How to Make Scones with my quick and easy recipe

Every time that I make these scones I am always amazed how easy they are

Recipe: Scones

Summary: This is a really quick and easy scone recipe; I warn you once you realise how easy it might be hard to stop making them…Below only makes four real scones and one off-cut. I always try to make a small batch to stop me eating too many!

Ingredients

  • 4 oz Self Raising Flour
  • 1 oz Butter – Room Temperature Soft
  • 1 tbsp Sugar
  • Pinch of Salt
  • 90ml Milk – Approximately

Instructions

  1. Preheat the oven to gas mark 7 or 220° C.
  2. Rub the soft butter gently into the flour with your finger tips until it resembles breadcrumbs.
  3. Quickly mix in the sugar and salt; remember that you don’t actually need too much sugar as you’ll want to be adding jam once they are cooked.
  4. Add the milk and mix with a knife, or your hands, to form a dough. You may need to use slightly more or less milk than stated above. Personally, I think that it is better to add a little be too much liquid as it makes the scones softer. The main thing that you need to be aware of is not to mix to much or you will get tough scones.
  5. Dust your clean surface or bored with a little flour.
  6. Place the dough one the floured surface and shape to about 2-3cm thick.
  7. Using a biscuit cutter of about 6 cm diameter (or glass if you don’t happen to have a cutter hanging around like me) cut out your scones. Don’t be tempted to twist your cutter or you’ll end up with wonky scones. Place the cut out scone onto a floured baking tray. You won’t get them all out in one go so just reshape the dough and cut again. Again, don’t over work the dough or you’ll end up with tough scones.
  8. Place into the preheated oven for about 12-15 minutes until they are lightly, golden brown.
  9. Place on a rack and eat as soon as they are room temperature. If you are not eating yours straight away, put them into an air tight tin and eat as soon as possible as they are best fresh.

Quick notes

These really need to be eaten with clotted cream and jam. Rich and I ate ours with my Mum’s home-made damson jam and cream.

Variations

You can add sultanas but I would recommend having them plain

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Diet type: Vegetarian

Number of servings (yield): 2

Culinary tradition: English

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