Is there really anything better than fresh, warm scones with jam and cream? Not to my mind, but a decent scone recipe is hard to find, and a good scone recipe is like the Holy Grail. I have tried so many scone recipes over the years, starting with the ones I made in year 9 Home Economics. I believe I have recently stumbled upon an absolute unicorn of a recipe. It produces huge, fluffy scones every single time- try it and prepare to be amazed!
- 500g plain flour
- 32.5g baking powder
- 75g caster sugar
- 150g softened butter
- 200ml buttermilk
- 1 egg, beaten
- 5g vanilla
- 1 egg beaten with a generous splash of milk, for brushing
- Strawberry jam and whipped cream, to serve
- Preheat oven to 200 degree Celsius. Line a flat baking try with non-stick paper.
- Combine all dry ingredients in a bowl.
- Rub in the butter to make a very fine crumb. If you have a food processor, you can use it here, but I find it just as quick and easy with softened butter to use my hands.
- Combine all the wet ingredients in a bowl, then add to dry ingredients. Fold in gently with a spatula until mostly combined, the. Finish with your hands, being careful to handle the mixture as little and as gently as possible. Your mixture should be very moist.
- Turn out onto a floured surface, and gently shape into a ball. Roll out until about 1 inch thick.
- Cut your scones with a round biscuit cutter, or a round glass. Place on your prepared tray well spaced apart, like biscuits.
- Brush with egg and milk mixture.
- Bake for 12mins.
You should have well-risen, beautiful scones. Spread liberally with jams and cream and enjoy! No strange steps like pre-heating the oven tray, or adding lemonade and cream, just perfect, old fashioned English scones.