|Nutritional Guidelines (per serving)|
|Servings: Serves 6 - depending on cutter|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Scones are an intrinsic part of both British and Irish cooking. The classic scone in this recipe has been mixed, baked, and eaten on these islands for centuries and are as popular today as they ever were.
Making both sweet or savory homemade scones for afternoon tea (or anytime you fancy a treat) is both quick and easy. To make the lightest scones, you may want to take a look at the hints and tips below as the success of making them light and tasty depends on working as quickly as possible and keeping all the ingredients as cool as possible.
Scones are always best eaten on the day they are made, though a gentle warming through in the oven (never the microwave, this make them tough) will freshen them up, though it is doubtful there will be any left, they are too delicious to keep.
Click Play to See This Quick, Easy, British Scone Recipe Come Together
- 3 1/4 cups /400 grams self-rising flour
- 2 ounces /55 grams butter (cold)
- 1/2 teaspoon baking powder (make sure it's level)
- 1/2 level teaspoon salt (make sure it's level)
- 1 ounces/25 grams sugar (if you want your scones a little sweeter)
- 2 large eggs (beaten)
- 1/2 cup/100 milliliters milk
Gather the ingredients.
Heat the oven to 400 F/205 C//Gas 6.
Grease and flour a heavy baking sheet.
Sieve the flour into a roomy baking bowl then add the butter, baking powder, salt, and sugar, if using.
Quickly rub the butter into the flour until the mixture resembles fine breadcrumbs.
Make a well in the centre and using a dinner knife, stir in the beaten eggs and enough milk to make a soft, lightly sticky but pliable dough.
Turn the mixture onto a floured board and knead very lightly until just smooth then lightly roll out to 3/4-inch thick.
Cut rounds with a 3-inch cutter. Place on the baking tray and brush with the beaten egg and milk mixture.
Bake near the top of the hot oven for 15 minutes or until golden brown and well risen.
Cool on a wire rack before eating.
Serve with butter, or jam and cream.
- The recipe here is for a plain scone, but these can quickly be changed to fruit, cheese and or any other flavor you may want to add, (think cherry, cranberry, lemon, orange, and so on). So check out the notes below to find out how.
- Fruit Scones: Add 55 grams (1/4 cup) sultanas, dried mixed fruit, or chopped dates to the dry ingredients in the basic recipes.
- Cheese Scones: Add 55 grams (1/2 cup) grated cheese and 1/2 teaspoon dry mustard powder to the mixture after rubbing in the fat and flour and continue with the basic recipe. Sprinkle the scones with 55 grams (1/2 cup) more grated cheese before baking the scones in the oven.