These scones are perfect tea accompaniments and are extremely easy to bake!
I had scones for the first time in London and instantly fell in love with them. These not so sweet English tea biscuits go perfectly with cream tea and are somewhere between a bread and a cookie. Crunchy on the outside but nice and crumbly on the inside. I love sandwiching them the traditional way with strawberry jam and butter or clotted cream but you can have them with whatever you like, nutella too. One bite of this crumbly biscuit will transport you to the streets of England!
Scones are again another very easy biscuit recipe, somewhat similar to my All Butter Cookies. All you really need to do is mix 5 basic ingredients and bake them for 15-20 minutes. This was my first time baking scones and I’m pleasantly surprised by how easy and quick they were to make. Ideally scones are left to bake until they’re golden on top but I thought they looked better with just a hint of gold rather than golden all the way (didn’t effect the texture at all). If you wish to have them “golden-er”, bake until they reach the color of your liking.
The best part about scones is that you can play with the recipe. I love basic recipes like these with scope for transformation, that way you can really create something original with the ingredients of your choice. If you prefer, add in a few raisins or chocolate chips to the dough or for a savory scone, sun dried tomatoes or cheese. Sky is the limit when it comes to thinking of combinations and you can literally go crazy with this one.
Ingredients:
Makes: 10-12 Scones (2 inch or 5 cm in diameter)
Prep Time: 20-30 minutes
Baking Time: 15-20 minutes
- Self Raising Flour, 1 1/2 cup (or 200 grams)
- Salt, a pinch
- Butter, 50 grams (cubed)
- Powdered Sugar, 3 tablespoons
- Milk, 120 ml
- Additional milk for glazing (or beaten egg)
Process:
Preheat oven at 220 degree Celsius for 10-15 minutes.
- In a bowl, mix together the flour and salt properly. Add in the butter cubes and rub it through the flour using your finger tips until the mixture becomes grainy. Add in the sugar and mix.
- Make a well in the center and add in the milk. Mix in one direction using your hands until you form a soft dough.
- Toss the dough onto a floured surface and knead lightly. Do not apply too much force or knead for too long or your scones will be tough. Kneading for a minute with light force is what you should be going for.
- Flatten the dough to 2 cm thickness (or 3/4 of your fingertip), you don’t need a rolling pin, simply pat the dough with your hand and flatten it out.
- Cut out shapes with a 5 cm or 2 inch cookie cutter. Knead the remaining dough lightly and flatten it out again to cut out more scones. Repeat this process until you have used up all the dough. I made 9 small 2 inch scones and 1 giant 3 inch scone.
- Brush the scones with milk or beaten egg if you don’t mind it.
- On a greased tray line all the scones away from each other and bake for 15-20 minutes at 200 degree Celsius on the middle rack.
Let the scones cool on a wire rack and serve with strawberry jam and butter or better yet, some clotted cream.
This recipe has been Adapted from BBC.com.
Finally, a scone recipe. Ever since a friend of mine made some for a party, I’ve felt that something was missing from my life. Subconsciously, I think I believed that if I could make scones, I would be party-guest-worthy. I will try this recipe this weekend. Yay!
Hi Miss Snarky Pants! So nice to have you on my blog! I honestly felt that too, these scones are soul satisfying and one can never have enough of these! I’m so glad you liked the recipe, do let me know what you thought about these when you try them! Radhika xx
I will – and I can tell you that I’ll probably take the savory route, although I love lemon and poppy seed scones, so that’s another alternative. If I can conquer scones, I am so showing up at the next party with PILES of them. xo MSP
Hey MSP! I’m making savory ones too next time.. I really wanna do cheese and sundried tomatoes or sour cream and chives! Lemon and poppy seeds sounds great.. Thanks for the idea! Ps you will most certainly conquer scones.. This was my first time and mine were amazing. If I can make them, so can you! All the best! Let me know how you get on! 🙂
Radhika xx
Have you tried…bacon? I’m tempted to add crispy bacon pieces, cheese and scallions to the mix. The opportunities are pretty much endless…like with crepes. Except I can’t make those buggers. xo MSP
Oooohh yeah! I’ve never tried bacon but now that you’ve mentioned it, I’m imagining it
Perhaps your next post should be “Adventures in Crepe?”
I’m already thinking about it! 😀
These scones look delicious! Love how simple the ingredients are 😀 I would eat these everyday for breakfast with my coffee. Thanks for sharing!
Thank you for reading! I made them this evening, I can’t wait to have them for breakfast tomo!
the scone looks delicious ..and beautiful pictures 🙂
Thank you so much! 🙂
Shall have to try this ASAP. They certainly look as good as the ones with eggs!
You must Madhu! Do let me know how you get on! Would love to know your verdict 🙂
Hey radhika can u please tell me what do i replace the self raisimg flour with?
Hi Diksha!
There are many ways you can make self raising flour at home. Follow these instructions and make these scones easily at home 🙂
http://food52.com/blog/8375-how-to-diy-cake-flour-and-self-rising-flour
The link is not opening…i have a convection oven the last time i tried a random recipie online…i burt them they turned black n stoned
Try this one. You won’t be disappointed ! 🙂 And recipes are templates, don’t rely on them completely. See what works for you. If you think at 20 minutes your scones are done shut them off. Every oven is different so do what you think is best.
Hi. This is such an amazing and simple recipe. 😀
Could you tell me what is the difference between plain flour and self raising flour?
Hi Garima! Thank you!
What if you use all purpose flour, then how much baking powder /baking soda should you use to make the same number of scones as mentioned on this recipe?
1 teaspoon baking powder per cup of flour