The perfect fluffy scones! Top with jam and whipped cream
Tips for perfect scones: Try to not handle the dough as much as possible. To achieve fluffy scones the dough needs to keep as much air in as possible.
Ingredients
- 280 grams self-raising flour
- 1 Tbsp caster sugar
- 1 pinch of salt
- 20 grams softened butter
- 1 egg
- 185ml milk (full cream) plus extra for glazing
Instructions
- Preheat the oven to 220c fan forced and line a baking tray with baking paper. Move the rack in the oven so the scones will cook on the middle shelf.
- Add flour, salt, and sugar into a large bowl. You can sift the flour if you prefer, I did not.
- Using your fingers rub in the butter until the mixture becomes fine and crumbly.
- in a separate bowl lightly beat until combine and add to the mixture. Mix with your hands or a spatula until it forms a soft dough.
- dust a flat surface with a little self-raising flour and press/roll out the dough until it is 2.5cm thick. With a round cutter (can also use a cup) dust it lightly with flour and cut out as many rounds as you can. Gather the excess dough roll out and repeat until all dough is used.
- Heat the tray in the oven for 5 minutes before placing the scone rounds onto the tray. Leave a bit of space between each scone. Brush each scone with the extra milk.
- Bake for 15-20 minutes or until golden brown on top.
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