Scones are a much loved staple of the baking world….however so many people i talk to struggle to get them right. I know starting out that scones seemed to be a difficult task for me however over time….i really mastered my scone recipe and finally got that perfect result!
The key with scones is two fold…..firstly dont add to much milk and do it “little by little” until the mixture starts to pull away from the sides, then STOP! I know from experience and trial/error that if you add all the milk at one time, you end up with a very sticky dough which is difficult to work with…..so dont do it because it wont be a good scene!
Secondly, dont roll out your scones too thin. Some people are tempted to roll the dough out to get more servings from the mixture….just because its tempting doesn’t mean its a good idea. What you end up with is thin, hard boulders that quite possibly might dislodge a tooth. Stick to rolling your dough to about 1-1.5 inch in thickness. This will give your scone enough volume to grow and create a perfect biscuit each time.
Scones are biscuits…who knew?
My scone recipe is perfect for whipping up these lush treats in a hurry for a tea party or lunch at the office. I often have people asking where i bought my scones from? when people discover that i baked them they are in disbelief
Before you start the recipe you will need:
- Baking tray
- Flour for dusting
- Cookie cutter
- Large mixing bowl
- Wooden spoon
- Electric scales
- Measuring spoons
- Pastry brush
- Rolling pin
You can modify the recipe to your own liking, today ive just made plain ones. However you can add in dried fruit, cherries, chocolate or whatever takes your fancy. These are truly versatile and go down a treat with layers of butter, jam and of course clotted cream.
If you dont love scones…..shame on you! 😛 however i do have alternative recipes like my Lotus Biscoff Cupcakes that you can try.
- 450g Plain flour + extra for dusting
- 80g Caster sugar
- 80g butter (soft)
- 2 medium eggs
- 5 tsp baking powder
- 150ml of whole/semi skimmed milk
- 1 medium egg to glaze
- Pinch of salt to glaze
- Preheat your oven to gas mark 7 (220c/200C fan/425F)
- Dust your baking tray with some flour
- Pour your flour into a mixing bowl along with your butter
- Using your hands rub the butter and flour together until it resembles sand
- Add your sugar, eggs and baking powder and mix together to combine
- Next add the milk, little by little. I find using your hands to mix is better. When the dough starts to pull away from the sides, stop. (normally i dont use all the milk)
- Dust a work surface and rolling pin with flour, lay your dough out and roll this to about 1-1.5 inch in thickness
- Using a pastry cutter, cut out your scones and place on the baking tray. Leave to rest for 5-10 mins
- Crack an egg and add a pinch of salt, then whisk. Using a brush or your finger, glaze the top of the scones being careful not to let the glaze run down the edges.
- Bake scones in the middle of the oven for 15 mins or until the scones have fully risen and are golden brown on top.
- Enjoy with some butter, jam and clotted cream