This delicious teatime scone recipe is quick and easy to prepare. Serve with your favourite jam and of course clotted cream!
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Yields:
12 serving(s)
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Cal/Serv:
229
Ingredients
450g
(1lb) self-raising flour, plus extra to dust
100g
(3 ½oz) chilled butter, cubed
50g
(2oz) caster sugar
200ml
(7 fl oz (⅓ pint)) semi-skimmed milk
2
med medium eggs
1tsp.
tsp vanilla extract
Directions
Step 1
Preheat the oven to 220ºC (200ºC fan) mark 7. In a food processor, pulse together the flour, butter and sugar until the mixture resembles breadcrumbs. Transfer to a large bowl. Alternatively, sift the flour into a bowl with the butter, then lightly rub with fingertips until mixture looks like breadcrumbs. Stir through the sugar.
Step 2
In a large jug, mix together the milk, eggs and vanilla extract. Pour the wet ingredients into the dry, and using a blunt-ended cutlery knife, mix together to make a soft dough.
Step 3
Turn mixture on to a floured surface, bring together and pat down to 2.5cm (1in) thick. Cut out the scones using a 7.5cm (3in) fluted cutter, cutting straight down rather than twisting, and transfer to a floured baking tray. Repeat with remaining dough.
Step 4
Brush the tops of the scones with a little milk, then bake for 12-15min, until golden and risen. Allow to cool slightly before serving with clotted cream and jam.
Fruit scones
For fruit scones, mix in 100g (3 1/2oz) sultanas or mixed dried fruit when adding the wet ingredients to dry.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
