Ultimate scones

Name: Ultimate scones
Total time: 35 min
Yield: Serves 6
Cuisine: british
Ingredients: 225g self-raising flour preferably organic; 1/4 tsp salt; 50g slightly salted butter chilled, cut in small pieces; 25g golden caster sugar; 125ml buttermilk; 4 tbsp full-fat milk; a little extra flour for dusting; strawberry jam and clotted cream, to serve

4.55 (129)

⏱ 35 mins 🍽 Serves 6 🌶 british ✅ Easy 🏷 Afternoon tea

This recipe guides you through creating the ultimate British scones. Using simple ingredients like self-raising flour, butter, and buttermilk, the method ensures a light, tender result. The scones are baked until golden and are best served fresh with strawberry jam and clotted cream. It's an ideal treat for a proper afternoon tea.

Ingredients

225g self-raising flour preferably organic
1/4 tsp salt
50g slightly salted butter chilled, cut in small pieces
25g golden caster sugar
125ml buttermilk
4 tbsp full-fat milk
a little extra flour for dusting
strawberry jam and clotted cream, to serve

Method

Set your oven to 220C/gas 7/fan 200C and prepare a baking sheet with a light buttering, unless it is non-stick. Place the flour and salt into a bowl. Add the chilled butter pieces and rub them into the flour using your fingertips until you achieve a fine, crumbly texture, lifting the mixture to incorporate air. Avoid overworking it. Mix in the sugar.
Combine the buttermilk with the milk. Use a knife to create a hollow in the flour mixture, then pour in most of the liquid, reserving a small amount. Gently stir with the knife to form a soft, slightly sticky dough. If there are dry patches, incorporate them using the reserved liquid. Handle the dough minimally to keep it tender.
Transfer the soft dough onto a surface dusted with a little flour. Knead it briefly, just three or four times, to smooth out any cracks.
Gently press the dough with your hands to a thickness between 2cm and 2.5cm. Flour a 5.5cm fluted cutter and press it straight down into the dough without twisting. Re-shape the leftover trimmings and cut out more scones.
Position the scones on your baking sheet. You may dust them lightly with extra flour. Bake for 10-12 minutes until they are well-risen and have a golden colour. Transfer to a wire rack to cool, leaving them uncovered for a crisp top or covering them for a softer finish.
Enjoy the scones while fresh, accompanied by strawberry jam and a good helping of clotted cream.

Nutrition (per serving)

Calories262 kcal

Fat9 g

Saturates6 g

Carbs42 g

Sugars5 g

Fibre1 g

Protein5 g

Sodium360 mg

Recipe details

Skill levelEasy

CategoryAfternoon tea

Cuisinebritish