Classic Scones Recipe
Without doubt the epitome of afternoon tea. A warm and floury scone, fresh from the oven and slathered with butter or jam and cream. Is there anything nicer to have with a cup of tea? Scones are so popular and among the first things to disappear at any high tea and they are so simple to make. I am only an ordinary, everyday sort of cook but I have used this recipe successfully for years. The recipe comes from my old and battered school cook book and has never let me down.
The secret to scones is a very hot oven and very cold ingredients and speed! Don’t overdo the mixing and kneading.. the lightest and quickest of touches is all that is needed for the best scones every time. Set your oven a good 10 minutes ahead to 230 celsius and 200 for a fan forced. Line a baking tray with a piece of baking paper.
I use a champagne flute to cut my scones into tiny round mouthfuls.. which are so much daintier to present and easier to eat than huge scones and which leave plenty of room for your guests to try other yummy treats. This recipe makes around 32 petite scones and around 14 regular scones.
2 cups self raising flour
1/4 teaspoon salt
125 grams cold butter, cut into small pieces
1 cup cold (250 mls) buttermilk or full cream milk
Preheat oven. Sift flour and salt together and rub butter in lightly with fingertips.
Pour all the milk in at once and mix quickly to a soft dough. If a little sticky add a little extra flour.
Turn onto a floured surface and knead quickly and lightly.
Roll out to around 2-3cms thick and cut into rounds, 3cms wide for petite scones and larger for regular scones.
Glaze with milk if desired and place close together on the baking tray (helps them to rise).
Cook quickly, around 8 to 10 minutes in a hot oven (230 regular oven, 200 fan forced).
Allow to cool on a rack or wrap in a clean tea towel or cloth to keep warm.
Serve with butter, jam and cream!
Petite scones with strawberry jam, cream and a pot of tea!
And in the unlikely event of any leftovers, pack them up in a pretty vintage tin to keep fresh. These scones can be zapped for a few seconds in the microwave to warm them up or can be frozen ahead of time, thawed and served cold with jam and cream or gently warmed in the oven. Ideal for do-ahead food when planning a high tea.