The classic afternoon treat, warm scones fresh from the oven topped with strawberry jam and clotted cream.
At a glance
Cooking time: 10 minutes
- Preheat oven to fan 200°C, conventional 220°C, gas 7.
- Mix flour and salt and rub in butter, stir in sugar.
- Add milk and mix to form a soft dough and turn out onto a floured surface, knead lightly.
- Roll out to just over 1cm in thickness and cut into 6.5cm diameter rounds.
- Arrange on a baking sheet, bake for about 10 minutes or until golden brown.
Hints and Tips
- Fruit Scones – Add 50g dried fruit with the sugar to above mix and glaze with milk or beaten egg.
- Cheese Scones – Omit sugar from above recipe and add 75g finely grated cheddar cheese and ½ tsp mustard powder. Cut into triangles and sprinkle with a little extra cheese before baking.
- Scones are best eaten the same day they are made.
- To improve the keeping quality of scones, or for richer scones, beat a medium egg with enough milk to make 150ml.
- Allow extra liquid when making wholemeal scones. If your scones are flat and heavy, you may have added too little liquid too slowly, or over handled the dough during kneading. Add the liquid all at once and handle very lightly while mixing and rolling out.
- Scones should always be made and cooked as quickly as possible.
- If your scones are unevenly risen, you may have rolled the dough unevenly or pulled and stretched the scones while lifting them onto the baking tray.
- If your griddle-cooked scones are doughy in the centre, the griddle may have been too hot, cooking the outside quickly while the inside remained raw. Heat the griddle slowly and cook scones over a gentle heat.