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Easy Scones

Easy Scones

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I do have another scone recipe on my blog. However, this Easy Scones recipe uses basic pantry ingredients.

Easy Scones

Let me tell you basic ingredients or not it is the most delicious scones you will eat. You don’t always need buttermilk to make scones.

My 13-year-old, who hardly eats anything I bake, couldn’t get enough of these scones. He spread Nutella on them and ate it as a snack.

I’m not a Nutella fan but I guess my scones were getting eaten so I wasn’t complaining. Usually I have to give the stuff away.

I am definitely team scone. Give me scones any day of the week and I’m happy:-)

For me the best way to eat them is with a spread of butter. I don’t mind the odd cream and jam but plain butter is good for me.

Tips to make perfect scones

  1. Never over mix the scone dough. This is one of the biggest mistakes we make and it’s why we sometimes have chewy scones.
  2. Ingredients must be cold, cold butter, cold milk, cold egg works fine too. Keeping everything cold stops the scones from over spreading. It also gives the scones that flaky crumbly texture. Which of course you will only really enjoy when the scones are eaten fresh out the oven
  3. The butter is rubbed into the flour, this creates “pockets” of fat. This process evenly distributes the butter in the dough. When it bakes it will form little pockets of steam giving scones their flakiness. However, I am lazy so I found grating the butter works perfectly fine. Grate little bits of the butter and mix as you go along. Do not grate it all at once or the butter will clump together. Also grating the butter keeps it cold as we are not using our hands as much
  4. Scone dough doesn’t need kneading. You literally bring the dough together and that’s it
  5. Some people recommend that you pack the scones close together when baking so they support each other and stop the spreading. However, I don’t do this and my scones are still perfect
  6. The dough must be really soft but not sticky
  7. To achieve a nice high rising scone the dough should be rolled out at least 5cm thick
  8. Scones brown perfectly when you brush them with some egg wash and bake them on the top rack of the oven
  9. I use self-raising flour as I find using baking powder gives my scones a metal test. However, feel free to use cake wheat flour and baking powder if you wish

You can of course substitute the milk for fresh cream or buttermilk if you wish. You can also use margarine instead of butter.

Although I must admit that butter definitely add that extra deliciousness to scones. 

I personally use salted butter for most of my baking. If you are using unsalted butter you may need to add some salt.

Scones don’t require much sugar, at least in my books. I therefore always add minimal sugar. 

Often my family will have it with jam so that creates enough sweetness.

You can also add some raisins to the dough if you wish.  Add some cheese and herbs and make a savoury scone.

More Easy Recipes to try:

Cheese and Chive Scones

Easy Crumpet Recipe

Easy Crepes

 

Easy Scones

These scones are made with basic pantry ingredients and yet it's the best you will make
Course Breakfast
Keyword basic scone recipe, buttery flaky scones, easy scone recipe, tea-time recipes
Prep Time 15 minutes
Cook Time 15 minutes
Servings 8

Ingredients

  • 2 cups self-raising flour
  • 100 gram butter
  • 2 tbsp castor sugar
  • 1 large egg
  • 1/2 cup cold milk

Instructions

  • Preheat oven to 180 degrees Celsius
  • Sift the flour into a large bowl. Grate 1/3 of the butter and mix it into the flour using a wooden spoon. Then repeat the process with the other 2/3 butter
  • Mix in the sugar
  • Beat the egg. Remove one tablespoon of the beaten egg and set aside
  • Add the egg to the flour. Mix in the milk with the wooden spoon. You may require 1 or 2 tablespoon more milk
  • Use your hands and bring the dough together. Squish it with your hands but do not knead the dough
  • Roll out the dough on a lightly dusted surface or roll out on a piece of baking paper or wax paper. Should be 5cm thick. Roll out big enough to cut out 4 scones and then cut another four with the remaining dough
  • Cut circles using a 7cm, in diameter, cutter. Add a few drops of milk to the 1 tablespoon of egg you set aside and brush the scones with this
  • Place the scones on a lined baking tray. Or spray the tray with spray and cook
  • Bake at 180 degrees celsius for 12-15 minutes until the tops are golden brown
  • Cool the scones on a cooling rack. Best eaten whilst warm

Notes

  1. You may require slightly more milk if the dough is too dry. But don't be tempted to add too much milk, I used exactly 1 tablespoon extra 
  2. I hate wasting and therefore use a tablespoon of egg from the 1 egg rather than waste a whole egg
  3. If you do use cake wheat flour you will need to add 2 teaspoon baking powder
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