Classic buttery scones that are delicious for afternoon tea, a delicious treat, or something simple.
Scones
Scones are always my favourite treat in the summer, and when I go out for afternoon tea and cream tea. SO delicious and tasty. And I don’t know who I am trying to kid, I love them all year round and at any time I bake them. They are so simple yet so tasty, you cant beat a scone with cream and jam and a big pot of tea – right?!
Classic buttery scones
The wonderful thing about such a thing as this is that you can create so many different flavours – whether they are savoury or sweet! Therefore I decided to start off with a basic and buttery simple sweet scone so you can try to adapt it yourself, or you know you can follow this recipe to have a full proof scone!
My white chocolate & cranberry scones has always been a popular one, but in my honest opinion? You can’t beat a scone that’s fresh out of the oven with some clotted cream and strawberry jam. It is DELICIOUS and its my favourite.
Cream then jam vs jam then cream
As I went to school in Devon, but I holidayed in Cornwall, I try to settle all battles by halving my scones and one half being cream then jam, and the other being jam then cream.. honestly, you will never be able to stop the battle – but either way they are amazing!
Flavours
As mentioned above, you can adapt your scones to your taste completely. I have made lemon and blueberry scones, savoury cheese scones and even just the classic fruit scones. You can add chocolate to the mix, you can add spices – the possibilities are endless!
Afternoon tea
These buttery scones make a great staple for a homemade afternoon tea – YUM! Afternoon tea is a wonderful thing – sandwiches, cake and scones all in one sitting, you have the best of everything! I tend to use this recipe for my homemade afternoon tea, paired with my quiche recipe, salted caramel macarons and my yummy carrot cake – pass me a plate! Enjoy!
Classic Buttery Scones!
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Ingredients
- 90 g unsalted butter (cold/cubed)
- 1 tsp baking powder
- 1/4 tsp salt
- 350 g self raising flour (plus extra for dusting)
- 50 g caster sugar
- 1 tsp lemon juice
- 180 ml whole milk
- 1 tsp vanilla extract
- 1 egg (to glaze)
To Serve (optional)
- Jam any flavour!
- Clotted cream
Instructions
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Heat the oven to 220C/200C Fan/430F and place a lined baking tray in the oven to preheat.
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Tip the flour, salt, baking powder and butter into a food processor and pulse until it resembles bread crumbs – Pour the mixture into a bowl and stir in the sugar.
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Alternatively, rub the butter into the flour mixture till breadcrumbs are formed. Add the lemon juice to the dry mixture!
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Heat the Milk in the microwave or on the hob so its warm but not hot – microwave will take about 30 seconds – you don’t want it too hot!
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Add the vanilla to the milk and mix.
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Make a well in the dry mixture and add the liquid – stir with a spatula as it will be very wet at first – but it’ll soon dry out as the liquid is incorporated.
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Dust the work surface with some flour and tip the dough onto it – fold the dough over a few times so it is smooth but do not over work it!
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Roll the dough out till it is about 4cm thick.
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Dip a 5cm round cutter into the spare flour and cut out the scones – you will probably get four out of the first go! Repeat this again till you finish up all the dough!
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Take the tray out of the oven carefully and place the scones onto it – brush the tops with the beaten egg so its glazed and bake in the oven for 10 minutes – leave to cool slightly when baked.
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Serve with clotted cream and jam for the stereotypical deliciously yummy scone!
Notes
- You could easily make this mix and use a smaller cutter so that the scones are more delicate which I often do – I then usually get 12 out of the mix then!
- I often find these are delicious when still warm as it makes them lighter and fluffier – however they do last in an airtight container for 2-3 days!
- This recipe is based on the BBC Good Food recipe with a few changes to what I prefer!
- I serve with a strawberry/raspberry jam, and Rodda’s clotted cream!
ENJOY!
P.s. Jam then Cream? Or cream then Jam? Oh the eternal debate…
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J x
