These truly do make the best and easiest scones recipe ever, and trust me; I have tried many scones in my lifetime. I realise blitzing in a food processor is not for purists but trust me, it is a game changer for making the very best scones. You will never go back.

These truly do make the best scones ever, and trust me; I have tried many scones in my lifetime. I realise blitzing in a food processor is not for purists but trust me; it is a game changer for making the very best scones. You will never go back.

With Mother’s day approaching, these are certainly the best and easiest scones recipe ever for you to bake and share this weekend.

I wish all Mothers and caregivers of all stripes a very happy day on Sunday.

Sending so much love today & always.

Nellie

X

P.S – If you would love to learn more about our food tours, please don’t hesitate to reach out to us via email or check out our tours page this way. 

And, if you would love to learn more about our cooking club……please explore here RM Cooking Club.

The best and easiest scones recipe ever

The best and easiest scones recipe

These truly do make the best and easiest scones recipe ever, and trust me; I have tried many scones in my lifetime. I realise blitzing in a food processor is not for purists but trust me, it is a game changer for making the very best scones. You will never go back.

4 from 1 vote

Print Pin Rate

Course: afternoon tea, morning tea, sweets

Cuisine: Australian, English

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Servings: 10 Scones

Author: Nellie Kerrison | Relish Mama

Cost: $5

Equipment

• 1 Oven
• 1 Baking tray
• 1 5-7 cm scone cutter

Ingredients

• 450 g self raising flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 75 g unsalted butter firm but not too chilled, diced
• 250 milk plus extra for glazing (you can use ½ cream and half milk if you fancy)

Serving suggestions:

• Strawberry jam
• Whipped cream
• 2 tablespoons of soft icing sugar
• ½ teaspoon of vanilla bean paste or extract
• Butter or (the above mentioned) whipped cream and great quality jam, to serve

Instructions

• Preheat oven to 180 C fan forced or 200oC convection.
• Line a baking tray with baking paper.
• Sift the flour and baking powder and place these and the salt and diced butter in the bowl of a food processor. Get your timer out (seriously) and blitz the ingredients for 10 seconds.
• Pour the milk into the food processor around the whole bowl. Blitz to form a dough (around 8-10 seconds).
• Tip the dough onto a lightly floured work surface. Use a light touch to form it into a smooth ball. Using your hands or a rolling pin, flatten it to a thickness of 3 cm. Try not to handle the dough too much or the scones will be tough.
• Choosing your cutter size:
• Cut your scones into any size you choose. 7 cm round cookie cutter gives 8 large scones for this mix and is a very generous scone. Alternatively, use a 5 cm round cutter and the mix should make you 10 scones.
• Dip the cutter into a little flour and move the cutter straight into the dough & then straight back up (do not twist the cutter). Repeat.
• Place the scones carefully on the lined tray – 2 cm apart. Press gently on the sides of each scone so they rise upwards rather than getting a lean on them. Just a very light press in the 2 spots eg thumb & first 2 fingers on other side. It is of the scone. It aids in maximum rise. Brush the tops with a little additional milk.
• Bake for 10-12 minutes (if using a 5 cm cutter) or 15-20 minutes for the larger scones or until golden. Resist the urge to open the oven before the 10-minute mark for the smaller scones and no sooner than the 15-minute mark if making larger scones.
• Place a clean tea towel inside a bowl or basket. Transfer the scones inside the towel and loosely wrap the towel over. Allow to cool for 10 minutes.
• In the meantime, whip the cream with the icing sugar and vanilla until gentle soft peaks form.

Notes

Notes: Be sure not to twist the cookie cutter / scone cutter. For scones that don't lean and are perfect in shape, cut straight in and out.