Scones Recipe
Here's a swift and simple recipe for classic plain scones, boasting a fluffy interior and golden tops. Utilizing a food processor makes the process easier and helps avoid common mistakes in scone-making. Serve generously with your favorite jam and a dollop of cream!
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Servings: 10 people
Ingredients
- Extra flour for dusting
- Extra milk for brushing
- 80 g / 3 oz cold salted butter cubed (Note 2)
- 3 cups / 450g self-raising flour Note 1
- 1 cup / 250 ml cold milk Note 2
Serving:
- Strawberry jam or another preferred variety
- 1 cup / 250 ml whipping cream
- 1 tbsp white sugar
- 1/2 tsp vanilla extract optional
Instructions
- Preheat your oven to 200°C/390°F (standard) or 180°C/350°F (fan/convection).
- Place the flour in a food processor and add the butter cubes. Pulse on high for about 8 seconds until the mixture looks like breadcrumbs.
- Pour the milk evenly over the flour mixture (avoid pouring it all in one spot). Blitz on high for 6 to 8 seconds until the crumbs form into dough balls.
- Transfer the dough onto a clean work surface, making sure to scrape out any remaining bits from the food processor.
- Gently knead the dough no more than 10 times, just until it comes together into a smooth ball. Pat the dough into a disc about 2 cm / 4/5" thick. If needed, dust lightly with extra flour.
- For a smoother top, you may gently roll a rolling pin over the dough.
- Dip a 5 cm / 2" round cutter into extra flour. Press the cutter straight down into the dough and lift it out without twisting. Continue cutting out scones from the dough.
- Carefully transfer the cut scones to a baking tray, avoiding any smearing or pressing on the sides (Note 4).
- Gather the remaining dough scraps and repeat the cutting process. You should get about 10 scones in total.
- Optionally, brush the tops of the scones lightly with milk.
- Bake the scones for 10 to 12 minutes until the tops are golden and they sound hollow when tapped.
- Remove from the oven and transfer the scones onto a dish towel, wrapping them loosely to keep the tops soft.
- Once cooled to a warm temperature (about 10 - 15 minutes), they are ready to serve. Traditionally, scones are split open by hand, then spread with jam and topped with a dollop of cream.
Cream:
- Whip the cream with the sugar and vanilla until soft peaks form. This will yield about 2 cups of whipped cream.
Notes
- Self-raising flour is essentially plain or all-purpose flour with baking powder already mixed in. To make your own, measure out 3 cups of plain flour, then remove 6 teaspoons of the flour and replace it with 6 teaspoons of baking powder.
- Alternatively, you can use unsalted butter and add 1/4 teaspoon of salt.
- Full-fat milk is preferred for the best results, though low-fat milk is acceptable. Avoid using 0% fat milk.
- Ensuring maximum rise and straight scones: this technique helps them rise properly. Have you ever had lopsided scones?
- Knife Cutting: You can also shape the dough into a square or rectangle and cut it with a sharp knife instead of using a round cutter.
- No Food Processor: You can make this recipe the traditional way by rubbing the butter into the flour with your fingertips or a pastry cutter until the mixture resembles breadcrumbs. Then, stir in the milk using a butter knife. You may need an extra 2 tablespoons of milk to prevent the dough from being too dry.
- Scones are best served warm. To reheat, microwave for 10 seconds for one scone or about 20 seconds for all of them. Alternatively, you can reheat them in the oven by wrapping them in foil and baking at 160°C/320°F for 5 minutes.