the milk so start off with most of it and then add the rest slowly until you form a nice smooth soft dough.
Turn the dough out onto a flour dusted surface and gently pat down or roll out until the dough is about 3/4 inch thick.
Cut out scones using a cake/cookie cutter and brush the tops with milk.
Place on a parchment covered baking sheet and bake for 10-15 minutes until the tops are a golden colour and the scones have risen in height. Serve warm or cold.
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