Simple English Scone Recipe you will love.
This recipe is a simplified version of My foolproof Cream Tea Scones. The methods and the flour/liquid ratios are the same. However, I’ve used ingredients that you will most likely have at home. Even though this isn’t my number 1 scone recipe, it still makes lovely scones.
Occasionally, when I don’t have bicarbonate of soda or citric acid (needed for my foolproof recipe), I go back to this simplified version.
I was hoping to make this recipe with self-raising flour, but it seems like it is still challenging to get hold of it (almost four months after the beginning of the lockdown in March). I might update the ingredients once I can test self-raising flour and will be happy with the result.
Everyday Scone Recipe
- a baking sheet
- baking paper
- a mixing bowl
- a fork
- a cutter (5.5 cm for mini scones – makes around 14 scones; 6.8 cm for large scones – makes around 8 pcs )
- 500 g plain flour
- 6 tsp baking powder level
- 80 g caster sugar
- 1/4 tsp salt
- 150 g butter
- 2 medium eggs; 100 g chilled and beaten; The total amount of liquid (including the eggs and milk) shouldn't exceed 260ml. If your eggs are heavier than recommended 100g/100ml use less milk.
- 160 ml of milk
- Sift the flour and baking powder into a bowl. Mix with a whisk or fork to make sure both ingredients are evenly distributed through the flour.
- Grate the chilled butter into the flour using a coarse grater (work fast). Incorporate the butter in with a fork. Stop once you have an even crumbly mix. (You can use your fingertips to rub the butter into the flour but I discovered that using a fork is actually easier, gives me even crumbs and prevents the butter from softening too much).
- Tip: Use a fork for most of the mixing. This way the ingredients stay cold and you are less likely overwork the dough.
- Stir the sugar and salt into the crumbly mix.
- Make a well in the middle, add beaten eggs and with a fork keep combining the dry and wet ingredients.
- Tip: Leave a small amount of egg at the bottom of the bowl, you can add a little bit of milk to it later and use the mix instead of an egg wash to brush the top of your scones.
- Add the milk in a few steps. Keep gently combining with a fork.
- Finally, use your hands to incorporate the last bits of dry flour into the mixture by pressing and turning the dough in the bowl (it doesn’t take more than 8 – 10 movements). Stop when the dough is just about to hold together. It will look very messy and crumbly.
- Tip the dough onto the lightly dusted counter. Shape the dough into an oval/circular shape at least 3 centimetres tall. Wrap it in the clean film and leave resting on a plate in the fridge for 30 minutes.
- Preheat the oven to 200C (without the fan).
- After 30 minutes, take the dough out of the fridge and place it on a generously dusted countertop. Don’t knead the dough and don’t press it too hard. You can reshape it if you need to by gently patting it with your hands into the desired thickens.
- Cut the scones out using a round cutter. The top of the scones might have a few cracks and an uneven surface. That’s why I place the scones onto the tray with the top side down and the bottom – smoother side up.
- For smaller scones use a 5.5 cm cutter. I’m able to cut around 14 little cuties and as I don’t like waste, I pat the leftover dough together again and cut out 3 additional scones. If you want a large scones, use a 6.8 cm cutter. You should be able to cut out around 6 scones and a couple more from the leftovers.
- Brush the top of each scone with egg/milk wash and bake them on 200 C. Smaller scones will take around 13 minutes, bigger scones between 18 – 20 minutes.
- Let the scones cool down before serving. Enjoy them with clotted cream and jam.