Plain Scones
A classic Plain Scones recipe that's soft, light and incredibly easy to make. Using simple ingredients and a traditional method passed down from my Mum, these homemade British scones are the perfect base for countless variations.
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Servings: 10
INGREDIENTS
- 450 g Self-raising Flour
- Pinch of Salt
- 2 tsp Baking Powder (Baking Soda)
- 50 g Butter or Block Margarine
- 50 g Caster Sugar (Superfine Sugar)
- 200 ml Milk
- 100 ml Plain Yoghurt (dairy, soya, coconut...)
EQUIPMENT
INSTRUCTIONS
- Pre-heat your oven to 220°c (200°c for fan assisted oven, Gas Mark 7 or 425°F). Grease two baking sheets with a little butter and set aside.
- Sift the flour, salt and baking powder into a large bowl, holding the sift up to allow some air into them. Gently stir in the sugar.
- Using the tips of your fingers, rub in the margarine/butter to the dry ingredients, again lifting as you do to allow air in. Continue until you have a sandy consistency.
- Create a well in the middle. Whisk the milk and yoghurt together before pouring into the well. Using your hands, gently bring the ingredients together to form a soft, slightly sticky dough.
- Turn out onto a floured work surface and gently knead together, before stretching the dough to about 2-3cm thickness.
- Using a cookie cutter of your choice, cut your scones out and place them onto your pre-greased baking sheets. The smaller your cutter the more scones you will get. Reform and stretch the dough as required to use all of the dough.
- Leave your scones to rest on the tray for about 10 minutes before brushing the tops with some extra milk.
- Bake in your pre-heated oven for 10 minutes. If you are making smaller scones, keep a close eye on them as you may need to reduce the baking time to suit.
- Once cool enough to touch, transfer to a wire rack to cool completely or enjoy whilst still warm.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
NOTES:
Storage:
Plain Scones are best enjoyed fresh on the day they are baked. Store leftover scones in an airtight container at room temperature for up to 2 days. Warming them again can help bring them back to life if they've started to go a little stale.Freezing:
Scones freeze well. Allow them to cool completely, then freeze in an airtight container or freezer bag for up to 3 months. Defrost at room temperature and warm briefly in the oven before serving.Substitutions:
- Flour: If you don't have self-raising flour, you can make your own by adding baking powder to plain flour. As a guide, add about 2 teaspoons of baking powder per 150g of plain flour.
- Milk: Any milk will work in this recipe. Dairy-free milks such as soya, oat, or almond milk can be used with good results.
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