Best ever scones

1. Preheat the oven to 220ºC. Grease or flour a baking tray.
2. Sift the flour, baking powder and salt into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
3. Add the milk and quickly mix with a round-bladed table knife to a soft dough. For light and tender scones the mixture should be quite soft and a little sticky. Scrape the dough onto the floured baking tray and flour the top.
4. Working quickly, pat the dough out to 2cm thickness and with a floured knife cut it into 12 even-sized pieces, then separate the scones to allow 2cm space between them. Brush the tops with milk.
5. Bake for 10 minutes or until golden brown. Place on a wire rack to cool, wrapped in a clean tea towel to keep them soft.

Serve warm with a dollop of clotted cream and jam. 

Recipe notes:

Flour/baking powder – If you don’t happen to have one of these key ingredients on hand, don’t stress. There may be a solution! Self raising flour can be used as a substitute since it’s just plain flour with baking powder already in it. Use 3 cups + 6 tsp of self raising flour for the above recipe. 

FAQ:

Should scones have egg?

Some recipes do contain egg, but your scones will be much softer and fluffier without egg. Egg will bind the mixture better but also remove moisture – which can make these sweet scones overly dry and dense.

How long do scones keep?

It’s best to serve the scones on the day they’re made, but they can keep for up to 3 days in an airtight container. Just warm them before serving to make them fluffy and soft.

Can I replicate the steps used in this recipe to make cheese scones?

We’d suggest trying our Easy cheese scones recipe instead.