Print This Post Print This Post

Fiona’s Scones

Feb 10, 2012 by     2 Comments    Posted under: A to Z of recipes, Quick and easy recipes

SconesA quick afternoon treat – warm English scones with cream and jam.

Makes 10

Preparation time 20 mins

Cooking time 10 mins

Cost per scone £0.12

1. Pre heat the oven to 220°C and grease a baking sheet with some butter.
2. Sift the flour, baking powder and salt into a large bowl.
3. Add the butter to the flour and rub it in quickly with your fingertips until the mixture resembles fine breadcrumbs.
4. Add the sugar.
5. In a separate bowl beat together the egg and buttermilk, (reserving 1 teaspoon to use as an egg wash later).
6. Add the egg and buttermilk to the flour mixture and bring it together with a palette knife.
7. Turn the dough out onto a lightly floured work surface and knead very briefly until it is smooth.
8. Gently roll the dough out to a thickness of 2.5 cms (1 inch) – the thickness is very important.
9. Use a 5cm (2 inch) circular cutter to cut out the scones.
10. Lift the scones carefully off the work surface with a spatula or palette knife and space them at least 1 inch apart on the baking sheet.
11. Brush a little of the reserved egg onto each scone, then bake immediately in the centre of the oven for 8 – 10 minutes – until they are well-risen and golden brown on top.
12. Scones are best served warm with clotted cream (or whipped double cream) and jam.

240g plain flour
3 teaspoons baking powder
Pinch of salt
90g butter at room temperature (cut into small cubes)
40g caster sugar
1 egg
2 tablespoons butter milk or yogurt

Additional Information
Traditionally scones are made with buttermilk, but if you can’t get hold of any then use a substitute – 1 cup of milk with 1 tablespoon of white wine vinegar or some yogurt instead.

Many recipes use self raising flour, but I prefer to use plain flour and add the baking powder myself – that way you know exactly how much baking powder there is in the flour. If you prefer self raising flour, then by all means go ahead and use it, but obviously then leave out the baking powder.

If you like sultana scones, then add 50g of sultanas at the same time as the egg and milk.
This is a very straightforward recipe and is from my eldest son’s friend’s mother’s neighbour in Kent. As scones are a firm favourite with my youngest son, these scones are now a regular feature on our menu at home! (But we usually have them with whipped double cream and jam, or only jam).

Nutrition Information

Nutrition per 100g per scone RDA women RDA men RDA child
Energy 378 kcal 149 kcal 7% 6% 8%
Protein* 7.1 g 2.8 g 6% 5% 12%
Total Fat 18 g 7.0 g 10% 7% 10%
Polyunsaturates* 0.2 g 0.1 g
Mono Unsaturates* 0.6 g 0.2 g
Saturated Fat 11 g 4.2 g 21% 14% 21%
Total Sugars* 9.9 g 3.9 g 4% 3% 5%
Carbohydrate* 48 g 19 g 8% 6% 9%

* Percentage Daily Values are based on a 2000 calorie diet for an average adult.
Your Daily Values may be higher or lower depending on your calorie needs.

Allergens: Wheat, Gluten, Egg, Milk,

Cost per recipe:£1.23
Cost per scone:£0.12



2 Comments + Add Comment

  • These are the lightest and tastiest scones I have ever tried. Usually scones are a bit ‘leaden’ but not these one!

    • Thanks Paul – I agree that these scones are excellent!

We would love to hear from you about this recipe!