Grandma's Scones are crumbly on the outside, soft and flaky on the inside, perfect for slathering with jam and cream. Includes tips and ideas to amp up the basic scone recipe with toppings and additions of your own, for a delicious afternoon snack.
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
Next, lightly dust a flat work surface and turn out the dough. Gently press and very lightly knead the dough into a flat 2 cm / 1 in thick circle.
Transfer the dough onto a baking tray lined with baking 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.
Brush the top of each scone with a teensy bit of milk to glaze then pop into the oven. Bake for 20 minutes or until golden brown. Optional: Serve with jam, cream and butter.
Jam, Cream, Butter
Self Raising Flour - Grandma always uses self-raising flour as this is really common in Australia and avoids the need to add it in separately. It also results in a more even textured scone as the raising agent is more evenly mixed through the flour. If you prefer, you can make scones with plain flour and sift in 4 tsp baking powder.
Butter & Milk - You can use salted or unsalted butter, it’s completely up to you. We recommend full cream milk or buttermilk which helps keep the scones nice and light and fluffy.Both ingredients should be nice and cold when you start working with them, so only take them out of the fridge right before you use them.
Start Cold - Always use cold butter and milk when making scones. This creates steam when baking, resulting in lighter scones.
Don’t Over-Knead - There’s almost no kneading at all for these scones. Cutting the flour with the butter knife really is the key technique in this recipe. It helps 'pull' everything together, resulting in fluffy hot scones as a result.
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. You can even use cookie-cutters 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.
For Extra Tall Scones - Pop them close together on the baking tray. This way they all support each other and rise nice and tall, and the steam released will help to keep the insides extra moist and fluffy as they’re baking.
Keep Them Moist - Wrap them in a towel after baking to trap in a little moisture but still allow them to breathe.
Add Fruit - Once you’ve incorporated the butter but before you add the milk, you can add a handful of currants, raisins, chopped dates or even frozen berries and mix them into the dough.
Spice it Up - Add a sprinkling of cinnamon or pumpkin spice (cinnamon, ginger, nutmeg & cloves) in with the dry ingredients. Not only do the spices taste great, they smell amazing while baking in the oven.
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.