Classic scones
This recipe makes light textured scones which are best eaten warm with butter or cream. They don't keep that well so freeze any excess.
| Classic scones | |
|---|---|
 |
| Servings: | Servings: 10 - Makes 10 classic scones |
| Calories per serving: | 131 |
| Ready in: | 30 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 15 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 4th October 2012 |
|
Best recipe reviewLovely when warm.. 5/5 ..and served with British butter! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 225g (8oz) self raising flour
- 55g (2oz) butter cut into small pieces
- 25g (1oz) caster sugar
- 150ml (5fl) oz milk or buttermilk
- pinch of salt
Mise en place
- Preheat the oven to 220° C (425° F - gas 7)
Method
- Sift the flour into a mixing bowl, add the salt, butter and sugar
- Rub the butter into the flour then add the milk or buttermilk and mix to make a soft dough.
- This can also be done in a food processor.
- Tip out onto a floured worktop and knead lightly.
- Roll out to 2 cm (¾") thick and them cut into rounds with a 5 cm (2") pastry cutter.
- Brush the tops of the scones with a little milk.
- Place onto a lightly greased baking tray and bake for 12 to 15 minutes or until they have risen and turned golden.
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