Sunday, 22 October 2017

Blogtober Day 21 - Easiest Scones Ever Recipe!

On Saturday (i.e. the day this was supposed to be posted) I pretty much had a Major Baking Day. I made an apple pie (compete with my first ever lattice top!), mini apple pies, snickerdoodles, gingerbread cupcakes (with salted caramel icing), and, because I wanted a scone for lunch, some scones. And because I've never done a recipe post before, I thought I'd put up my 'easiest scones ever' recipe!

This makes 6-ish scones. Well, 6, and a bit. The original recipe may have said to use buttermilk, but I never have it so I just use semi-skimmed. If you want proper buttermilk scones, you might need a bit more sugar. IDK, if I'm running to the shop for buttermilk, I may as well run to the shop for scones, so use what you have. (Also, that is a lie, because these scones are better than shop-bought, especially when just out of the oven).


  • 225g self-raising flour
  • 1/2 tsp salt
  • 55g butter (cold and diced, preferably)
  • 30g caster sugar (I sometimes use golden caster if I have it instead)
  • 140ml milk

  1. Preheat the oven to 200C. Get a baking sheet and either oil it or put baking paper on it (I use the paper)
  2. Sift the flour and salt into a bowl and rub the butter into it with your hands until it resembles breadcrumbs.
  3. Stir in the sugar, then add the milk until it forms a soft dough. 
  4. Turn out onto a floured surface and knead briefly until smooth (be quick and don't do this too much)
  5. Roll out to about 1 inch thick and cut out with a pastry cutter.
  6. When you don't have enough left to cut out another, just make it into a vague scone-y shape with your hands and stick it on the tray too. Bonus scone!
  7. (Optional: brush the tops with milk or a beaten egg. I forget to do this like 70% of the time)
  8. Bake for ~20 minutes until well-risen and brown.
  9. Eat delicious scones. 

... I should make more scones. 

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