About this recipe:These scones are fluffy, soft and creamy (and very cheap to make)! If you have clotted cream, homemade jam and a cup of hot tea to eat with these when they are just baked, then you have youself the best cream tea!
225g (8 oz) plain flour
1 tbsp baking powder
30g (1 oz) caster sugar
60g (2 oz) cold butter, cubed
1 cold egg
125ml (4 fl oz) cold cream
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Method Prep:20min › Cook:12min › Ready in:32min
Preheat oven to 250 C for 20 minutes.
Place a lightly greased baking tray on top of the oven while preheating (so you have a warm/hot tray to use later).
In a large (best chilled) bowl, mix the flour, baking powder, sugar well. Rub the butter in with your finger tips until the flour resembles the breadcrumbs. Make a well in the centre, add in the egg and cream. Stir with a fork to form a sticky dough.
Lightly dust a work surface. With floured cold hands, lightly gather the dough to form a ball.
Pat into a thick disk (a must as thick ones produce dry scones) and cut into 5cm rounds with a pastry cutter. Regather the leftover dough to cut more out. Make sure you don't over work the dough or the scones will be tough.
Take the hot baking trays out and place all the scones on the sheets at once. Dust with extra flour on the top.
Put the scones on the upper 1/3 of the oven and turn the oven down to 230 C immediately after the oven door is closed. Bake them for 10-12 minutes only.
The scones should be lightly (pale) golden only as they will continue to cook after taken out from the oven (with the heat).
Cold ingredients, hot oven and light handling are the tricks to a light and fluffy scones. They are best eaten fresh.
These must rate as the worst receipe for butter scones I have ever made. I have only once used receipes from this site this is my second receipe and will be my last. I have printed off a better and more reliable all butter receipe. I shall therefore not waste my time with this site again. - 14 May 2016