Ultimate scones

Ultimate scones

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(66 ratings)

By

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Cooking time

Takes 25-35 minutes

Skill level

Easy

Servings

Serves 5 - 6

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

Nutrition and extra info

Additional info

  • Freeze only after baking
Nutrition info

Nutrition per scone (without the trimmings)

kcalories
262
protein
5g
carbs
42g
fat
9g
saturates
6g
fibre
1g
sugar
5g
salt
0.9g

Ingredients

  • 225g self-raising flour, preferably organic
  • ¼ tsp salt
  • 50g slightly salted butter, chilled, cut in small pieces
  • 25g golden caster sugar
  • 125ml buttermilk
  • 4 tbsp full-fat milk
  • a little extra flour for dusting
  • strawberry jam and clotted cream, to serve

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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 cream first, then jam, Devonians the other way round). Eat them as fresh as you can.

Recipe from Good Food magazine, March 2003

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Comments

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niamhey's picture

These were fab I only had cream flour so I added 2 teaspoons of baking powder & I also added raisins &currants. I also brushed them with a beaten egg and milk to give them a finish they were lovely another great dish from this fab website :)

jaqattak's picture
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perfect scones!! Added 2 teaspoons white vinegar to milk and let it sit 5 mins as substitute for buttermilk which i can't find in France

mrsmalik's picture
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AMAZING recipe! Changes I made:
Added a little baking powder and bicarbonate of soda; didn't have buttermilk so used room temperature milk with a squirt of lemon juice; finally raisins too.
Incredibly light, scrumptious and crispy crumbly edging...thank you!!

milliewadeson's picture
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The results were yummy! Added lemon juice as could not get buttermilk. Can't wait to make these all over again :)

eileen3388's picture

Just add tbsp of lemon juice to milk if you can't fin d buttermilk

nhogarth's picture
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I have always struggled with scones as mine always turned out stodgy but these were great! Very light and fluffy. I added sonme dried fruit too.

caledoniangirl's picture
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Light and fluffy every time. Perfect.

cowen84's picture
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first time making scones since i was a child and making them with my gran, these were amazing, tasted delicious, made the house smell divine and also froze well! simply heated them back up in the microwave and tasted just as good as straight out the oven!

whoneedsramsey's picture

Does the nutrition list include the jam and cream?

trow1961's picture

Ultimate Scone recipe? I don't think so! The second worst I've tried!!! And I've tried quite a few.

Try finding one that uses Bi-carb and cream of tartar - I've had far better results.

tadhghobbs123's picture
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I am in my late 60s and being a Yorkshire lass, I have been making scones from being very young but these have to be the best scones I have ever made!! My Husband and I have have just eaten them with Mrs Bridges Strawberry Preserve with Champagne ( Lakeland) and clotted cream, absolutely delicious!!! we are sat at home watching Wimbledon, perfect!
Don't look at the calorie count, they are a treat!!
I don't have a problem getting buttermilk ( St Ivel ) I can buy it in Waitrose, Sainsbury's and Tesco in my area of East Anglia.

jenniferwillgerod's picture
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very tasty, used the milk with a squeeze of lemon as i didn't have any butter milk, also added some raisins :)

kaydeeme's picture
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Very easy but with excellent results.

claudmc's picture
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I've never been able to make decent scones until I came across this recipe. they turned out amazing and are so light and fluffy. I make a double batch of these once a week and they don't last long in our house!

joannaruthdingle's picture

Cornish woman here. By gum, I didn't know we did the cream differently, but we do. Spread a bit of jam and a big dollop of cream on top. Personally think it is silly to do the other way round as can see how you could spread jam onto cream. Maybe we are just prefer a bigger dollop of cream and the Devonians are more healthy :-)
Look forward to trying this recipe and thanks in advance for the tips about milk and lemon juice.

I too am living abroad (Hungary) and intend using Mascarpone instead of clotted cream. Its thick and rich (over here at least) so I am expecting good, fattening results LOL.

barbaram13's picture

First time luck? No...I have used this recipe twice although with a slight change as I didn't have buttermilk at hand.

I simply used 100ml milk (indeed semi-skimmed), added a tablespoon of yoghurt (I used 0% fat, so not Greek Yoghurt). At the end I also added 75 g raisins and it worked perfectly well. I baked them in ca. 205/210C and only for 12 minutes, which was enough.

Simply Lovely, I will never buy scones ever again. These are soooo much better.

paulsimonriddell's picture
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I'm a culinary disaster, but these scones were easy to make and impressed my family enormously. Delicious!

alirodgers's picture
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Less rich but possibly lighter than the scone recipes which include egg

liniann's picture

In the past Ive had great results from the scones recipes I already have. Always eager to find another good recipe for scones, decided to give this recipe a go - made a batch but found the recipe not as good as others I use. My friend also tried it but found it not as good as the simple recipe she has from her school days. I gave it a fair shot and tried it again but was still disappointed in the texture
Pity as the ingredients in this look good. I did stick to the recipe but now Im back to my old tried and tested recipe

Foodmonster2's picture
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Can't get enough of these! They are delicious and so easy to make. I always have mine with whipped cream though, little less fat and don't taste so heavy.

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