My favorite treat is an afternoon tea, and no afternoon tea is complete without delicious scones with jam and clotted cream.
So here it is a simple, full proof scone recipe that doesn’t use buttermilk! Yes you heard right a scone recipe where you most likely have all the ingredients on hand already, and so quick that you can have a batch made and on the table in 20 minutes flat. no Joke!
- 350g self-raising flour, plus more for dusting
- ¼ tsp salt
- 1 tsp baking powder
- 85g Butter
- 3 tbsp caster sugar
- 175 ml Milk
- 1 tsp vanilla extract
- squeeze lemon juice
- Beaten egg to glaze
- Heat oven to 220C and line a baking tray.
- Pop the flour into a large bowl with the salt and baking powder. Add the butter, then rub in with your fingers until the mix looks like fine crumbs.
- Next stir in the sugar.
- Put the milk into a jug or pan and heat in the microwave for about 30 secs or until until warm, but not hot.
- Add the vanilla and a squeeze of lemon juice, then set aside for a moment. ( the milk with curdle, but that’s the desired result)
- Now put your prepared baking sheet in the oven.
- Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Kneed the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep.
- Take a cutter of your choice (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have used up all the dough you will probably need to press what’s left of the dough back into a round to cut out another four.
- Brush the tops with beaten egg, then carefully place onto the hot baking tray.
- Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking
- Enjoy 🙂
You can cut scones any shape your heart desires, but I normally opt for the triangle slice shape. Selfishly because it’s just so fast and easy to grab a sharp knife and slice. And with this shape, there isn’t any rolling and there aren’t any scraps! more for me!
The secret to making delicate scones is handling the dough as little as possible. That’s why I prefer to make scones by hand, not in the food processor. Her are my tips for making great scones:
- Refrigerate the scone dough for 15 minutes before baking. this way the scones don’t spread out too much in the oven and will keep the texture.
- Cold scone dough = successful scone dough.
- messy, unprofessional rough looking scone dough = successful scone dough
- A high oven temp ensures that irresistibly golden brown top
- A little brush of buttermilk makes the best looking glaze but milk or egg works nicely too.
- 750g Strawberries chopped
- 35g Chia seeds
- 60g Coconut sugar
- 100ml water
- Add all the ingredients to a pan and cook over a medium heat staring occasionally.
- After 15-20 minutes the mixture will thicken to a jelly like consistency.
- Remove from the heat. As the mixture cools it will thicken some more.
- Once cooled store in an air tight container in the fridge.