Scones
Recipe video above. Super quick and easy classic plain scone recipe, fluffy inside with golden tops. Using a food processor is not only easier, it eliminates common pitfalls when it comes to making scones. Serve with copious amounts of jam and cream!
- Prep time
- 10 min
- Cook time
- 12 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 cups / 450g self raising flour ((Note 1))
- 80 g / 3 oz cold salted butter (, cut into 1 cm / 2/5" cubes (Note 2))
- 1 cup / 250 ml milk, fridge cold (Note 2)
- Extra flour (, for dusting)
- Extra milk (, for brushing)
- Strawberry jam ((or other of choice))
- 250 ml / 1 cup whipping cream
- 1 tbsp white sugar
- 1/2 tsp vanilla extract ((optional))
Instructions
- 1
Preheat oven to 200C/390F (standard) or 180C/350F (fan / convection).
- 2
Place flour in food processor, then butter. Blitz on high for 8 seconds until it resembles breadcrumbs.
- 3
Pour milk all over the flour (don't pour in one place). Blitz for 6 to 8 seconds on high until the crumbs turn into ball(s).
- 4
Transfer dough onto work surface, scrape out residual bits in the food processor.
- 5
Knead lightly no more than 10 times just to bring the dough together into one smooth ball, then pat down into a 2 cm / 4/5" thick disc. Dust with extra flour if necessary (I don't need it).
- 6
Optional: Lightly roll across the top with a rolling pin to smooth the top.
- 7
Dip a 5 cm / 2" round cutter into Extra Flour.
- 8
Plunge cutter straight down and back out into dough - do not twist. Repeat all over disc.
- 9
Remove excess dough from around scones, then carefully transfer scones onto baking tray, taking care not to smear / press the cut sides. (Note 4)
- 10
Gather together dough scraps and repeat. I get 10 scones in total.
- 11
Brush tops lightly with milk. (Optional)
- 12
Bake for 10 to 12 minutes until the top is golden and it sounds hollow when tapped.
- 13
Remove from oven, then transfer onto dish towel and wrap loosely (makes top soft).
- 14
Once cooled to warm (10 - 15 minutes), serve warm.
- 15
Tradition is to split the scone with hands (no knife!), slather with jam and dollop on cream.
- 16
Whip cream, sugar and vanilla until soft peaks form. Makes 2 cups of whipped cream.