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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roosty
18th Dec, 2013
good recipe, a keeper & will def do these again :-)
theByrdScale
8th Nov, 2013
Have always had trouble with scones...made these today & was careful to follow the recipe and they were delicious, with lemon curd and cream : )
FabFive
14th Oct, 2013
Best scones I have made. Ran out of SR flour, so used some wholemeal SR flour in second batch - seem fine, just needed a couple of extra minutes in the oven. One batch just wasn't enough - so I'd say double it!
dysphoria's picture
dysphoria
12th Oct, 2013
Great recipe, used gluten free flour :) with no troubles, can always knead more with gluten free, but stuck to the recipe. Rolled the circles out by hand that worked fine.
parker-chops
6th Aug, 2013
Actually, Cornish people put the jam on first and then the cream....the other way round just makes no sense! How can you get traction and a good spread if putting jam onto cream?!
julia@
29th Jul, 2013
What a great recipe. And foolproof. I had a sticky blob that I could not control. Realised I had no cookie cutter (?) at last minute so used a glass which was a disaster so ended up throwing lumps onto the baking tray and they STILL turned out great !!! What a luxury to have freshly baked scones with clotted cream and jam :0)
chrissieeeliz
4th Jul, 2013
I know nothing about baking so to everyone else this may be a extremely stupid question, but what is buttermilk ?? and do I make it or buy it ?
well_preserved
18th Aug, 2013
Buttermilk is a cultured milk. You will find it in the dairy chiller cabinet in yer average supermarket , next to the various creams. I believe that plain yoghurt makes a suitable substitute, although I have never tried that myself.
bowdenei
14th Jul, 2013
You buy it in cartons like milk.
mrpastry
5th Jun, 2013
Use Elmlea buttermilk it works well for me..

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