“I find that some scone recipes can be too complicated. These ones are easy and so delicious just out of the oven with some raspberry jam and cream, or simply with salted butter. Mmmm... (P.S. I'm Australian, so the measurements might be different)”
READY IN:
30mins
SERVES:
4-6
YIELD:
12 scones
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift the dry ingredients together.
  2. Cut the butter into the dry ingredients. Rub with the fingertips lightly. The mixture should resemble course crumbs. You can do this step in a food processor, but put the mixture into a bowl before adding the liquid.
  3. Add your liquid and mix lightly and gently with a butterknife or the fingertips. Don't over mix, this can create heavy scones.
  4. Turn the dough out onto a lightly floured surface and press out gently into an oblong shape, about 20mm thick.
  5. Cut into squares or use a scone cutter.
  6. Pop them onto a baking tray. Brush the tops with a bit of milk and bake at 240C (475F) until done, about 10 minutes.
  7. VARIATIONS.
  8. Use 1/2 cup sour cream instead of the butter and the milk or milk and egg.
  9. Cheese scones: Add 1/2 cup finely grated cheddar and omit the sugar.
  10. Fruit scones: Add 1/2 cup raisins to the dough.

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