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.
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Servings: 10 Scones
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.