Recipe

Basic scones

Classic scones are easy to make and a delicious addition to any afternoon tea.

Nov 29, 2014 1:00pm
  • 15 mins preparation
  • 15 mins cooking
  • Makes 12 Item
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Ingredients

Basic scones
  • 3 cup (450g) self-raising flour
  • 60 gram butter, cubed
  • 1 1/4 cup (310ml) milk or buttermilk, plus extra milk to glaze
  • whipped cream, jam, to serve

Method

Basic scones
  • 1
    Preheat oven to 230°C (210°C fan-forced). Lightly grease and flour a baking tray. Sift flour and 1/2 teaspoon salt into a bowl. Rub butter into flour using just your fingertips, until mixture resembles breadcrumbs.
  • 2
    Add milk all at once, mix in quickly with a round-bladed knife. Add more milk if necessary to form a soft dough.
  • 3
    Turn dough out onto a floured surface and knead lightly by turning and pressing with heel of hand three or four times.
  • 4
    Pat or gently roll out to a 2cm-thick round. Cut into 4-5cm rounds with a floured cutter, re-rolling offcuts. Place on baking tray, brush tops with extra milk. Bake for 12-15 minutes, until golden. Serve with cream and jam.

Notes

For sweeter scones, stir in 2 teaspoons of caster sugar before adding the milk. To make Fruit Scones, prepare as above, adding 1/2-3/4 cup of sultanas or chopped dates to the flour mixture before adding the milk.

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