Breakfast time, teatime, anytime really. i don’t know about you but for us there is something about scones that gets the mouth watering. These are easy and quick so wipe your mouth and get started.
What you need
250g self-raising flour
1 teaspoon baking powder
30g butter, cubed and chilled
pinch of salt
250 ml milk, plus extra to glaze
The process
Preheat oven to ot 220 degrees Celsius and lightly grease a baking tray.
Sift the flour, baking powder and a pinch of salt into a bowl. Rub in the butter using your fingertips, then make a well.
Add almost all the milk and mix with a flat bladed knife, using a cutting action, until the dough comes togther in clumps. use the remaining milk if necessary.
With floured hands, gather the dough together, lift out onto a lightly floured surface and pat out into a small ball. Do not knead or the scones will be tough.
Pat the dough out to 2cm thick. Using a floured 5cm cutter, cut into rounds. Gather the trimmings, pat out as before and cut more rounds.
Place rounds close together on the tray and brush with milk. Bake for 15 minutes, or until risen and golden brown on top. Serve with butter and jam.
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Thanks Graham, Thats what I thought so used mls instead of grams ~~ they were very good!
Moira
A bit confused Graham! Finally getting around to baking the breakfast scones. Why is the milk measured in grams?
Hi Moira, silly me… it’s 125ml, sorry I didn’t get back sooner. Have a lekker evening G
Hi Graham,
I dont have self-raising flour & forget what the correct combination is if i dont. Is it, use 1 cup of flour & 6 teaspoons of baking powder????
Hi Hanna, you can make self raising flour by adding 1 and 1/2 teaspoons of baking powder and 1/2 teaspoon salt to 1 cup of flour and then sifting at least 3 times before using, Cheers for now G
Hi Graham,
I love your website. I tried these scones this afternoon and everyone loved it. Priceless. Thanks
Shalen
Wow you are haviong a ball with these recipes, keep going and happy days G
Hey Graham! Can they be frozen successfully and what thawing instructions. Just love this site of yours ~ your contact with us makes it feel so personal!
Moira
Hi there again Moira, so glad you like the site.. I try my best! They freeze perfectly well, enjoy them and Cheers for now G
Hey Graham
I’ve got a question…what’s the actual time the scones should stay in the oven…I’ve heard gran say until its golden brown on the out side…how will I know it’s cooked on the inside?
Need help baking;o)
Go with Gran Nicci, the tops will be a golden and the scones nicely risen. Sometimes the rise a little to one side but do not worry. Just make sure your oven is set to the right temp and after 15 mins they should be perfect. You can leave them for a few minutes longer if the tops are not well browned. Have fun G
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Hi Graham
I want to make scones this weekend but wanted to query what the difference was between these breakfast scones and the recipe of the “perfect scones”. Please let me know which one I should use. Thanks
Hi Renz, these breakfast scones are my personal favorites but make the perfect scones when I want sweet things only. They are both great recipes though, the only difference really is that these have no sugar in the mixture.
Never before in 40 years have I made such great scones. Thank you, thank you, thank you!!!!
Hey, that’s fantastic, well done…
Nothing quite like the smell of fresh baking!