Classic scone recipe
Whether you're in the jam or cream first camp, you'll love this simple scone recipe
Makes 12
Oven temp 200°c / gas 6
- Oil for greasing
- Self raising flour 450g
- Baking powder 3 tsp
- Crushed sea salt a pinch
- Butter 75g, cubed
- Caster sugar 50g
- Milk 225ml
- Lightly grease a baking sheet with oil and preheat the oven to 200°c / gas 6.
- Sift the flour, baking powder and salt into a mixing bowl. Add the butter and rub into the flour until it resembles fine breadcrumbs.
- Stir in the sugar, then add the milk – a little at a time – to form a soft dough.
- Lightly knead the dough on a floured surface and roll out to about 2.5cm in thickness. Using a 6cm pastry cutter, cut out 8 rounds and place on the greased baking sheet. Chill in the fridge for 20 minutes.
- Brush the tops of the scones with a little milk and bake for 12-15 minutes until light golden brown.
- Remove from the oven and cool on a wire rack. Serve with good quality strawberry jam and clotted cream.
You will need
- Oil for greasing
- Self raising flour 450g
- Baking powder 3 tsp
- Crushed sea salt a pinch
- Butter 75g, cubed
- Caster sugar 50g
- Milk 225ml
Method
- Lightly grease a baking sheet with oil and preheat the oven to 200°c / gas 6.
- Sift the flour, baking powder and salt into a mixing bowl. Add the butter and rub into the flour until it resembles fine breadcrumbs.
- Stir in the sugar, then add the milk – a little at a time – to form a soft dough.
- Lightly knead the dough on a floured surface and roll out to about 2.5cm in thickness. Using a 6cm pastry cutter, cut out 8 rounds and place on the greased baking sheet. Chill in the fridge for 20 minutes.
- Brush the tops of the scones with a little milk and bake for 12-15 minutes until light golden brown.
- Remove from the oven and cool on a wire rack. Serve with good quality strawberry jam and clotted cream.
