The Ultimate Scone Recipe: Irresistibly Light and Easy to Make!

Recipe · Classic Baking

The Easiest Scone Recipe Ever

Light, crumbly, quick, and absolutely made for jam and clotted cream

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.

Ingredients

• 500g plain flour
• 1 tsp baking soda
• 2 tsp cream of tartar
• 1 tsp 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

Method

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 until you get a coarse breadcrumb-like consistency.
3. Stir the lemon juice into the milk until it thickens and has curdled or split, 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 the 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. Bake for 10 to 12 minutes until 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, just make sure to defrost at room temperature before popping them 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,
Reshmi xoxo

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