You can’t beat a good old classic scone, can you? A perfect afternoon treat if you ask me. You can have them a variety of ways but I love the classic homemade ones with lots of jam and cream. I’ve even been trialling which way is better too, jam or cream first!
Sometimes I feel like a massive scone is a bit too much though. So I always tend to make mine on the smaller size. They bake well, take less time and go a lovely golden colour (if you egg wash them). I would love to do a really mini scone one day (like these) but I don’t have the correct cutters at the moment for that.
The recipe I like to use is the BBC Good Food one. It’s simple, easy to follow along and is a great basic recipe to add things to if you were that way inclined. I love a classic scone but cheese scones are also really nice…
You will need:
- 350g Self-raising flour, plus more for dusting
- A pinch of salt
- 1 teaspoon baking powder
- 85g butter, cut into cubes
- 3 tablespoon caster sugar (sometimes I half this)
- 175ml milk
- 1 teaspoon vanilla extract (sometimes I don’t have any)
- A squeeze of lemon juice (most of the time I don’t include this and it doesn’t seem to affect them)
- A beaten egg (to glaze)
01. First, you want to pre-heat your oven to 220C/fan 200C/gas mark 7. This is really important as you want the scones to start cooking the minute they’re put into the oven.
02. Tip your self-raising flour into a large bowl with your pinch of salt and baking powder, then mix together just with a metal spoon. Sometimes I sift these ingredients first but this doesn’t seem to make a massive difference.
03. Add your butter to the dry mix. I don’t spend ages “cubing” my butter, but just take little pieces of it when I’m measuring it out. You want to rub the butter in with your fingers until the mix looks like fine crumbs. Then grab your metal spoon again and lightly stir in your sugar.
04. Pop your milk into a microwavable jug and heat it in the microwave for about 30 secs until warm (and easily handled) but not hot. This is when you’d add your vanilla extract and lemon juice (most of the time I don’t have these!) and then set it aside for the moment.
05. This is when you’ll need to put a baking sheet in the oven. This is another really important step as it allows the scones to be evenly cooked and the oven won’t spend all the scone cooking time trying to warm up the baking sheet.
06. Make a well in your dry ingredients before tipping the wet mixture in and combine it quickly with a cutlery knife. It will seem like a very wet texture at first but this is perfectly normal.
07. Scatter some flour onto the work surface and then tip your dough out. I very lightly move the dough about, almost giving it a light knead to make it less wet. You’ll want to flour your hands for this as it can stick to your fingers. I also NEVER use a rolling pin to flatten the dough before cutting it as you lose all your rise this way. Just pat it down and shape it with your hands.
You’ll always want it thicken then you think you need. I try to get mine to be just under the cutter height, this seems extreme but I promise you it’s not.
08. Take any size cutter you want (most commonly a 5cm cutter) and dip it into some flour before cutting your dough. Depending on your cutter, you’ll either have a lot of little scones or some chunky ones.
Crack your egg, beat it with a fork and lightly brush onto the top of the scones. You can use a brush but I just use my (clean) fingers.
Bake for 10 mins until risen and golden on the top.
The cooking time is still ten minutes no matter the size of the scones (obviously if they’re really teeny then it might be 8 minutes) but just keep an eye on them. They won’t look like they’re going golden until the last few minutes. The egg wash is really important for this.
This might seem like a lot of steps but I promise you it’s a much more simple method than it looks/sounds. I definitely wouldn’t cook them all at once as you don’t want to overcrowd the tray so perhaps just do little batches. You can cut them all and egg wash them to get them all ready. I pop mine on greaseproof paper ready to lift on and off the tray.
Will you be giving this recipe a go? Which do you prefer, jam or cream first??