Nothing quite beats a freshly made scone topped with strawberry jam and freshly whipped cream.
These scones are so soft and fluffy and the perfect thing to make when someone pops by
to enjoy with a cup of tea.
Welcome to recipes by Carina where I share with you how to make classic and simply delicious
recipes, make sure to subscribe or follow my page for a new recipe each week.
To make these sones we’re going to start with the dry ingredients.
In a medium sized bowl measure out three cups or 375g of all purpose or stand flour.
You’ll notice I give the recipe amounts in cups and gram so no matter where you live
in the world you should find this recipe easy enough to follow.
If you would like the full recipe for these scones it will be on my website as well as
the full measurements listed in the description box below.
This is definitely the most traditional way of making scones, but I also do sometimes
make lemonade scones if I want to whip something up quite quickly without too much effort.
This recipe uses the method of rubbing the butter into the flour whereas lemonade scones
use a mixture of cream and lemonade or sparkling water to create a really light and fluffy
scone.
Both have their pros and cons but you definitely do get a better product with this method.
To the flour we’re going to measure out 2 tablespoon of baking powder.
This is a lot but it really helps to give so much rise to the scones, making them so
light and fluffy so please don’t try and adapt the recipe to leave any out.
Make sure to double check you are using baking powder and not baking soda or you’ll end
up with scones that will be pretty bitter and inedible.
Next up is a little sugar to sweeten things up.
Another favourite is cheese scones which you can adapt this recipe to make so if you are
making them savoury or you just don’t want to much sweetness you can of course leave
some or all of the sugar out.
Add a pinch of salt to the bowl to round out the flavours and using a wooden spoon give
everything a good mix to combine.
This recipe will make about 10 scones but you can of course double or halve the recipe
depending on how many you would like to make.
They’re definitely the best the day you make them so I wouldn’t really recommend
making them in advance.
Let me know in the comments below if you would like me to do a recipe for lemonade scones
as it’s one of my favourite ways of using up any cream I have left in my fridge.
When the dry ingredients have been mixed together we can measure out the butter.
We’re going to need about 60g, a 1/4 cup or half a stick of cold butter, make sure
it’s cold out of the fridge as we really don’t want it to start melting.
Using a knife cut it into quarters or smaller cubes if you would like and add it to the
bowl with the dry ingredients.
This method is very similar to when you make pastry if you’ve done that before, we want
to combine the butter into the flour.
Make sure you’re using clean dry hands for this or instead you can use a pastry cutter
if you have one.
Using the tips of your fingers, coat the butter in the flour mixture and press it down, rubbing
it into the flour before picking up more.
Continue doing this until you are left with about pea sized pieces of butter, we don’t
want it completely smooth.
You may find this a little difficult if you do have quite hot hands but if you feel like
your butter is starting to melt you can put the bowl in the fridge for 10 minutes for
it to firm back up.
A way to try and stop this is make sure the butter is always coated in flour, its much
less likely to melt this way.
Once your butter and flour mixture is looking pretty similar to this it’s time to add
the milk.
I would suggest regular milk here instead of low fat, it just gives the scones a much
better texture.
Measure out a cup or 250mls of milk and pour it into your bowl.
Using your wooden spoon or a butter knife actually works really well here combine the
scone dough together.
We want to be really careful here as over mixing is usually what will ruin your scones,
making them really tough and dry.
Just mix enough until you no longer have dry flour, as soon as you don’t see it you want
to stop.
Let me know below what your favourite toppings are for scones, like pancakes there are always
the classics.
With scones it’s usually jam and cream but you can also use quite a few different things.
Lemon curd, blueberries or fresh fruit with maple syrup, chocolate spread or savoury options
like smoked salmon or avocado would all be so delicious.
When the dough is combined, turn it out onto a floured work surface.
It won’t be smooth at all, you should be able to see little pieces of butter, this
is what is going to give our scones that perfect texture.
Using your hands and a floured rolling pin, roll the dough out into a round that is about
1 inch or a couple centimetres in thickness.
Using around a 5 centimetre or two inch round cookie cutter cut round out of the scone dough.
A great tip if you don’t have a cookie cutter you can use anything else round instead, a
drinking glass will actually work perfectly.
You should be able to get about 10 scones out of this dough if you re roll out the cutting
from the first batch but this does all depend on the size of your cutter.
Another option is you can completely skip this step and just using a knife cut the dough
into 10 pieces, much easier if you’re not fussed about having perfect little round scones.
Take the scones and place them on a lined baking sheet, leaving some room in between
as they will rise up in the oven.
To help them brown better brush the top of each scone with a pastry brush and a little
milk, this makes all the difference so try not to skip this step.
Place the scones into a 220C or 420F oven for about 15 to 20 minutes or until puffed
up and golden brown.
Leave them to cool completely before serving.
They should break apart perfectly in the middle where they form a seam from baking.
Serve topped with strawberry jam and freshly whipped cream.
I hope you enjoy this recipe and give these scones a try, perfect for making for afternoon
tea on the weekend.
Thank you for watching and I will see you in my next video.