Made with a minimum of fuss, these scones have a lovely, light crumb and crisp golden tops. You might be surprised at how little butter l use; a good excuse to pile on more jam and cream.
Sweets

Scones

May 10, 2020
Print Friendly, PDF & Email

Made with a minimum of fuss, these scones have a lovely, light crumb and crisp golden tops. You might be surprised at how little butter l use; a good excuse to pile on more jam and cream.

Made with a minimum of fuss, these scones have a lovely, light crumb and crisp golden tops. You might be surprised at how little butter l use; a good excuse to pile on more jam and cream.

There would be very few Aussies who don’t love a scone or two, piled high with jam and cream and eaten over a pot of hot tea. Scones look right at home at a fancy high tea as they do being eaten around a camp fire.

Made with a minimum of fuss, these scones have a lovely, light crumb and crisp golden tops. You might be surprised at how little butter l use; a good excuse to pile on more jam and cream.

Scones – An Easy Recipe

My scones are plain, rustic and dead easy to make. There’s no need to cut perfect rounds; they’ll still have a beautifully light crumb, a slightly crunchy exterior AND just enough height.

I have been told that they are better than those made by an Aussie owned baking franchise. I don’t like to mention names but the word ‘delight’ comes to mind.

Here’s what makes this recipe so simple:

Ingredients: Only 4 ingredients: flour, butter, salt, milk/water are required.

Equipment: A bowl, a flat bladed knife and a baking tray is all the equipment you’ll need.

Butter: This recipe uses only 30 g / 1 oz of butter.The butter is also slightly softened to make it easier and quicker to incorporate into the flour.

The dough: The dough is cut into portions using a sharp knife ( no cutting into rounds).

Scone Making Tips

As simple as this recipe is, there are a few tips that are essential to bear in mind.

Incorporate butter evenly through the flour: Use your fingertips to rub the butter into the flour until it’s evenly distributed.

Don’t overwork the dough: For the scones to be light and airy, knead the dough with fingertips no more than 10 times.

Handle the dough gently: l know this seems like l’m repeating the same point, but overworking the dough will result in tough, leathery scones.

Use a flat bladed knife: Instead of mixing the ingredients together, use a flat bladed knife to cut through the ingredients to the point where they are just incorporated.

Cut the portions cleanly with a VERY sharp knife. Please don’t drag the knife through the dough as this will seal the edges, make rising more difficult.

Brush with milk: For a crunchy exterior, brush the scones with milk just before they go into the oven.

Call me a purist, but by far, l prefer the classic, plain scone topped with jam and cream.

Danielle

Preparation Time: 10 mins
Cook Time: 12 – 15 mins
Servings: 9 portions

Ingredients

  • 2 cups / 300 g self raising flour
  • 1/2 tsp salt
  • 30 g / 1 oz unsalted butter, cubed and softened slightly
  • 3/4 cup milk and water combined ( you won’t use it all) (note 1)

Serving

  • jam of your choice
  • 1 cup whipping cream
  • 1 tsp icing / confectioners sugar

Instructions

  1. Preheat oven to 220 C / 430 F.
  2. Line a medium sized tray with baking / parchment paper.
  3. Sift flour and salt into a medium bowl.
  4. Use your fingertips to rub in the butter into the flour until it is evenly incorporated.
  5. Add the liquid all at once. Use a flat-bladed knife to mix with a cutting action until the ingredients come together.
  6. Tip onto a lightly floured surface. Using lightly floured hands, knead gently and briefly with fingertips to bring the dough together (only knead about 10 times).
  7. Use the palm of your hand to flatten the dough. Press gently into a 15 cm / 6″ square, about 2.5 cm / 1 ” thick (note 2).
  8. Use a very sharp knife to cut the dough into 9 portions.
  9. Place portions on prepared tray, roughly 2 cm / 3/4″ apart. Brush lightly with milk.
  10. Place tray in middle rack of oven. Bake for 12 – 15 mins, until the scones are slightly golden.
  11. Serve warm, topped with jam and cream.

The Cream

  1. Whip cream and icing sugar until soft peaks form.

Notes

  1. Use all of the milk , less 1 tsp. The dough may be too sticky if you use all of the liquid. Half fill a 3/4 measuring cup with water, then top with milk.
  2. I use a ruler to measure the dimensions of the dough. Alternatively, trace a 15 cm / 6 ” square on baking / parchment paper and use it as a guide to press out the dough. When flattening the dough into a square shape, work quickly to avoid over pressing.

You Might Also Like...

No Comments

    Leave a Reply

    Never Miss a Recipe!

    Get our latest recipe delivered straight to your inbox!
    Enter your email address below. 
    close-link