Plain basic scones recipe
Plain Basic Scones recipe
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|225 g||self-raising flour|
|50 g||butter, unsalted, at room temperature|
|25 g||caster sugar|
|150 ml||milk, plus extra as wash|
Preheat oven to Gas Mark 7, 220°C, 425°F
Mix flour and salt together in a bowl. Rub in butter between fingertips until the breadcrumb stage. Roughly mix in sugar. Add milk and mix to form a soft dough.
Turn out onto floured surface and pat down gently with the palms of your hand until about ¾ inch or 2cm thick. The uneven and irregular surface produced is also traditional. Use a rolling pin if you wish.
Using a 2 inch 5cm cutter, cut out as many rounds as possible. Press excess dough together and pat down as before to cut out additional scone(s).
Place scones on a baking tray and brush tops with a little milk. Bake for 12-15 minutes until risen and golden. Serve just warm or cold with clotted cream or whipped cream with raspberry or strawberry jam, or with butter only.
Makes 6-8, serve one per person.
Cool on wire rack and serve warm.
About this recipe:
In parts of South-western England, you may experience massive arguments about whether the correct way to eat a scone is jam first or cream first. The argument is strong on both sides. Some counties do it one way, some the other. Serving with lashings of good butter is yet another option.
ca. 10 min
Grade of difficulty:
Calories per portion:
Reference: Plain basic scones recipe
Recipe type: xarchivex
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