Afternoon tea is just not the same without warm scones.Learn how to make scones in just a few easy steps.
Step 1
First preheat your oven to 230C. It’s important to have the oven preheated to give the scones that immediate heat burst which will create a lighter scone.
Step 2
Then sift three cups of self raising flour in a bowl.
Step 3
Add a pinch of salt, one teaspoon caster sugar and 50 grams of chopped, cold butter and use your fingertips to rub the butter into the flour.
Step 4
Be sure to lift your hands during this process as this helps to aerate the mixture.
Step 5
Make a well in the centre of the mixture and add one and a quarter cups of milk.
Step 6
Use a round bladed knife (like a butter knife) to stir the milk into the flour, using a cutting action.
Step 7
The dough should be soft but sticky, so add more milk if necessary.
Step 8
Turn the dough onto a lightly floured work surface and very gently knead until the dough just comes together. It’s important to knead very lightly, as heavy, long kneading develops the gluten in the flour and creates denser, heavier scones.
Step 9
Use your fingertips to gently pat the dough to a 2cm-thick disc. Avoid using a rolling pin as this is too heavy for scone dough. The trick to scones is to be as light handed as possible.
Step 10
Dip a pastry cutter into flour to help prevent it from sticking, and then gently press on the dough to cut. Place the scones, side by side, onto a lined or floured oven tray.
Step 11
Brush the tops of the scones with a little extra milk for a glaze, or sprinkle with extra flour for a softer finish.
Step 12
Bake the scones on the top shelf of the oven for an instant blast of heat. Bake for 10 to12 minutes or until scones are golden and have risen.
Step 13
Gently tap a scone to check if it’s cooked through. If it’s ready, it should sound hollow.
Step 14
Turn hot scones out onto a clean tea towel – this helps keep the scones soft.
Step 15
Serve warm with butter or jam and cream.
