Easy Plain Scones

This Plain Scone Recipe is for the best scones 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 for plain scones is my absolute go to. In my  maturer years I have become a passionate fan of the British Cream Tea.

So passionate in fact that I plan a lot of our family days out around them! A good cream tea makes an outing complete in my foodie book. Comfort food with a little bit of elegance.

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.

This easy plain scone recipe delivers everything deliciously just so and is as close to a foolproof scone recipe as I have found. The scones are light, fluffy and the perfect vehicle for any topping you could shake a scone at.

How Do I Make Plain Scones?

I love the fact that these scones are made with store cupboard ingredients that you will probably already have without having to write an annoying list and going to the shop. I'm all for an easy life me.

Self Raising Flour - You can use plain flour and add 2 tsp of baking flour

Baking Powder - A level teaspoon

Sugar - Caster sugar but granulated will do if that is all you have.

Butter - Unsalted but if salted then simply only add ¼ tsp of salt. I have used baking spread before as a substitute but had to add extra flour as the dough becomes much stickier. I add enough flour to so that I can handle it without it sticking on everything.

Egg - Beaten

Milk - I use semi skimmed because that is all I have in my fridge but full fat milk is more than fine too.

• Firstly add the cubed butter to your flour 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.

• Try 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.
• 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.
• 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 (that's what she said).
• 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.