An easy and simple recipe for the best plain scones. Soft and fluffy and served with cream and jam, this is a fool proof recipe for this traditional scone. SMALL BATCH serving size of four scones – perfect for single or double occupant households
150g self raising flour
1/4 teaspoon salt
1/2 teaspoon baking powder
40g butter, chopped
1 tablespoon caster sugar
70ml whole milk
1 medium egg
1/2 teaspoon vanilla bean paste
- Pre-heat your oven to 200C/400F. In a medium bowl, sift the self raising flour, salt and baking powder
- Add your butter and using your finger tips rub the butter and flour together until the mixture resembles fine breadcrumbs. Then stir in the caster sugar.
- In a separate bowl, add the milk and egg and whisk until combined. Set aside two tablespoons to use as egg wash at the end. Add the vanilla into the large portion of milk and stir.
- Make a well in the dry mix and add the milk mixture and stir with a metal spoon until it just starts to come together.
- Tip scone mix onto a lightly floured surface and gently push the dough together until it’s smoother. If it feels too sticky then dust with flour. Don’t knead as you’ll create tough scones. Shape and press into a round disc with your hands or gently roll with a rolling pin until the dough is 3 cm thick.
- Place disc onto lined baking tray and cut into four. Don’t separate the quarters. SEE IMAGES BELOW
- Brush tops with your egg wash and bake for 12-15 minutes until risen and golden brown on top.
- Serve warm or at room temperature with a generous dollop of cream or jam.
SELF RAISING FLOUR SUBSTITUTE: If you don’t have self-raising flour then sub with plain flour and baking powder. For the full recipe above add 3 teaspoons of baking powder to 300g plain flour and whisk together. For small batch add 1 1/2 teaspoons baking powder to 150g plain flour and whisk together. Continue on as per the recipe and the other ingredients including the stated baking powder.
STORAGE: Best eaten on the same day but they can stored in an airtight container and will remain fresh for about two days.
FREEZE: These scones are great for freezing. Make the dough up until Step 6. Cut the scones out with a cookie cutter then place on a baking tray (leaving space around them) and freeze. Once frozen place in a ziplock bag in the freezer. Bake directly from the freezer, defrosting isn’t necessary. Brush scones with an egg wash or plain milk, and bake for 18-25 minutes. You may need to test a scone to see that it is fully cooked in the centre.
Keywords: Scones, English, traditional, afternoon tea