Scones

Prep: 0 hr 10 min

Cook: 0 hr 10 min

Servings: 10 to 12 scones

While they seem simple, scones can be tricky – many people report experiences where their scones turn out like rock cakes. A good scone will have a short ‘crumbly’ texture and will be ‘fluffy’ rather than tough and doughy.

Some tips for perfecting your scones:

Scones are an excellent way to use up your sour milk, which helps the scone to rise and this means you only need half as much baking powder. No sour milk? You can always try natural yoghurt.
Your butter must be cold. If it is even slightly melted you can end up with clumps in the dough rather than the ‘dry sand’ texture you’re looking for.
Scones are a ‘hands on’ job – when ‘rubbing in’ the butter, use the tips of your fingers. And if your grandma told you to lift your fingers out of the mix as you’re rubbing in the butter, she was probably right as we suspect this ‘aerates’ the dough and makes your scones more fluffy.
A good scone dough should not be stiff. It should leave your fingers slightly sticky when mixing and be quite soft to handle.
It is good to bake your scones as soon as you have rolled and cut them. Although some say that the secret to a good scone is all in the chill and you can chill the individual scones for 10 minutes, especially if you have forgotten to preheat the oven.
You can reheat leftover scones, or split and toast them, but eat them within a day as they’re not at their best after that.

Ingredients

225g Kialla White Unbleached Flour OR Kialla Self-Raising Flour

50g butter (cold)

30g castor sugar

a good pinch of salt

4 level teaspoons baking powder (no need for baking powder when you use Self-Raising Flour)

Approx 170ml milk (you may add more or less depending on the dough)

Method

Sieve flour, salt, and baking powder (if using).
Cut cold butter into small cubes or slices and add to the flour mix. Rub the butter into the flour until it resembles dry sand.
Add the sugar and mix with a fork.
Make a well in the centre of the mix and slowly add the milk, stirring to combine wet and dry ingredients with a fork until it starts to come together then finish it with your hands. Immediately it has shape and a soft consistency, it’s ready. Don’t knead the dough as this will toughen it.
Turn the dough out onto a floured board, and pat out to about 2cm thick. Again, don’t knead it, gently spread it out with your hands. The trick with scones is to treat the dough with a light touch.
Cut the dough into shape using a circle-cutter or even the top of a glass about 3cm wide. Dipping the cutter into flour first should stop the dough sticking to the cutter.
Place each scone on a baking tray, quite close together as this encourages them to rise up rather than spread out.
Bake on the top shelf of a very hot oven (240ºC) for about 10 minutes. To test if cooked press the side of the scone – it should feel firm to touch.
Turn out onto a cooling rack. Scones are best when served while still warm – with butter and jam and a cup of your favourite tea. If you’re feeling decadent use whipped cream, double cream or creme fraiche with your jam instead of butter.

Notes

Bored with plain scones?

Add 50g- 100g of mixed dried fruit, chopped dates, or fresh blueberries. You can use frozen blueberries if they are in individual peices.

Leave out the sugar and add 50g of grated cheese instead. You can use cheddar, parmesan or gruyere. Add some sprigs of rosemary as well.

Substitute honey, syrup, or treacle instead of sugar. You will need to use a little less milk as these ingredients will add moisture to the dough.

Traditional Recipes

Scones

Scones

Ingredients

Method

Notes

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