Ultimate scones

Ultimate scones

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(81 ratings)

Takes 25-35 minutes

Easy

Serves 5 - 6
Learn the secret of making perfect scones every time, with Angela Nilsen's ultimate recipe

Nutrition and extra info

  • Freeze only after baking

Nutrition: per scone (without the trimmings)

  • kcal262
  • fat9g
  • saturates6g
  • carbs42g
  • sugars5g
  • fibre1g
  • protein5g
  • salt0.9g
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Ingredients

  • 225g self-raising flour, preferably organic
  • ¼ tsp salt
  • 50g slightly salted butter, chilled, cut in small pieces
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 25g golden caster sugar
  • 125ml buttermilk
  • 4 tbsp full-fat milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • a little extra flour for dusting
    Flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • strawberry jam and clotted cream, to serve
    Strawberries

    Strawberry

    straw-bare-ee

    Once available in Britain for just a brief period during the summer, strawberries are now a year…

Method

  1. Preheat the oven to 220C/gas 7/fan 200C and lightly butter a baking sheet (unless you’re using a non-stick sheet). Tip the flour into a mixing bowl with the salt. Shoot in the butter, then rub together with your fingers to make a reasonably fine crumbed mixture, lifting to aerate the mixture as you go. Try not to overrub, as the mixture will be lighter if it’s a little bit flaky. Now stir in the sugar.

  2. Measure the buttermilk, then mix in the milk to slacken it. Make a bit of a well in the middle of the flour mixture with a round-bladed knife, then pour in most of this buttermilk mixture, holding a little bit back in case it’s not needed. Using the knife, gently work the mixture together until it forms a soft, almost sticky, dough. Work in any loose dry bits of mixture with the rest of the buttermilk. Don’t overwork at this point or you will toughen the dough.

  3. Lift the ball of soft dough out of the bowl and put it on to a very lightly floured surface. Knead the mixture just 3-4 times to get rid of the cracks.

  4. Pat the dough gently with your hands to a thickness of no less than 2cm and no more than 2.5cm. Dip a 5.5cm round fluted cutter into a bowl of flour – this helps to stop the dough sticking to it, then cut out the scones by pushing down quickly and firmly on the cutter with the palm of your hand – don’t twist it.You will hear the dough give a big sigh as the cutter goes in. Gather the trimmings lightly then pat and cut out a couple more scones.

  5. Place on the baking sheet and sift over a light dusting of flour or glaze if you wish. Bake for 10-12 minutes until risen and golden. Cool on a wire rack, uncovered if you prefer crisp tops, or covered loosely with a cloth for soft ones.

  6. Serve with strawberry jam and a generous mound of clotted cream (Cornish people put jam first, then cream, Devonians the other way round). Eat them as fresh as you can.

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Comments, questions and tips

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Christine Quach's picture
Christine Quach
22nd Jul, 2016
Great recipe! I have tried 3 times already and they are always perfect. Only small thing is I have put 1/4 tsp of bicarbonate soda before put in buttermilk, add some frozen fruits lastly and cover the top with some eggs. The scones look nice, being lighr and very soft, sweet enough and go well with butter and jam. Thanks for a good protocol.
stacey.louise's picture
stacey.louise
30th May, 2016
5.05
Fist time making scones and I picked this recipe as it seemed to be the most simple one I could find. The method was really easy and they were so quick to do. They turned out really light and flaky. They were lovely with jam and cream. I will be making more of these again soon.
Nicslittlesister's picture
Nicslittlesister
4th Apr, 2016
5.05
Lovely easy recipe with outstanding results, make double as you'll be really pleased with them !
newtoonquine
29th Feb, 2016
0.05
I make scones regularly and often take in to work and share. I like to try different recipes in the quest for the perfect scone. These were chewy and flat (and I followed the recipe). I definitely wouldn't give them to anyone to eat. I'd recommend the classic scone recipe on here instead.
Jay-77
11th Sep, 2016
I agree, Mine just out the oven much flatter than I expected with not much inside. Disappointed and followed the recipe!!
greedy guts
13th Feb, 2016
1.3
Very disappointed, rather claggy, not as good as my usual recipe - Delia Smith's Devonshire scones. Think I'll try that recipe next time and substitute some buttermilk if I've got it to use up.
eliz19
4th Nov, 2015
do you have on your site; conversion measures for grams to cups, for ex?
sabrinaduck
10th Sep, 2015
5.05
Followed the recipe to the letter. Tasted beautiful, not dry at all and with the right texture. Tasted even better with clotted cream and strawberry jam.
PHinch94
5th Aug, 2015
3.8
4.5/5 rather than 4 really. Always received very well, but a crumblier and larger scone size (!) is better in my opinion.
joanneflynn
2nd Jul, 2015
5.05
I have struggled to find a recipe that gives me what I consider the 'perfect' scone. Just found it. Absolutely delicious. So light and fluffy.

Pages

krumbly
12th Feb, 2016
Why do you add the sugar last in step 1?
goodfoodteam's picture
goodfoodteam
28th Apr, 2016
You rub the butter just with the flour for the best concentration and reaction of the fat with the flour before adding the sugar. Angela who wrote this is a stickler for finding and devising the best recipes, so give them a try!
gwen007
18th Sep, 2014
Hi I am unable to find buttermilk so how much milk and lemon juice should I use to replace the buttermilk and is uht milk ok ?
telthepensioner
13th Oct, 2014
I found buttermilk in Tesco in the cream and milk section...
ecollins
10th Oct, 2014
5.05
Lovely recipe. Very light and fluffy scones. I found that at 200c Fan they needed longer than the 12 minutes. I did mine for about 16 mins in total. I have put an egg wash on them and when this was a good golden colour I took them out, about 15/16 mins though.