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Light, fluffy scones ready in 25 minutes, lovely with clotted cream and jam.
A warm scone straight from the oven, split open and loaded with jam and clotted cream, is one of life's small pleasures. This recipe gives you tall, light scones with a golden top and a soft middle every time. The trick is a gentle hand and not overworking the dough.
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Prep 15 min
Cook 12 min
Total 27 min
Easy
Scale:
- 350g, plus extra to dust Self-Raising Flour
- 1 tsp Baking Powder
- 85g, cold and cubed Butter
- 3 tbsp Caster Sugar
- 175ml Milk
- 1 tsp Vanilla Extract
- squeeze Lemon Juice
- 1, beaten, to glaze Egg
Tags:
baking afternoon tea scones britishPreparation
- Heat the oven to 220C/200C fan and line a baking tray. Tip the flour and baking powder into a bowl, add the butter and rub it in with your fingertips until the mixture looks like fine breadcrumbs. Stir in the sugar.
- Warm the milk gently, then add the vanilla and lemon juice. Make a well in the flour and quickly stir in the milk with a cutlery knife until only just combined, without overworking it.
- Tip the dough onto a lightly floured surface and gently pat it, rather than rolling hard, to about 4cm thick. Stamp out rounds with a floured cutter, pressing straight down without any twist.
- Sit them on the tray, brush the tops with beaten egg, and bake for 10 to 12 minutes until risen and golden.
- Let them cool a little on a wire rack and serve warm with jam and clotted cream.
Tips from the ZestyPlate Kitchen
- Keep everything cold and touch the dough as little as you can. Overworking it makes the scones tough.
- Stamp the cutter straight down without twisting. A twist seals the edges and stops them rising evenly.
- Set the scones close together on the tray so they lean on each other and climb higher.
Frequently Asked Questions
It depends who you ask. Cornwall says jam then cream, Devon says cream then jam, and both taste wonderful.
Usually the dough was rolled too thin, handled too much, or the cutter was twisted. Pat the dough thick and press the cutter straight down.
Yes. Freeze baked scones for up to 2 months and warm them through in the oven, or freeze the cut raw dough and bake it from frozen, adding a couple of minutes.
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