How to make Perfect Plain Scones
I am big fan of fruit scones but sometimes what you actually need is a classic, plain, scone baked golden brown and ready for lashings of jam and clotted cream. This is a failsafe recipe for perfect plain scones.
450g self raising flour
4 teaspoons baking powder
50g caster sugar
Mix the flour and baking powder together in a bowl. As a quick aside I know you’ll be thinking it seems like a lot of baking powder but trust me…it works! The quantity of baking powder combined with the scorching hot temperature of the oven gives your scones the beautiful lift you’re looking for with delicious home baked scones ready for afternoon tea.
Rub the softened butter into the flour mix until it resembles breadcrumbs and then stir in the sugar.
Whisk the eggs together in a measuring jug and top up the mixture with milk to 300ml.
Gradually adding the egg mix a few sloshes at a time, stir it into the dry ingredients until you get a soft, slightly wet dough.
Dust your surface with flour, knead the dough ever so lightly before rolling it out to approximately 2cm thick. I always make sure I use masses of flour when making scones as I find the wet dough just sticks to everything and you end up with the kind of kitchen carnage that I doubt was part of your baking plans.
Cut out your scones using whatever size cutter you like best (personally I’m a fan of a 5cm scone), place on a lined baking tray and brush the tops with any leftover egg mix. I’ve heard that you need to avoid getting the glaze down the side of the scones as it prevents them rising – I’ve never tried doing it to see what happens (I’m no maverick) but it makes sense to me so I make an effort to be careful at this point.
Place in a preheated oven at 220C for approximately 10-15 minutes or until risen and golden brown.Back to Recipes