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Classic Scones

Simple to make and so tasty. A great breakfast idea.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast, Side Dish, Snack
Cuisine: British, International
Keyword: Scones
Servings: 7 scones
Calories: 313kcal
Author: ChiefElf

Ingredients

  • 350 grams self-raising flour, plus more for dusting
  • 1 teaspoon baking powder
  • 85 grams butter, cut into cubes
  • 3 tablespoons caster sugar
  • 175 ml milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice (for souring the milk)
  • 1 medium egg, beaten for glazing
  • cream cheese, for serving
  • jam of choice, for serving

Instructions

  • Preheat the oven to 220°C (430°F). Put a baking tray that you plan to use in the oven, to warm up.
  • In a large bowl mix together the self-raising flour with ¼ teaspoon salt and baking powder.
    Tip: if you do not have self-raising flour, then just take all-purpose flour, and for each cup of flour replace 1½ teaspoons of flour with baking powder.
  • Add the cubed butter to the flour mixture and using your hands mix through until you get a sandy like texture.
  • Add the caster sugar and mix through again.
  • Heat the milk in a microwave for about 30 seconds until slightly warm, but not too hot. Add the vanilla extract to the milk and add the lemon juice. Set aside for a few minutes. This will make the milk sour and make like buttermilk. You can also use buttermilk instead, if yo have.
  • Make a well in the middle of the flour mix. Add the milk and mix it through with a fork or a butter knife.
  • The dough will be a bit wet at first.
  • Sprinkle some flour on the work surface and turn out the dough onto the work surface.
    Knead the dough a couple of times to make it a bit smoother and less sticky.
    Roll it out t about 4 cm thick disc. Using a medium (about 5 cm) cookie cutter, cut out 4 scones. If the dough is too sticky, dip the cutter into some flour.
  • Reroll the dough again and cut out another 3-4 scones. I got 7 scones in total.
  • Beat an egg in a small bowl with a fork, brush the tops of the scones with the egg.
    Carefully take out the hot baking tray. Cover it with parchment paper and carefully place the scones on the tray.
  • Bake for 10-12 minutes, until golden on the tops.
  • Serve warm or cold, with some cream cheese and jam. I used Philadelphia Cream Cheese and Homemade Strawberry Jam (for recipe see notes below).
  • Enjoy!

Notes

I used my own Homemade Strawberry Jam.