English Scones
This is the Best English Scone Recipe I have ever tried and I want to share it with you. With this recipe you can make light and fluffy scones every time! This recipe can be scaled up or down with no adverse effects.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 9 servings
- Difficulty
- EASY
Ingredients
- 3 cup self raising flour (See note 1)
- a pinch standard fine table salt (See note 2)
- 2 oz (4 tablespoons or 60grams) salted butter
- 1+1/4 cup milk (plus extra to brush scones before baking)
Instructions
- 1
Heat the oven to 450°F/230ºC.
- 2
Measure the flour by first giving it a stir to lighten then spoon the flour into measuring cups.
- 3
Sift flour and salt into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. It's if some of the butter is not completely rubbed in. Leave little pebbles of butter.
- 4
Stir in the milk with a flat bladed knife. Depending on the weather and your flour you may need a spoonful or two more of milk. The dough should be sticky.
- 5
Turn out onto a lightly floured board and knead gently for a brief 30 seconds. (Hint: count quickly to 30). Pat into a flat round about 1⅓in (3cm) thick. Don't be tempted to add more flour.
- 6
Cut with a floured cutter pressing straight down and not twisting. Place on baking paper lined tray close together.
- 7
Bake in the hottest part of the preheated oven. Bake for 12 - 15 minutes.
- 8
Remove scones from the oven and wrap in a clean teatowel. This will keep them soft and tender.