Recipe video above. Super quick and easy classic plain scone recipe, fluffy inside with golden tops. Using a food processor is not only easier, it eliminates common pitfalls when it comes to making scones. Serve with copious amounts of jam and cream!
Cuisine: Australian, English
Keyword: Scone recipe, Scones
3 cups / 450g self raising flour(Note 1)
80 g / 3 ozcold salted butter, cut into 1 cm / 2/5" cubes (Note 2)
1 cup / 250 mlmilk, fridge cold (Note 2)
Extra flour, for dusting
Extra milk, for brushing
Strawberry jam(or other of choice)
250 ml / 1 cup whipping cream
Preheat oven to 200C/390F (standard) or 180C/350F (fan / convection).
Place flour in food processor, then butter. Blitz on high for 8 seconds until it resembles breadcrumbs.
Pour milk all over the flour (don't pour in one place). Blitz for 6 to 8 seconds on high until the crumbs turn into ball(s).
Transfer dough onto work surface, scrape out residual bits in the food processor.
Knead lightly no more than 10 times just to bring the dough together into one smooth ball, then pat down into a 2 cm / 4/5" thick disc. Dust with extra flour if necessary (I don't need it).
Optional: Lightly roll across the top with a rolling pin to smooth the top.
Dip a 5 cm / 2" round cutter into Extra Flour.
Plunge cutter straight down and back out into dough - do not twist. Repeat all over disc.
Remove excess dough from around scones, then carefully transfer scones onto baking tray, taking care not to smear / press the cut sides. (Note 4)
Gather together dough scraps and repeat. I get 10 scones in total.
Brush tops lightly with milk. (Optional)
Bake for 10 to 12 minutes until the top is golden and it sounds hollow when tapped.
Remove from oven, then transfer onto dish towel and wrap loosely (makes top soft).
Once cooled to warm (10 - 15 minutes), serve warm.
Tradition is to split the scone with hands (no knife!), slather with jam and dollop on cream.
Whip cream, sugar and vanilla until soft peaks form. Makes 2 cups of whipped cream.
1. Self raising flour is just plain / all purpose flour with baking powder already in it. Make your own by measuring out 3 cups of plain flour, then remove 6 tsp of the flour and add 6 tsp of baking powder.2. Or use unsalted and add 1/4 tsp salt.3. Full fat is best, low fat ok, 0% fat not recommended.4. This helps ensure maximum rise and also that they rise straight. Anyone else ever experience wonky scones? :)KNIFE cutting: You could also shape dough into a square/rectangle and cut using a sharp knife instead of pressing out rounds.5. NO FOOD PROCESSOR: Make this the traditional way by rubbing the butter into the flour with your fingertips or a pastry cutter, until it resembles breadcrumbs like in the video / photos. Then stir milk in using a butter knife - you will probably need an extra 2 tbsp of milk otherwise the dough is too dry.6. Source: I'm not sure where I originally got the recipe from, probably Womens Weekly or taste.com.au, it's a pretty standard basic scone recipe. However, since that time, my steps, the instructions and tips are definitely my own, from baking many batches of scones over the years!7. Scones are most definitely best served warm. Reheat in microwave - just 10 sec for 1, about 20 sec for all of them. For reheating in the oven, wrap in foil then bake at 160C/320F for 5 minutes.8. Nutrition per scone, excluding jam and cream (because I cannot be held responsible for how much you pile on!)