The perfect scone is light, tall and wonderfully flavoured. This fits the bill exactly!
My Private Note
Units: US | Metric
- 1Heat the oven to 220*C (425*F) Tip the flour into a mixing bowl with the salt.
- 2Shoot in the butter,then rub together with your fingers to make a reasonably fine crumbed mixture, lifting to aerate the mixture as you go.
- 3Stir in the sugar.
- 4Measure the buttermilk, then mix in the milk to slacken it.
- 5Make a bit of a well in the middle of the flour mixture, then pour in most of this buttermilk mixture, holding some back just in case it's not needed.
- 6Gently work the mixture together with a knife, until it forms a soft, almost sticky, dough.
- 7Work in any loose dry bits of the mixture with the rest of the buttermilk.
- 8Don't overwork at this point or you will toughen the dough.
- 9Lift out the dough and knead gently 3 to 4 times to get rid of any cracks.
- 10Pat the dough gently to a thickness of no more than 1 inch.
- 11Dip a round fluted cutter into bowl of flour and cut out the scones by pusing down quickly and firmly on the cutter with the palm of you hand.
- 12Don't twist it.
- 13Gather the trimmings, pat lightly and cut into more scones.
- 14Place onto a baking sheet and sift over a light dusting of flour or glaze with some milk if you wish.
- 15Bake for 10 to 12 minutes until risen and golden.
- 16Cool on a wire rack, uncovered if you prefer crisp tops, covered loosely if you prefer soft ones.
- 17Serve with strawberry jam and a generous mound of clotted cream.
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Nutritional Facts for The Ultimate Scone
Serving Size: 1 (527 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 245.1
- Calories from Fat 77
- Total Fat 8.5 g
- Saturated Fat 5.2 g
- Cholesterol 22.1 mg
- Sodium 178.9 mg
- Total Carbohydrate 36.5 g
- Dietary Fiber 1.0 g
- Sugars 6.1 g
- Protein 5.2 g