My scone recipe is literally the best recipe you'll ever come across and will ever need. It's perfectly light and crumbly, not dry or cakey and is the perfect canvas for spreading jam and clotted cream. Best of all, it takes all of 20 minutes to whip up a batch of 12.
The EASIEST Scone Recipe EVER!
500g plain flour
1tsp baking soda
2tsp cream of tartar
1tsp fine sea salt
130g unsalted butter, chilled and cubed
30g caster sugar
1 egg, beaten
215ml whole milk
60ml lemon juice, freshly squeezed and sieved
Optional: 20g chopped sultanas or raisins
1. Preheat oven to 220 degrees Celsius.
2. Sift the flour, baking soda, cream of tartar, sugar and salt into a large mixing bowl. Throw in the chilled butter cubes and rub into the dry ingredients with your fingertips till you get a coarse breadcrumb-like consistency.
3. Stir the lemon juice into the milk till it thickens and has curdled/split and then whisk in two-thirds of the beaten egg.
4. Add the eggy-milk liquid into the dry ingredients and mix briefly to make a wet dough. Place the dough onto a lightly floured work surface and knead lightly to bring it together. At this point you can add in the chopped sultanas to make fruit scones, or leave plain. Be careful not to over-knead.
5. Pat the dough down with your palm and then lightly roll with a rolling pin to about 2cm thickness. Cut out 6cm discs with a cookie cutter and place discs on a floured baking tray leaving 2cm gaps between each.
6. Mix a dash of milk with the remaining beaten egg and using a pastry brush brush the glaze over the tops of the dough discs and bake for 10-12 minutes till golden brown. Sprinkle icing sugar over the tops if you wish.
These scones are best served warm. You can make them ahead and then pop them back in the oven for a few minutes (they'll freeze well too - make sure to defrost at room temp before popping into the oven for a warm up). Don't forget the jam (raspberry is my personal preference) and lots of clotted cream! Jam on first, cream on TOP - Dems Da Rules.
No argument there, a wise lady advised me on Instagram that the jam first acts as a "glue" for the clotted cream and any other way is just asking for trouble. You know it now.
You never have to settle for an average scone ever again.
Lots of love,