- July 2015
- Makes 35
- Hands-on time 15 min, oven time 10 min, plus proving
A perfect scone is a beautiful thing; light, not too sweet and topped – just as it should be – with thick clotted cream and your favourite jam.
Looking for a savoury version? Try our incredibly moreish cheese scones.
- 3.7g (2.2g saturated)
- 12.6g (3.2g)
Use a fresh, good quality baking powder. As it ages, baking powder gets stale and loses its efficacy.
Add the liquid gradually. Different brands of four absorb different amounts of liquid – you may not need all the liquid in the recipe, or you may need a drop more. You want a soft but not sticky dough.
The oven needs to be properly heated before the scones go in, so they brown beautifully without overcooking in the middle.
Freeze the scones, as soon as they have cooled, in a sealed container for up to a month. Thaw at room temperature, then warm in a 200°C/180°C fan/ gas 6 oven for 5 minutes.
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