|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 42g||15%|
|Dietary Fiber 1g||5%|
|Total Sugars 4g|
|Vitamin C 0mg||1%|
|*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 is as popular today as they ever were. They are simple enough to whip up quickly at a moment's notice.
Making both sweet or savory homemade scones for afternoon tea (or anytime you fancy a treat) is both quick and simple. To make the lightest scones, it's wise to work as quickly as possible and keep all the ingredients as cold as possible.
Scones are always best eaten on the day they are made, though gently warming them in the oven will freshen them up (never the microwave, though; that makes them tough) within a day or so. That is, of course, if there are any left; they are too delicious to keep for long. Serve them with jam and clotted cream, a healthy dollop of salted butter, or drizzled with honey. Or just as they are.
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 teaspoon salt (make sure it's level)
1 ounce/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 mixing 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 center 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.
How Do I Get My Scones to Rise and Be Fluffy?
The butter and milk you use in scones should be as cold as possible, and you should handle them as lightly and as little as possible when you bring the dough together and form them.
If you are making scones in an especially warm kitchen, place the dough in the fridge, wrapped, for 10 to 15 minutes to chill it before making the scones. You can also quickly freeze the scones for 10 to 15 minutes once they've been formed and placed on the baking sheet, to further chill them. This helps the fat solidify and helps them rise.
If you don't have self-rising flour or have trouble finding it in the grocery store, you can make your own self-rising flour by substituting 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt for every cup of all-purpose flour.
- The recipe here is for a plain scone, but these can quickly be changed to fruit, cheese, or any other flavor you may want to add, such as cherry, cranberry, lemon, orange, and so on.
- Fruit Scones: Add 55 grams (1/4 cup) raisins, dried mixed fruit, or chopped dates to the dry ingredients in the basic recipes. Simple citrus zest makes a good addition, too.
- Cheese Scones: Add 55 grams (1/2 cup) grated cheese (cheddar is great) 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.
- Make them even more savory with a teaspoon of dried herbs or some chopped fresh ones, such as chives, parsley, or rosemary.
How to Store and Freeze Scones
Scones are best the day they are made but can keep for another day or two if stored, covered, at room temperature. They take well to either slicing and toasting on a skillet, or reheating in a warm oven for 5 to 10 minutes.
If you'd like, you can freeze scones. Individually wrap them in foil or plastic, transfer to a zip-close freezer bag, and freeze for up to 3 months. You can either reheat them fully in the oven, from frozen, wrapped in foil, for 15 to 20 minute at 350, or defrost them at room temperature and then heat them for 5 to 10 minutes just to take the chill off them.