Ultimate scones

Ultimate scones

  • 1
  • 2
  • 3
  • 4
  • 5
(73 ratings)

By

Magazine subscription – 3 issues for £3

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
Save to My Good Food

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

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
humaira_mayet's picture
  • 1
  • 2
  • 3
  • 4
  • 5

All i can say is WOW. Didnt have any clotted cream so just used whipped cream with jam. Also, if you're having trouble finding buttermilk, adding in the juice of a quarter of a lemon should work, rather than just a squeeze. You can also try using half full fat milk and half natural yogurt in place of the buttermilk. Hope this helps.

littlecooks's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I tried this scone recipe & even though I forgot to add the sugar they were fantastic with jam & cream.
I made 6 large plain scones & they rose beautifully. My suggestion to why some didn't rise is probably the mixture had been worked too long. Some people roll their mixture out which can stop teh scones rising, I pat mine, cut into equal sizes with a knife then form them into a rounded shape.
Food is for experimenting with - don't give up if any recipes don't work out the first time.

freyavandegaer's picture
  • 1
  • 2
  • 3
  • 4
  • 5

hmmm!

lottstarr's picture

I am Cornish and it's jam first and that is the RIGHT way!!!!!!!

l-thomson's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Also found that the scones didn't rise at all, and I was left with something far more biscuit like. Didn't use buttermilk, I tried the milk and lemon idea, I wonder if this is what stopped it working so well?

middie's picture

try making mock clotted cream with a cup of cream and half a cup of mascarpone whipped together with a tsp of vanillla extract

Linnyma's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Best recipe ever for scones. Easy to make, lovely and light. Buttermilk is usualy found by the cream in a supermarket. This recipe makes 5 or 6 scones.

mydigitalself's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Correction. Once they cooled down the inside was just fine. But still, they didn't rise very much at all. Tried the other recipe on this site (Classic scones with jam) and they worked perfectly.

mydigitalself's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This turned out a total disaster, what am I doing wrong?

The dough was incredibly sticky, so much that I couldn't easily separate it with the cutter. The scones hardly rose at all and were still wet on the inside after baking for 15 minutes.

gracy4fun's picture

Will be making them tonight. Can't wait to try them after reading all the reviews. I wanted to add some fruit, has anyone tried that yet?

shellyd's picture
  • 1
  • 2
  • 3
  • 4
  • 5

WOW these scones are amazing, I made them into bitesize pieces for a party and they went down a storm, got orders off my friend to make more next time!!!!

hotnspicy's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Easy,soft,fluffy n so yummmmmmmy will be making them again Josie from Italy

inss25's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Like so many others - I'd been looking for the perfect scone recipe for years - so simple and excellent results.

chockagirl's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really simple recipe and as others said perfect scones were the result! I've had problems before with them being a bit hard but these are delicious. Will try adding fruit next time. I even used low-fat spreadable butter, and semi-skimmed milk and they turned out fine.

abigail's picture

John Torode suggests making clotted cream by heating 500ml double cream and 25g butter together. SImmer for 8 minutes so it reduces by half. then ad a vanilla pod, split and the seeds from it. simmer for a couple of minutes and then chill in a flat dish.

musling's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really nice and quick to make. Had a lovely light texture...

kiwilou's picture

HI, Just wondered if anyone knew where to located clotted cream in New Zealand - scones just aren't the same without it!

swoods's picture

I was making Muffins from a previous page, and had some buttermilk left.So I clicked onto this recipe. I was a bit dubious about no baking - powder, as I have always used it in scones. When I saw these little gems rising I had to keep looking through the glass door. They came out as light as a feather, I `m eating a hot one now, and wooo. They are GOOD.

briers's picture

just wondered is it ok to add fruit to the mixture, or will it ruin the receipe

junoboyle's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I didn't find these as tasty as my old tried and tested recipe that I learned years ago in Home Economics class:
8ozs self-raising flour
Half teaspoon salt
2ozs butter (it has to be real butter)
1oz caster sugar
milk or egg for brushing.

With scones too much handling makes the dough tough.

Pages

Questions

Tips