Easy Plain Scones

This recipe for Plain Scones is for the best I have ever baked. Light, soft and just begging for a spoon of jam and a generous slick of clotted cream. I kid you not, they are very good indeed.

This recipe is my absolute go to for scones. In my  maturer years I have become a passionate fan of the British Cream Tea.

I am a jam first, cream later sort of person and I like to butter my scones first before layering up. It also has to be strawberry jam. Perhaps it is my middle age that makes me so particular or perhaps it is just my fondness for all things deliciously just so.

*Scroll on down for the full recipe card at the bottom of this post with exact ingredients and instructions.*

Scone recipe

This easy recipe is as close to a foolproof as I have found. The scones are light, fluffy and the perfect vehicle for any topping you could shake a floury stick at.

Equipment Required

• scales
• measuring jug
• flat bladed knife
• mixing bowl
• rolling pin - optional
• 8 cm scone cutter or similar
• lined flat baking tray
• pastry brush
• fork to beat egg wash
• cooling rack

Ingredients

• 500 grams (17.6 oz) self raising flour - you can use plain flour and add 2 tsp of baking powder
• 1 tsp baking powder
• 100 grams (3.5 oz) sugar - caster sugar but granulated will do if that is all you have
• 125 grams (4.4 oz) butter - unsalted but if you only have salted then only add a further quarter tsp of .salt
• 1 large egg
• 200 mls milk - semi skimmed milk or full fat.

Instructions

• Firstly add the cubed butter to your flour and baking powder in a large mixing bowl. You can make the whole thing in a food processor if you have one, using the food processor to rub in the butter, mix the sugar and then bring the whole lot together with the addition of the milk and egg into a dough.
• Use your fingers to rub the butter into the flour until it all looks like breadcrumbs. See this link to find out exactly how to rub in butter.

• Add your sugar and stir.

• Add the milk and egg.

• Stir it all in with a flat bladed knife until it forms a kind of shaggy dough.

• I then use my hands to really get it all together and into a smoother dough. Lush.

• Do not to knead the dough too much and place it on a very lightly floured surface. Roll it all out as level as possible to 3 cm depth. I only very lightly roll it as the lighter your touch, the lighter the scone. You know it makes sense. The dough is the tiniest bit sticky.
• If the dough is too sticky then dust with flour and lightly knead until it is dry enough. This may take a couple of dustings.
• I use an 8 cm cutter as I like my scones on the larger size. This mixture will give you about 8 of them. I dip it in flour and make sure I only press straight down when I use it.

• Place them on a lined baking tray. I use a silicone reusable liner but otherwise simply grease your tray with butter. Keep gently bringing the off cuts together and roll levelly out again until all the dough is used up. You may have to press the last scone dough actually into the cutter itself as it may be too small to cut out.
• I also sit them about 1 cm apart from each other on the tray. This helps the sides to remain softer and not crisp up too much.

• I brush the top of the scones with a little milk and bake for 15 minutes in a 190C/375 F/ Gas Mark 5 oven until golden brown.

• Remove from the tray and cool on a wire cooling rack.
• I like to wait for about 20 minutes before splitting in two and serving with jam and cream. Ever so slightly warm is just perfect.

This is a recipe for big fluffy scones, which is how I like them, however if you like a more elegant bite then simply use a smaller cutter and reduce the baking time slightly.

What is the secret to making scones?

• Measure out your ingredients accurately. Sounds obvious but can have a huge effect on success.
• Mix and knead only just enough for the dough to come together. It can become tough if handled too much.
• Don't add too much flour when rolling out. They can quickly lose their softness but If the dough is too sticky then dust with flour and lightly knead until it is dry enough. This may take a couple of dustings.
• Place the scones close to each other on the baking tray. This way they remain softer around the sides.
• Don't twist the cutter when cutting out the scones. This can hamper a straight rise.
• Don't overbake otherwise they can become dry.
• Reheat scones for 5-10 minutes in a 150 C/300 F/Gas Mark 2

Can You Freeze Scones?

• Yes you can, in fact they freeze very well. I freeze in a plastic container or double wrapped in cling film (plastic wrap) and silver foil. They freeze well for up to a month.
• Defrost at room temperature in packaging for ⅔ hours.
• If you want to eat them warm, place in an oven preheated to 150c/300F for 5/10 minutes.

If you like this recipe then you may like some of these.

Cheese Scones

Victoria Sponge

Rock Cakes

Brownies

Do let me know how you got on in the comments below. I love a good old hairy chinwag.