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
250g 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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[...] recipe doubles without any problem. Try this breakfast scone recipe, its fabulous. Print This Recipe Email This Recipe to a friend Here [...]
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!