Quick and Easy Scones (Printable Version)
# What You'll Need:
→ Dry Ingredients
01 -
500 g self-raising flour (4 cups)
02 -
50 g caster sugar (¼ cup)
03 -
2 teaspoon baking powder
04 -
1 pinch salt
→ Wet Ingredients
05 -
150 g cold unsalted butter (⅔ cup)
06 -
250 g cold whole milk (1 cup)
07 -
Extra milk for brushing
# How to Make It:
01 -
Preheat your oven to 200°C (392°F) standard or 180°C (350°F) fan/convection.
02 -
In a food processor, combine flour, butter, sugar, baking powder, and salt. Blitz for about 5 seconds until a crumbly dough forms.
03 -
Pour in the cold milk and blitz for another 10 seconds until a non-sticky dough forms.
04 -
Transfer the dough onto a clean work surface, scraping out any residual bits from the food processor.
05 -
Knead lightly to bring the dough together into a smooth ball, then roll it out to 2 cm (1 inch) thick. Dust with extra flour if necessary.
06 -
Dip a Ø6 cm (2 inch) round cutter into extra flour, then cut out the scones without twisting. Repeat until all the dough is used. Carefully transfer the scones onto a baking tray lined with parchment paper, ensuring the cut sides remain intact.
07 -
Brush the tops of the scones with a little extra milk for a golden finish.
08 -
Bake in the preheated oven for 12-15 minutes, or until the scones have risen and are lightly golden on top.
09 -
Once done, remove from the oven and transfer to a dish towel, wrapping them loosely to keep the tops soft. Serve warm, traditionally split with hands, with jam and clotted cream.
# Handy Tips:
01 -
The key to great scones is keeping the ingredients as cold as possible, so work fast to prevent the butter from melting.
02 -
Less is more when it comes to scone dough. A light hand will give you better, fluffier scones.
03 -
When cutting out your scones, use a sharp round cutter and press down without twisting. This helps the scones rise more evenly.