So I heard that we missed out on ‘National Cream Tea Day’ last week but to be perfectly honest, cream tea’s are something that we can enjoy any day of the year and this just gave me the push to share our amazing Scone Recipe with you all….with a twist of colour!
How amazing do these rainbow scones look guys??? I love the boost of colour from the sprinkles and this just makes them more on trend, and perfect for parties too. Hands up I am the Queen of Scone Tasting and believe you me I do frown on dry, flat, scones which sadly I have had in many tea rooms or restaurants across the UK, so for me the perfect scone has to be delicious and memorable, which ours gladly are.
A scone is really so simple to make. Flour, butter, milk, sugar and a pinch of salt are the five main ingredients, mixed all together to make a dough, then rolled out and cut into round shapes to be baked in the oven for 10 to 12 minutes.
The only challenging part (which is super easy with practice) is the rubbing together of the flour and cold butter which you rub through your fingertips to make a bread crumb consistency before adding your sugar and milk. If you have a blender at home, you could do this stage by adding the flour and cold butter into the blender on high speed to make your breadcrumbs much quicker. However I prefer to make my scones by hand, and you get flakes of butter in the mixture which create a much creamier buttery scone when baked.
Our Recipe can make 6 large scones, or 8 to 10 smaller size scones depending on the sizes of your cutters, or your preference (see notes). I prefer a large scone with lots of clotted cream. If you like fruit scones you can add raisins into your scones by adding 1/4 cup of raisins or sultanas into the dry mix before adding your milk.
Tea, jam, cream and strawberries ready! Our Homemade scones are light, creamy, soft and very worth the bake. Best served warm too 🙂
Happy Scone Baking!
- Makes 6 Large or 8 Small Scones
- 300gr Self Raising Flour
- 85gr Unsalted Butter (cold)
- 60gr Caster Sugar
- Pinch of Salt
- 150ml Whole Milk
- Baking Trays
- Baking or parchment paper
- Round Cutters
- Preheat your oven to 180C/340F and line a baking tray with baking or parchment paper.
- Sieve your flour into a large mixing bowl and add your butter in small cube pieces on top of the flour. Use both of your hands to rub all of the butter and flour together (scooping your hands down through the flour lifting it up as you go using your thumbs and four fingers to rub the butter through the flour. Continue through the mix until you get a breadcrumb consistency.
- Add your salt, caster sugar and sprinkles and use a spoon to mix all together.
- Add your milk into your dry mix and use a knife to mix all together, then use your hands to bring the scone dough together into a ball.
- Dust your work surface with flour and place your scone dough down, then knead the dough gently by folding the dough in on itself a few times to smooth out the creases, but do not overwork as you want the dough to be springy still.
- Sprinkle some flour on top of the dough, then use a rolling pin or the flat of your hands to flatten the dough out to roughly 3cm thickness.
- Use your round cutters to cut your scones out, pressing down into the dough, twisting round then lifting your cutter away. Try not to press down or flatten your scones as you want them to rise higher.
- Place your scones onto your baking tray and bake in the centre of your oven - 10 minutes for smaller sized scones or 12 minutes for larger sized scones until they have turned golden brown.
- Leave your scones to cool before cutting into two halves dusting with icing sugar and serving with lots of jam and cream.
♥ Your scones are best served fresh after baking, however they will keep up to 2 days in a cake tin or tupperware container, warming for 30 seconds in the microwave before serving. You could also freeze your scones up to 2 months in a freezer bag, leaving overnight to defrost.