Bread
Scones
BreadOrigin: United Kingdom
Classic British scones with flour, butter, milk and a touch of sweetener.
Prep
15 min
Cook
15 min
Total time
30 min
Portions
8
Total weight
617 g
Per portion
77.1 g
Ingredients
- Flour350 g
- Butter75 g
- Milk150 ml
- Cane Sugar25 g
- Double Acting14 g
- Salt3 g
Method
Rub in and mix
- Heat the oven to 220°C (200°C fan).
- Rub cold cubed butter into the flour, baking powder and salt until sandy; stir in the sugar.
- Add the milk and mix quickly to a soft dough — do not overwork.
Shape
- Turn onto a floured surface; pat to about 3 cm thick.
- Cut rounds with a floured cutter (press straight down, no twisting).
- Place close together on a tray for soft sides, or spaced for crisp edges.
Bake
- Brush the tops with a little milk.
- Bake 12–15 minutes until well risen and golden.
- Cool slightly on a rack; serve warm.
Serving
Serve warm with butter, cream or jam. Split rather than cut for a softer crumb.
Storage
Best same day; freeze baked scones up to 1 month and reheat at 160°C for 8 minutes.