Baking fun! - Quick and Easy Scone Recipe

A tasty scone recipe for you! 😋

[image contains scones cut in half with jam and cream on top]

What you'll need:

• Large bowl
• Something to mix ingredients together (eg. a spoon)
• A jug (or something you can heat the liquid ingredients in)
• Baking tray
• Cutlery knife
• Clean work surface
• 5cm cutter (or a similar sized glass cup works well)
• Egg brush

Ingredients:

• 350g self-raising flour, plus extra for dusting
• 1 tsp baking powder
• 85g butter, cut into cubes
• 3 tbsp caster sugar (other alternatives work as well)
• 175ml milk
• 1 tsp vanilla extract
• squeeze of lemon juice
• beaten egg, to glaze
• ¼ tsp salt

Need to convert the measurements? Use this tool.

Method:

✨STEP 1

Heat the oven to 220C, /200C fan, /gas 7, (392F / 428F). Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix.

✨STEP 2

Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.

✨STEP 3

Pour the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment.

✨STEP 4

Put a baking tray in the oven. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first.

✨STEP 5

Scatter some flour onto the work surface and tip the dough out. Cover the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep.

✨STEP 6

Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what’s left of the dough back into a round to cut out another four, or however much is left.

• Depending on how big you want your scones to be, will impact how many this recipe makes. I often cut smaller to make more.

✨STEP 7

Take the baking tray out of the oven. Brush the tops with a beaten egg, then carefully arrange on the hot baking tray. Bake for 10 mins until risen and golden on the top. Best eaten warm or cold on the day of baking.

• You can freeze scones too! Always freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few minutes to refresh.

✨If you want, you can dust the tops with icing sugar for presentation.

✨Use jam and clotted cream to serve.

Tips!

• Remember to pat, rather than knead because scones will become tough when over-handled.
• Adding a squeeze of lemon juice to the milk sours it slightly, mimicking buttermilk, often used in scones but sometimes tricky to find in stores. The slightly acidic mix gives a boost to the raising agents in the flour and baking powder.
• How about adding some fruit to your scones - stir 85g plump sultanas into the mix at the same time as the sugar.

🌟 How do you like your scones? Jam, cream, fruit, plain, or something else?

🌟 Time to decide - is it Scon (rhymes with gone), Or Scone (rhymes with cone)? 😮

🌟 What do you like to bake?

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