If you want to know how to make scones, the trick to making them with a good texture is not to handle them too much. As tempting as it is to just twist and turn that sticky dough – give yourself a talking to and resist doing it.
The more you squish, bash and roll the dough, the less likely the scones are to rise well in the oven.
Scones are always best eaten warm and fresh, but you can freeze them if they have properly cooled down. I remember my grandmothers scones which actually used to come out much lighter in consistency than mine, but I have no idea what recipe she used. I keep trying and tweaking to see if I can make ones like hers. Other people don’t notice though and seem to think these scones turn out well.
If you only have self-raising flour, you can use that, but reduce the amount of baking powder you use to about half.
I am actually tempted to try self-raising flour with the full amount of baking powder, but that might be a step too far.
I wanted very small scones for lunch bags so I made 24 with this batch. For good sized scones, make sure you cut out approximately 2 – 3″ rounds, with about half an inch or so in depth. You might get 10 – 15 larger scones from this size of batch.
- 500g Plain Flour
- 4 heaped tablespoons Baking Powder
- 85g Soft Butter
- 60g Caster Sugar
- 3 Eggs
- 200ml Milk (Approximately)
- Preheat the oven to 220C.
- I use my mixer but you could do this by hand. I add the flour, baking powder and butter and put the mixer on very low until the butter looks like it is very crumbly. You can do this by hand, but I prefer using the mixer.
- Add the sugar and stir it in.
- Take the eggs and beat them together in a jug. Add up to around 200ml of milk and beat it together. Put a little of the mixture to the side for glazing the top of the scones before they go into the oven. Add the egg/milk mix to the crumbly flour mix in sections. Add about a fifth at a time and mix it in gently. The dough should be fairly soft and sticky. You may have some liquid egg/milk left over once the mix is at the right consistency.
- Flour a surface to put the dough onto. You can use your hand or a rolling pin, but be careful not to use the roller too much or you'll end up with heavy scones. When you have flattened them to around half an inch or more, use a cutter to take out your scone shapes. When you put the dough together to flatten for the next round of cutting out, make sure you don't handle the mix too much.
- I use greaseproof paper in a couple of baking trays, and spritz on some cake release spray before putting my scones onto the baking trays. For this batch, I wanted very small scones, so I ended up with 24 small scones of less than 2 inches in diameter, but you could easily have 10 - 15 larger scones.
- Brush the tops of the scones with what you have put aside of the egg/milk mix. Put them in the oven for 10 minutes and then check them. They might need an extra 5 minutes or so. When the scones have risen and have a lovely gold colour on the top, then they are ready. I use a skewer in one to check mine, and if it comes out clean, I know mine are cooked through.
- When they are cooked, put them onto a wire rack to cool, and serve either warm or cold, with butter or jam and cream.