- October 2018
- Makes 8
- Hands-on time 25 min, oven time 12-15 min
Make our easy recipe for classic freshly-baked scones next time you want to treat yourself or someone special to afternoon tea. Serve with clotted cream and jam.
Looking for afternoon tea inspiration or treats to make your mum on Mother’s Day? We’ve got the perfect recipes for you. Or, how about this gorgeous recipe for mini buttermilk scones filled with cardamom cream and rhubarb compote?
- 6.1g (3.7 saturated)
- 25.8g (4.6g sugars)
- 225g self-raising flour, plus extra for dusting
- Large pinch salt
- 50g unsalted butter, cubed
- 2 tbsp caster sugar
- 110ml whole milk
You’ll also need…
- 5cm fluted or plain cutter
- Heat the oven to 220°C/200°C fan/gas 7. Put the flour in a mixing bowl and mix in the salt. Add the butter then, using your fingertips, rub the butter into the flour to make a coarse breadcrumb texture.
- Using a table knife, stir in the sugar, then make a well in the middle and pour in the milk. Mix the dry ingredients into the wet using the knife to give a sticky dough.
- Lightly flour the work surface, then tip out the scone dough and lightly knead a few times until smooth. Roll out (or pat out on the work surface) to 2.5-3cm thick.
- Flour the cutter well, then press firmly on the dough to stamp out scones. Don’t twist the cutter as you press down. Gently re-roll the leftover dough and stamp out more scones (you should get 8 in total – don’t go thinner than 2.5cm or they’ll look flat). Transfer the scones to a baking sheet, dust the tops with a little more flour (or brush with clotted cream), then bake for 15 minutes until well risen and golden.
- Transfer the cooked scones to a wire rack to cool, then serve split in half topped with a good spread of butter and/or clotted cream and some good quality jam.
Scones are best eaten on the day they’re made, but they freeze well. Once cooled, freeze in bags for up to 1 month. Defrost, then warm in the oven.
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