Prep 15 mins
Cook 12 mins
The perfect scone is light, tall and wonderfully flavoured. This fits the bill exactly!
Make and share this The Ultimate Scone recipe from Food.com.
- Heat the oven to 220*C (425*F) Tip the flour into a mixing bowl with the salt.
- Shoot in the butter,then rub together with your fingers to make a reasonably fine crumbed mixture, lifting to aerate the mixture as you go.
- Stir in the sugar.
- Measure the buttermilk, then mix in the milk to slacken it.
- Make 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.
- Gently work the mixture together with a knife, until it forms a soft, almost sticky, dough.
- Work in any loose dry bits of the mixture with the rest of the buttermilk.
- Don't overwork at this point or you will toughen the dough.
- Lift out the dough and knead gently 3 to 4 times to get rid of any cracks.
- Pat the dough gently to a thickness of no more than 1 inch.
- Dip 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.
- Don't twist it.
- Gather the trimmings, pat lightly and cut into more scones.
- Place onto a baking sheet and sift over a light dusting of flour or glaze with some milk if you wish.
- Bake for 10 to 12 minutes until risen and golden.
- Cool on a wire rack, uncovered if you prefer crisp tops, covered loosely if you prefer soft ones.
- Serve with strawberry jam and a generous mound of clotted cream.
I'm not sure what I did. I made this 3 times. Each with different additions. Chocolate chips, walnuts, and gluten free chocolate chips. Each time I ended up having to add 2 more cups of flour becuase it was just too thin. Then I had to bake it almost twice as long as suggested. Though, beyond those 2 moments (which were easily adjusted) these turned out absolutely wonderful. Thanks for the recipe.
AMAZING recipe!!! I have tried a few scone recipes before and have never been as pleased before. After three times with this recipe (the 1st without altering the recipe and the 2nd and 3rd with variations) I am consistently delighted with the results. I find that, as mentioned in the recipe, I donâ€™t need all of the buttermilk/milk mixture and even using 2/3 of it produces a dough that looks stickier than I expected (though the end result is a nicely moist scone). I suggest lightly pressing a thin layer of raw sugar onto the top of the dough before cutting and baking as it creates a bit of extra sweetness as well as an attractive presentation. Iâ€™ve made a blueberry variation and an apple variation- both turned out wonderful and were big hits with my family. This recipe is certainly a keeper! Thanks MarieAlice!
This is IT! I've tried nearly every scone recipe here, and THIS is the one that makes us all go OM NOM NOM! :-D Delicious and very versatile, a perfect base for adding any ingredient you desire, they bake up light and fluffy, with no egg! I think that this is closest to what my Nana made, and I know she wouldn't put egg in a recipe if she could get away with it, since eggs were too costly back in the day. Especially not in scones, which were a 'hold you over' tea snack to keep you happy until dinner. Thank you so much for a wonderful recipe!