Scone Recipe

Name: Homemade Scones Recipe
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 6
Cuisine: Scotish
Ingredients: 275 g self Raising Flour; 1/4 tsp Salt; 1/2 tsp Baking Powder; 85 g Butter; 25 g Caster Sugar; 150 ml Milk; 1 tsp Vanilla Extract; 1 Egg ( For Washing)

By Jon Andrew

About This Recipe

When you think of Scones you probably think of Cream Teas with Clotted Cream and Jam right ?

Scones are indeed delicious for an afternoon Tea, but did you know that Scones were also used for topping Lamb Cobbler until Suet Pastry was used instead.

Scones are very versatile, ideal for the Perfect cream Tea or as a savoury topping for a Cobbler.

I like to east a Scone with Clotted Cream and Jam, or is it Jam and Clotted Cream ? Which do you put on first ? ...

History of the Scone
Originating in Scotland in the 16th century, scones were initially made with oats and baked on a griddle, resembling a type of flatbread.

The term "scone" is believed to derive from the "Scone" stone, where Scottish kings were once crowned, symbolizing a connection to national identity.

Over time, the recipe evolved, particularly during the 19th century, when the introduction of wheat flour and the practice of baking in an oven transformed the scone into the lighter, sweeter version we recognize today.

This period also saw the addition of ingredients such as currants, raisins, and other fruits, enhancing the flavor and texture.

The scone became a staple of the traditional British afternoon tea, popularized by figures such as Anna Maria Russell, the Duchess of Bedford, in the early 1840s.

Today, scones are enjoyed worldwide, often served with clotted cream and jam, and continue to be a popular treat that embodies the rich cultural heritage of the British Isles.

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Serves: Six

Medium

Cook in: 15 min

Prep: 35 min

Equipment:
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What are Scones?

Scones are a type of baked good that originated in the United Kingdom, typically enjoyed during afternoon tea.

They are made from a simple mixture of flour, sugar, baking powder, butter, and milk or cream, resulting in a light and crumbly texture.

Scones can be served plain or with various additions such as fruits, nuts, or chocolate chips, and are often accompanied by clotted cream and jam.

How to make Scones

Cuisine: Scotish

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Ingredients Nutrition Cost

275 g self Raising Flour
1/4 tsp Salt
1/2 tsp Baking Powder
85 g Butter
25 g Caster Sugar
150 ml Milk
1 tsp Vanilla Extract
1 Egg* For Washing

VegetarianNut free

Nutrition:
This is based on a single scone
70g serving

Calories: 262High
Protein: 4.5g
Fat: 12g
Carbohydrates: 33gHigh
Fiber: 0.8g
Sugar: 9.3gHigh

High caloriesHigh Carbs.High sugar

Cost to make:
£1.31 / $1.66 (Est.)

*Prices may vary.

Cooking Instructions

Heat the oven to 200 c
Line a baking trays with parchment.
Mix the flour, salt and Baking powder together in a large bowl so that all of the ingredients are well combined.
Then break up the soft butter into the bowl and work into a breadcrumb consistency with your fingers. Don't worry about over working this too much, a few lumps of butter will not hurt.
Mix in the Caster Sugar
Mix the vanilla extract and the milk together then add this to the dry mix.
Work this mixture into a dough, if you find it is too sticky (If it sticks to your hands) add a bit more flour until it dries up a bit.
Cover this and leave it to rest for 30 minutes.

Roll the dough out on a lightly floured surface so that is between 1 and 2 inches thick. The thicker the dough is at this stage the larger your scone will be.
Using a 7.5 cm cake cutter , cut out as many scones as you can, then re roll the remaining dough and repeat the process.
You can brush the top of the scones with a little egg wash if you like, to help them go brown.
Place the scones on the baking tray then cook in a pre heated oven @ 200 c for 15 minutes.
Let the scones cool down on a wire cake rack for about 20 minutes before serving them with thick clotted cream and jam.

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Chefs Tips

Once you have made these Scones the only desicion you will have to make is Cream or Jam first.

Variations

None

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