Food & Drink

Best Ever Scone Recipe

By AJ James - 03 May 2015

I’m a sucker for a darn good scone. They’re the symbol of dreary cool days, and nothing screams lazy afternoon like a freshly baked scone adorned with a jolly good dollop of jam and cream. Pot of tea, blanket and beyond engrossing novel naturally included.

This recipe for a traditional scone is a cracker and one you’ll call on time and time again. And for those who are trying to watch their sugar intake, the scone is an excellent baked sweet that a) won’t send you to the green shop searching for obscure sweeteners and b) is limited in the use of traditional caster sugar—there are only two tablespoons present throughout the whole batch, so divide that among all your scones, and hey, it’s practically zilch.

Go on, make some more tea and have another scone, just in time for Mother’s Day.

Best Ever Scone Recipe

Ingredients

500 g plain flour
2 heaped tbsp baking powder
2 heaped tbsp sugar
1 tsp salt
110 g unsalted butter – cut into pieces
300ml milk
1 egg

Method

Preheat oven to 200 degrees Celsius and line a large baking tray with baking paper.

Sift plain flour into a large bowl, then mix in sugar, baking powder and salt.

Add the butter pieces to the bowl and begin rubbing it into the flour with your fingers until it’s similar to breadcrumbs.

Make a well in the centre of the mixture and add your milk, work it in using a fork.

Finish bringing together by hand, you should have a soft but well combined dough. If it’s too sticky add flour, if it’s too floury add a little milk.

To save time rolling your dough out with a rolling pin, roll it together into one even log. Divide evenly into 12 pieces, roll each into an even ball in the palm of your hand, then press down lightly to flatten the top of the dough.

Lay the scone dough balls in a grid pattern (3 x 4) on your lined baking tray—they should be barely touching.

Glaze tops lightly with a beaten egg, and into the oven for 15 – 20 minutes. They’re ready when they’ve risen slightly and are golden.

Cool slightly (resistance is futile), before topping with jam and cream.

Recipe adapted from the Little Book of Rose Bakery.

Image credit: Sophisticated Gourmet

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