Recipes+
Get back to basics and nail the classics – this scone recipe only requires a few ingredients and is so simple to create! The secret is to try not to overmix to make sure your scones turn out light and fluffy – follow Annabelle White‘s video below with a couple of great tips to make sure they come out perfect every time!
Serve warm with your favourite jam and a dollop of freshly whipped cream. Not a fan of a sweet scone? Try these cheese and bacons scones or pumpkin and parmesan scones.
Ingredients
Method
Basic scone
Preheat oven to 200°C (180°C fan-forced). Grease and line a baking tray with baking paper. Sift into a large bowl. Rub in butter to make fine crumbs.
Make a well in centre; add milk. Using a round-bladed knife, cut through mixture until it forms a soft dough, adding 1-2 tablespoons more milk if needed. Turn out dough onto a lightly floured surface. Knead briefly until smooth, then shape into a 2cm-thick round.
Using a 5.5cm cutter dipped into flour, cut round from dough. Place scones side by side on prepared tray. Brush tops with extra milk to glaze. Bake for 12-15 minutes or until golden and well risen. Serve scones with jam and cream.
Make as many scones from the first cutting as you can. Scones from subsequent rollings will be a little tougher and slightly misshapen. For best results, make on the day of serving.
Note
Related stories
Native ad body.
Native ad body.
Native ad body.
