Fresh Scones

    Fresh Scones


    5 people made this

    Cold ingredients, hot oven and light handling are the tricks to a light and fluffy scones. They are best eaten fresh with jam and butter if not jam and cream!

    Serves: 12 

    • 2 cups (250g) plain flour
    • 1 tablespoon baking powder
    • 30g caster sugar
    • 60g cold butter, cubed
    • 1 cold egg
    • 125ml cream (cold)

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preat oven to 250 degrees C for 20 minutes.
    2. Place a lightly greased biscuit tray on top of the oven while preheating so it warms up.
    3. In a large (preferably chilled) bowl, mix the flour, baking powder and sugar together well.
    4. Rub the butter in with your fingers until the flour resembles breadcrumbs.
    5. Make a well in the centre and add in the egg and cream.
    6. Stir with a fork to form a sticky dough.
    7. Put the dough onto a lightly dusted (with flour) work surface. With floured cold hands, lightly gather the dough to form a ball.,
    8. Pat the dough into a thick disk and cut into 5 cm rounds with a pastry/cookie cutter or a glass dipped in flour. Regather the leftover dough to cut more scones out, making sure you don't over work the dough or the scones will be tough.
    9. Place all the scones on the biscuit tray at once and dust with extra flour on the top.
    10. Put the scones on the upper 1/3 of the oven and turn the oven down to 230C immediately after the oven door is closed. Bake them for 10-12 minutes only.
    11. The scones should be light golden only, as they will continue to cook after taken out from the oven.

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    Reviews (1)


    worst fkn recipe for scones ever. too sticky its BS to work with. - 21 May 2011

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