Easy Recipe for Scones

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This easy recipe for scones takes no time at all, importantly leaving you with more time to enjoy them! It also means you can whip up a batch at short notice, whether for Mother's Day, birthdays or afternoon tea.

Scones are a popular baked good, essentially a sweetened version of soda bread, which relies on bicarbonate of soda (baking soda) as their leavening agent, rather than yeast. And that's the reason this easy recipe for scones is so quick to make, as no waiting time is required for the yeast to rise.

Using only store cupboard ingredients that you likely already have at home, this super easy recipe for scones requires only your hands and some cutlery to mix - no fancy gadgets in sight. Couldn't be simpler, and I promise you can make these even if you have never baked before.

Whilst you don't have to dress your scones the traditional way with clotted cream and strawberry jam, it does taste extraordinarily delicious that way! And it also looks very pretty. 🍓 But here's the real question - do you put cream on first and then jam on top, or jam first followed by cream? I can never decide, so I make up the two halves each one way and get the best of both worlds.

Scones are best enjoyed fresh on the day they are baked, either slightly warm or at room temperature. Although you can keep scones at room temperature overnight, they absorb moisture from the air and become a bit soft. They'll still taste great, and you can always give them a few minutes in a low oven to crisp up the tops again. Luckily, small and freshly baked batches are entirely feasible with this easy recipe for scones - so bake as you go!

Here's what you'll need to make this easy recipe for scones:

350g plain flour, plus extra for dusting
2 1/4 tsp baking powder
1 1/4 tsp bicarbonate of soda
pinch of salt
85g unsalted butter, cubed
35g caster sugar
175ml milk, warmed slightly
2 tsp freshly squeezed lemon juice
1 tsp vanilla extract
1 egg, beaten

You'll also need a round biscuit cutter, either 5cm (small) or 6cm (large) in diameter.

And here's what you'll need to do:

• Preheat the over to 220C (425F) / 200C Fan.
• Measure the milk into a jug, heating it in the microwave for about 30 seconds, until slightly warmed but not hot. Add the lemon juice and vanilla extract, and give the jug a swirl to combine everything.
• The milk may start to look curdled - that is normal, and it will be fine to use. Set it aside until needed.
• Cube the butter, and beat the egg. Set them aside for later.
• Put the flour, baking powder, bicarbonate of soda and salt into a medium sized mixing bowl. Stir to combine.

• Add the butter, and using your fingers, rub it into the flour mixture until combined and the mixture resembles damp sand.
  
• Add the caster sugar, and stir until combined.

• Make a well in the flour mixture, and pour in the milk mixture.
• Using a large cutlery knife, stir in one direction to quickly combine. The mixture will be quite crumbly and wet, but do not over mix.
• Dust a work surface and your hands with some flour. Using your hands, scrape the dough out onto the work surface.
• Flatten slightly, and fold the edge of the dough towards the centre, about three or four times, until the dough is slightly smoother. Do not knead, as this will overwork the dough, and you'll be left with tough scones.

• Place an unlined baking sheet into the preheated oven.
• Flip the dough over, so that the smooth side is on top, and gently pat and shape it into disc, about 3cm deep. Stamp out your scones using the biscuit cutter.
• Gather up the remaining dough, fold together a few times, flip and again, shape into a disc. Stamp out more scones, and repeat until all the dough is used up.
• I get about 8 scones using a large 6cm biscuit cutter and about 15 using a small 5cm cutter.

• Using a pastry brush, brush the tops of the scones with the beaten egg.
• Remove the baking sheet from the oven, and carefully transfer the scones onto the hot sheet.
• Bake in the oven for about 12 minutes for large scones and 10 minutes for small scones, until risen and golden on top.
• Remove from the oven, cool slightly, and transfer to a wire rack.

• Serve slightly warm, or at room temperature, with clotted cream and strawberry jam!

Easy Recipe for Scones

By Wendy | Serves 4

This easy recipe for scones comes together very quickly, meaning you'll have more time to enjoy them!

Prep Time: 15 minutes
Cook time: 12 minutes for large scones
Yield: 8 large scones (or 15 small ones)
Course: Snack
Cuisine: British
Tags: Afternoon Tea, Cream Tea

Ingredients

350g plain flour, plus extra for dusting
2 1/4 tsp baking powder
1 1/4 tsp bicarbonate of soda
pinch of salt
85g unsalted butter, cubed
35g caster sugar
175ml milk, warmed slightly
2 tsp freshly squeezed lemon juice
1 tsp vanilla extract
1 egg, beaten

Method

1. Preheat the over to 220C (425F) / 200C Fan.
2. Measure the milk into a jug, heating it in the microwave for about 30 seconds, until slightly warmed but not hot. Add the lemon juice and vanilla extract, and give the jug a swirl to combine everything.
3. The milk may start to look curdled - that is normal, and it will be fine to use. Set it aside until needed.
4. Cube the butter, and beat the egg. Set them aside for later.
5. Put the flour, baking powder, bicarbonate of soda and salt into a medium sized mixing bowl. Stir to combine.
6. Add the butter, and using your fingers, rub it into the flour mixture until combined and the mixture resembles damp sand.
7. Add the caster sugar, and stir until combined.
8. Make a well in the flour mixture, and pour in the milk mixture.
9. Using a large cutlery knife, stir in one direction to quickly combine. The mixture will be quite crumbly and wet, but do not over mix.
10. Dust a work surface and your hands with some flour. Using your hands, scrape the dough out onto the work surface.
11. Flatten slightly, and fold the edge of the dough towards the centre, about three or four times, until the dough is slightly smoother. Do not knead, as this will overwork the dough, and you'll be left with tough scones.
12. Place an unlined baking sheet into the preheated oven.
13. Flip the dough over, so that the smooth side is on top, and gently pat and shape it into disc, about 3cm deep. Stamp out your scones using the biscuit cutter.
14. Gather up the remaining dough, fold together a few times, flip and again, shape into a disc. Stamp out more scones, and repeat until all the dough is used up.
15. I get about 8 scones using a large 6cm biscuit cutter and about 15 using a small 5cm cutter.
16. Using a pastry brush, brush the tops of the scones with the beaten egg.
17. Remove the baking sheet from the oven, and carefully transfer the scones onto the hot sheet.
18. Bake in the oven for about 12 minutes for large scones and 10 minutes for small scones, until risen and golden on top.
19. Remove from the oven, cool slightly, and transfer to a wire rack.
20. Serve slightly warm, or at room temperature, with clotted cream and strawberry jam!

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