This basic scone recipe can be used for sweet or savoury scones, just add what you like!
- 3 cup Self Raising Flour
- 80 grams (3oz Butter (Lurpak if possible) Chilled, and chopped
- 1 cup Milk
- Preheat your oven to 220℃ (420℉) for Conventional Ovens. Fan forced and convection oven heats may vary.
- Add flour and butter to a food processor, and blend until fine crumbs. Alternatively, you can ‘rub’ the butter and flour together using your fingers. It takes a little longer, but it gives you a softer crumb.
- With the food processor on low, slowly add the milk, until a soft dough forms.
- Tip out onto a flour dusted surface, and lightly knead until combined. Roll out to about 1 inch thick, and cut out desired shapes. You can use a circle cutter, star, dinosaur, whatever, just be advised they will spread, so don’t get too attached to the shape!
- Place scones on a lined biscuit tray, close together as they help each other rise (they should be nearly touching when they go in the oven).
- Bake for about 15 mins at 220 C (420 F), until golden brown. If you bake in a base heat oven like me, bake them closer to the top of the oven, as the bottoms can burn quickly.
Scones can be eaten as soon as they are cool enough to handle! They are best served on the day they are made, possibly the next. They should be stored covered, in a dry environment once they are completely cool. Freshly baked scones have no preservatives, so try to make them as close to serving as you can. They shouldn’t be refrigerated or frozen.