Posts Tagged ‘Scones’

Scones or cupcakes – I’ll take a scone any day…and here’s the recipe

May 21, 2010

Scones with butter and rhubarb jam

While the world is being overrun by cupcakes I have been going back to basics and baking the trusty old scone.

The novelty will wear off cupcakes soon I am sure, don’t get me wrong cupcakes are great but they are just so sickly sweet.

Now a scone, that’s a different story. They are not particularly trendy but who cares they are just fabulous and so versatile. I am passionate about the simple scone.

For the past couple of months I have been picking the brains of family and friends for their “best” scone recipe. After a few trial runs and a combination of different recipes, hints and tips I think I have nailed it.

I cooked a batch today and we sat out in the garden in the sun eating them with our neighbours homemade rhubarb jam freshly picked from their garden. How fabulous.


4 oz self-raising (SR) flour
4 oz whole meal flour (I used plain flour as I didn’t have SR)
2 teaspoons of baking powder
Pinch of salt
2 oz cold unsalted butter
1 oz caster sugar

Preheat oven to 220 degrees Celsius.

Sift flour and baking powder into a large bowl. Add pinch of salt. Add butter and rub through flour to create a “bread crumb” type mix.

Butter being rubbed through flour

Add caster sugar and mix through milk until you get a wet-ish dough.

Milk being added to scone mix

Turn out onto a floured surface and gently pat down so that it is about 2 cm thick. If you have a scone cutter use that to cut scones, I didn’t have one so I used a glass. You should be able to get 6 -8 scones depending on how big your cutter is.

Scone dough

Scones being cut

Put onto a floured baking tray and place quite close together as this will help them rise.

Brush tops with milk.

Scones in oven

Pop in oven for 12-15 mins or until cooked through.

To tell if the scones are cooked you can tap the bottom of one and if it sounds slightly hollow the scones are ready.

Freshly baked scones

Serve with butter and jam (and whipped cream if you want).

Scones with butter and rhubarb jam