About this recipe:This is my recipe for easy scones that melt in your mouth and rise perfectly. They are perfect with jam and clotted cream, but you can have them however you like. See footnotes for variations.
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Method Prep:20min › Cook:15min › Ready in:35min
Preheat the oven to around 230 C and grease a baking tray with butter.
Put all the dry ingredients (flour, salt and baking powder) into a bowl and mix using a spoon or your hands.
Add the slices of butter and using your fingers, gently crumble them into the mix, letting the mix fall from a height to trap more air into the mix; then mix in the sugar
Warm the milk for around 30 seconds in a microwave until it is warm, then add all the wet ingredients to the warm milk (vanilla, buttermilk/lemon juice).
Make a deep well in the dry mix and add all of the wet mix and stir quickly using the end of a wooden spoon or a knife until the mixture is all combined
Spread some flour across a dry and clean work surface and put the dough mixture on it, and add a little extra on top. Fold the dough for a maximum of 4 times, do not over work it. Around this time place the baking tray in the oven to warm slightly.
Then form the dough into a 5cm thick spread. Take a cutter that is between 5cm-7cm in diameter and dip it in the flour. Press down into the dough, do not twist the cutter though, this will reduce the air in the dough. Continue with this until you need to form the dough new again and continue cutting until you have about 7 to 9 scones.
Take the tray out and place the scones on the tray about 2cm-3cm apart. And glaze using the egg beaten with the milk.
Bake for 10 to 15 minutes depending on your oven type.
There are some variations you could try: 1. Reduce the amount of sugar and replace with raisins or sultanas; 2. Add some cherries or dried apricots; 3. Use milk purely instead of egg and milk if you dislike milk.
Loved this receipe! Last time I attempted scones they came out dry and flat but with this receipe once you follow the precise instructions you get the result, fab, fat, risen tasty scones! Thanks to The Young Baker for posting this receipe! - 18 Oct 2015