Super easy recipe for creating classic English scones that the whole family will love.
Classic Scones
Quick and easy scones, perfect with jam and cream.
Equipment
- Medium sized mixing bowl
- Wooden spoon
- Electric mixer
- Measuring cup
- Baking tray
- Oven
- Rolling Pin
- Pastry brush
- Round cookie cutter
Ingredients
- 80 g Butter, cool and cubed
- 1 ¼ Cups Milk Any kind, I prefer oat
- 3 Cups Self-raising Flour
- 250 ml Thickened cream
- 1 tsp Vanilla
- 80 g Jam Any kind, I prefer strawberry
Instructions
- Pre-heat the oven to 170 C fan forced and line a medium sized tray with baking paper.
- Sift the flour into a bowl, add the butter and combine together by hand until the mix resembles bread crumbs.
- Make a well in the middle of the flour butter mix and pour almost all of the milk into the well. Mix through until a dough substance starts to form and transfer to a floured surface. Knead the dough gently until it holds together (you don't want to over knead the dough as the scones will become rubbery).
- Roll the dough out so that it is 2cm thick then start cutting out circular shapes and transferring them to the baking tray. Knead the left-over dough back into a ball and repeat the process until all dough has been used.
- Grab the rest of the milk and brush the tops of the scones with it (this will give the scones a nice golden colour on top as they are cooking). Cook in the oven for 20-25 minutes or until golden on top. Transfer to a cooling rack once out of the oven.
- Whilst the scones are cooking, pour the cream, vanilla and sugar into a bowl and beat until peaks form.
- Serve warm cut in half with jam and cream on top.