Grandma’s Scones - Easy Scone Recipe
The best scones are always made from scratch! Make Grandma's easy scone recipe - crumbly on the outside, soft and flaky on the inside, perfect for slathering with jam and cream.
Servings 8 scones
Calories 293kcal
Cost $5
Ingredients
- 450 g self raising flour
- 100 g butter salted or unsalted, cold, roughly chopped
- 375 ml milk full cream, cold
- 2 tsp raw sugar
- 1/2 tsp salt
Optional Toppings:
- Jam
- thickened cream / heavy cream Whipped, thickened, heavy or clotted
- Butter
Instructions
- Preheat the oven to 230˚C / 450˚F and line a tray with baking paper.
- Place the flour, sugar and salt into a large mixing bowl. Add the chopped butter and dig in with your hands. Mix the butter and flour together with your fingers until you get a crumbly texture with no lumps.450 g self raising flour, 2 tsp raw sugar, 1/2 tsp salt, 100 g butter
- Make a well in the centre and pour in the milk. Use a butter knife or dough scraper to 'cut' the flour in all directions until the dough just starts to come together into a sticky dough ball.375 ml milk
- Turn out the dough onto a lightly floured surface. Gently press out into a flat 2 cm / 1 in thick circle.
- Transfer dough onto a lined baking sheet and cut into 8 equal pieces just like a pizza. OR use a scone or cookie cutter to cut into shapes. Dust the cutter each time before pressing, and don’t twist when pulling it out. Transfer to the baking tray.
- Lightly brush the top of each scone with milk to glaze. Bake for 20 minutes or until golden brown. Optional: Serve with jam, cream and butter.Jam, thickened cream / heavy cream, Butter
Video
Notes
- Self Raising Flour - We use self-raising flour so there's no need to add baking powder in separately. It results in more even textured scones as the raising agent is more evenly mixed through the flour. Sub with plain flour and sift in 4 tsp baking powder if you need.
- Butter & Milk - You can use salted or unsalted butter, it’s up to you. Full cream milk or buttermilk will give you light and fluffy scones. Both ingredients should be cold when you start working with them, so only take them out of the fridge right before you use them.
- Don’t Over-Knead - There’s almost no kneading required for scones. Simple 'cutting' the flour with a butter knife or dough scraper is the key technique in this recipe. It helps 'pull' everything together, resulting in that fluffy scone texture you know and love.
- Shaping the Scones - You can use a scone cutter / cookie cutter to get the right shape. Lightly dust it in flour before each press to stop the dough sticking. Avoid twisting when pulling the cutter out as this can make them go lopsided while baking.
- Extra Tall Scones - Arrange them close together on the baking tray. This way they all support each other as they rise, and the steam released will keep the insides extra moist and fluffy as they’re baking.
- Keep Fresh - Wrap scones in a towel after baking to trap in a little moisture but still allow them to breathe.
- Variations:
- Play With Shapes - While you might typically think of scones having a roughly rounded shape, there are no hard and fast rules. Make them squares, rectangles, triangles or any shape you desire.
- Add Fruit - Once you’ve incorporated the butter but before you add the milk, you can add a handful of currants, raisins, dried cranberries, chopped dates or even frozen berries and mix them into the dough.
- Flavour Ideas - Try them with a tbsp of fresh lemon zest, orange zest, vanilla extract or almond extract.
- Spice it Up - Add a sprinkling of cinnamon or pumpkin spice (cinnamon, ginger, nutmeg & cloves) in with the dry ingredients.
- Make it Savoury - Omit the sugar and add fresh herbs such as rosemary, oregano or dill.
- For Chocolate Lovers - Add a handful of dark, milk or white chocolate chips.
- Add Texture - Stir though toasted coconut, chopped almonds, walnuts or pecans.
Nutrition
Calories: 293kcal | Carbohydrates: 39g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 255mg | Potassium: 111mg | Fiber: 1g | Sugar: 4g | Vitamin A: 386IU | Calcium: 62mg | Iron: 2mg