Scones

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By Darren Purchese

A classic, and a must on any afternoon tea spread. Scones should be light and fluffy so always handle them with light fingers so you don’t overwork the gluten thus making them tough. There are lots of scone recipes out there but this is my go to and its simple and easy, you’ll have fantastic results in no time.

Time

0

hour

45

minutes

Degree of Difficulty

Easy

Save

0

Portions

30
pieces

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Ingredients

Servings

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SCONES

550g self raising flour
300 ml cream, thickened, room temperature
300 ml milk, room temperature
1tsp caster sugar
½tsp salt

EGG WASH

2 egg yolks
 splash cream, thickened
½tsp salt
1

To get ready… Preheat your oven to a hot 200C/220C fan forced, you’ll need a round cutter. I like to use a 5 cm diameter size but really it’s up to your preference.

 

2

To make the dough… sieve the flour twice into a mixing bowl and add the salt and sugar. Add the cream and milk and mix to make a soft dough using a knife or pastry scraper. Be light with your fingers and try not to overwork the dough. If it feels too wet then you can add a tablespoon extra of flour but you are looking for a dough that is moist and pliable.

 

3

To roll and cut the scones… turn the dough out on a lightly floured bench and pat out to a thickness of about 3 cm. Use a 50 cm cutter to cut scones out of the dough. Dip the cutter in flour first and do not twist the cutter when removing, straight up and down is the best way. Push left over dough together and lightly knead, cut remaining scones until all the dough is used but do not roll out more than three times. Place the scones on a lined baking tray.

 

4

Make the egg wash… by mixing the yolks with the cream and salt. Carefully egg wash the top of each scone using a pastry brush, try to not let egg wash drip down the side of the scones which will affect the straightness of your scone rise.

 

5

To bake… bake in the oven for about 12-15 minutes until they are golden on the bottom and top.

 

1
0 hours 0 minutes

To get ready… Preheat your oven to a hot 200C/220C fan forced, you’ll need a round cutter. I like to use a 5 cm diameter size but really it’s up to your preference.

2
0 hours 0 minutes

To make the dough… sieve the flour twice into a mixing bowl and add the salt and sugar. Add the cream and milk and mix to make a soft dough using a knife or pastry scraper. Be light with your fingers and try not to overwork the dough. If it feels too wet then you can add a tablespoon extra of flour but you are looking for a dough that is moist and pliable.

3
0 hours 0 minutes

To roll and cut the scones… turn the dough out on a lightly floured bench and pat out to a thickness of about 3 cm. Use a 50 cm cutter to cut scones out of the dough. Dip the cutter in flour first and do not twist the cutter when removing, straight up and down is the best way. Push left over dough together and lightly knead, cut remaining scones until all the dough is used but do not roll out more than three times. Place the scones on a lined baking tray.

4
0 hours 0 minutes

Make the egg wash… by mixing the yolks with the cream and salt. Carefully egg wash the top of each scone using a pastry brush, try to not let egg wash drip down the side of the scones which will affect the straightness of your scone rise.

5
0 hours 0 minutes

To bake… bake in the oven for about 12-15 minutes until they are golden on the bottom and top.