Making 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.
- Total: 30 mins
- Prep: 15 mins
- Cook: 15 mins
- Yield: Serves 6 – depending on cutter
- 3 1/4 cups /400 grams self-raising 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 ml milk
- 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 with butter, jam and thick cream.
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.