The success of scones depends on working as quickly and as lightly as possible, keeping all the ingredients as cool as possible and if you want to ensure yours are light, fluffy and well risen have a look at these simple tips to making the perfect scone.
How to Make Perfect, Light SconesThis recipe is for a plain scone but these can quickly be changed to fruit, cheese and or any other favour you may want to add, (cherry, cranberry, lemon, orange and so on) check out the notes below.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 6 - 8 scones depending cutter
- 225g/2 cups self raising flour
- 55g/½ stick cold butter
- 1 level tsp baking powder
- ½ tsp salt
- 150 ml/¼ pint milk
- 1 egg beaten with a little milk
- Heat the oven to 400°F/205°C/Gas 6
- Grease and flour a baking sheet.
- Sieve the flour into a roomy baking bowl then add the butter, baking powder and salt. Quickly rub the butter into the flour until the mixture resembles fine breadcrumbs.
- Make a well in the center and using a dinner knife, stir in enough milk to make a soft, pliable dough.
- Turn the mixture on to a floured board and knead very lightly until just smooth then lightly roll out to 2cm / 3/4" thick.
- Cut rounds with a 7.5cm/3" cutter or cut into triangles with a sharp knife.
- 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.