"Perfect" Scones

Eve 22/09/13

Well, lets see if they are perfect...

Look at that scone, so fluffy and light. So rich and moist. There really are perfect! I was given this recipe from a close family friend who trained to be a chef in South Africa, now living in Scotland. 

This is the ideal fall-back recipe. An easy fail-safe scone that you can make, start to finish in under 30 minutes, perfect for a speedy afternoon tea make.
These are a healthy portion. I used a 9 cm pastry cutter with a fluted edge. I love the size of this scones, there is nothing worst than a tiny scone, you have two and then you feel guilty.  
Little scones are evil...
Big scones are good...

Scones are light, fluffy dough-based cake/biscuit that originated in a 16th century. They are slightly made in the same way as a pastry or crumble. You rub the fat, typically butter, into a mix of flour, sugar and leavening...

You don't want to rub the butter in too much. You want the butter to be visible and flaky. Add some cold milk and mix the scone mix into a dough. Try to work the dough as little as possible to achieve fluffy, well risen scones.

Cut out...

And bake! 
These bad boys are so simple to make and so easy to eat and enjoy. Make double if in doubt as they disappear quickly. You can actually freeze these scones uncooked and cook them from froze, a perfect quick treat, as if the scone aren't quick enough to make by themselves.

"Perfect" Scones
Posted by Eve
Makes 6

  • 225g Self-raising flour
  • 1 tsp. Baking powder
  • 25g Caster sugar
  • 50g Butter, slightly soften
  • 140ml Cold milk, 
  • 1 Egg, for glazing
  1. Preheat the oven to 220c/ 200c fan/ gas mark 6 and line a baking tray with parchment paper.
  2. Put the flour, baking powder and sugar in a bowl and add the butter. Using the tips of your fingers, rub the butter into the dry ingredients. Once you have finish rubbing, the butter should be flaked into the flour and still visible.
  3. Slowly add the milk and mix with a round-bladed knife lightly until the scone dough just comes together.
  4. Tip out onto a surface and gently pat and roll into a dough. Try not to handle the dough too much. Roll out to 2 cm thick.
  5. Using a 9 cm cutter, cut out the dough into circles. Don't twist the cutter when cutting the scone or else they won't rise as well. Brush with the beaten egg.
  6. Bake the scones for 14 minutes until golden brown and risen.
  7. Serve warm with lashings of strawberry jam.


The scones are best eaten on the same day of baking. Will keep for the maximum of 2 days. To refresh, place in a moderate oven for 5-10 minutes until softer and warm.