Scones are quick and easy to make. It only takes a few minutes to knock up a batch and 15 minutes or so later you are taking light, fluffy, homemade scones from the oven.
I am blessed to have three cosy little holiday cottages in Suffolk. They're part of a terrace with gardens in the front and in the back. Two of them we rent out as holiday homes the third one is a work in progress.
Our typical weekend at the cottages starts with a good breakfast and ends with a meal in one of the many excellent local pubs. Because we skip lunch we tend to get a bit peckish in the afternoon and I often make a batch of scones to tide us over.
There is something a little decadent about sitting outside having afternoon tea with scones, and it certainly makes us feel like we are on holiday even if we have been busy gardening or doing other work. This Sunday was a gloriously sunny day, perfect for afternoon tea in the garden. I took some pictures to be able to share the recipe with you.
Variations
You may already know that I am a baker's daughter. My father always made fruit scones for the bakery and I do not remember eating plain sweet scones while I lived at home. A trip to Cornwall some years ago changed that and I have been hooked on plain scones filled with jam and cream ever since.
Plain Scones
I now like my scones best served with cream (whipped or clotted, I'm not that fussy) and a good quality jam. Strawberry and raspberry are my favourites. As to whether it's cream or jam first I shall leave that up to you.
Fruit scones
You can easily adapt this recipe to make fruit scones by simply adding about 50-75g (2-3oz) sultanas.
Cheese Scones
If you are more of a savoury scone person, omit the caster sugar and stir in 75g (3oz)finely grated cheddar cheese instead. A few sliced spring onions also makes a great addition to cheese scones.
You might also like to try my Haloumi and mint scones
Do let me know in the comments what your favourite scone is.
Cook's Tips
- The trick to light fluffy scones is to handle the mixture lightly. Just enough to bring the dough together. I use the knife to begin with as this helps to avoid being overly heavy handed.
- I get 6–7 larger scones from this mixture but you could use smaller cutters and make more. The baking time may be reduced slightly so watch they do not burn.
- You don't need any special equipment. If you don't have a cookiecutter, use a glass. Although you will get better rise if you do use a cookie cutter. I find metal cutters are best.
- Sometimes I do not even bother with a rolling pin and just pat the dough into one large round, cut into wedges and transfer them to the baking tray.
- I brush the tops of both my sweet and savoury scones with a little beaten milk. If you want a shiny surface you can brush with a little beaten egg mixed with a few drops of water (egg wash). I tend not to do this unless I happen to have some beaten egg wash left over from other baking or batch baking, as it seems rather a waste.
How long will scones last?
They are best on the day they are made but will keep for a day or two in an airtight container. I tend to reheat them in a warm oven for a few minutes when serving the next day, to freshen them up.
They are also delicious toasted.
Scones freeze well.
Step by step scones
Step 1 Rub in the butter until the mixture resembles fine breadcrumbs.
Step 2 Add the sugar and stir to combine then add most of the milk.
Step 3 Begin to bring the mixture together with a dinner knife.
Step 4 Use your fingers to finish bringing the dough together.
Step 5 Roll out to about 2cm (1in) thick and cut out the scones.
Step 6 Place on a baking tray and bake until golden. Enjoy!
Scones 3 ways
Equipment
- mixing bowl
- dinner knife
- rolling pin
- 7 cm (2¾in) round cookie cutter
Ingredients
- 350 g (12oz) self-raising flour
- 1 teaspoon baking powder
- 75 g (3oz) butter cut into cubes. Plus extra for greasing
- 50 g (2oz)caster sugar
- 175 ml (6 floz) milk
To serve
- whipped or clotted cream
- good quality jam
Instructions
- Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Lightly grease or butter a baking tray.
- Place 350g (12oz) flour in a mixing bowl with 1 teaspoon baking powder. Rub in 75g (3oz) butter until the mixture resembles fine breadcrumbs. Stir in 50g (2oz) caster sugar.
- Pour in most of the 175ml (6floz) milk. Use a dinner knife to start to mix the milk into the mixture then finish bringing the dough together with your fingers. Take care not to over handle the dough.
- Roll out on a lightly floured work surface to about 2cm (1in) thick. Cut out scones with 7cm (2¾in) round cookie cutter and place on the baking tray. gently re-roll trimmings and cut out more scones until all the dough is used.
- Brush the tops of the scones with the remaining milk and bake in the centre of the oven for 12–15 minutes until risen and golden.
- Transfer to a wire rack to cool. Serve split and filled with jam and cream.
Notes
- The trick to light fluffy scones is to handle the mixture lightly. Just enough to bring the dough together. I use the knife to begin with as this helps to avoid being overly heavy handed.
- I get 6–7 larger scones from this mixture but you could use smaller cutters and make more. The baking time may be reduced slightly so watch they do not burn.
- If you want a shiny surface you can brush with a little beaten egg mixed with a few drops of water (egg wash).
- They are best on the day they are made but will keep for a day or two in an airtight container.
- Freeze: in a polythene bag for up to 3 months. Defrost for 2–3 hours at room temperature. Reheat in a warm oven 150℃ /130℃ fan/ gas mark 2 for 5–10 minutes.
Natalie says
Easy, delicious and definitely a crowd pleaser
Jacqueline Bellefontaine says
Delighted you liked them They are a regular summer treat for us and as you say always a crowd-pleaser, so i made a double batch when we had a socially distanced garden party to celebrate my father in law's 90th birthday.
Emilie says
These look incredible! I can’t wait to try making them ❤️
Karen says
A wonderful addition to this month's tea time treats thanks Jacqueline and your photos are simply stunning! I have now added you to my blog roll, to make it easier to pop over to see you now and then! Also, hope to meet you at a Guild meeting soon too......Karen
Jacqueline Bellefonatine says
Thank you so much Karen, Your words mean a lot to me and look forward to seeing you here again. I think we have met once or twice but a long time ago, so would be lovely to say hi again at a guild meeting. Jacqui x
Charlotte Oates says
Eating scones in the garden in the sunshine definitely sounds like my kind of treat!
I'd definitely opt for clotted cream oven whipped - it's just that little bit richer and more indulgent.
Jacqueline Bellefonatine says
I think your right Charlotte, C
clotted cream does make them extra special.