Ultimate scones

Ultimate scones

  • Rating: 5 out of 5.107 ratings
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  • Preparation and cooking time
    • Total time
    • Takes 25-35 minutes
  • Easy
  • Serves 5 - 6

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

  • Freezable (Freeze only after baking)
Nutrition: per scone (without the trimmings)
HighlightNutrientUnit
kcal262
fat9g
saturates6g
carbs42g
sugars5g
fibre1g
protein5g
low insalt0.9g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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    Rating: 5 out of 5.107 ratings
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