Cookbook:Basic Scones

Basic Scones
CategoryBaking recipes

Cookbook | Ingredients | Recipes

Ingredients edit

Procedure edit

  1. Preheat the oven to 450° F (225° C).
  2. Sift flour, baking powder and salt into a bowl. Rub in butter. Add sugar. Add the milk and mix with a knife until obtaining a soft, not sticky, dough.
  3. Turn the dough on to a lightly floured board and knead it quickly until it is smooth.
  4. Roll out the dough to about ½ inch (12 mm) thickness. Cut 16 rounds with a 2-inch fluted cookie cutter and transfer them to a buttered cookie sheet. Brush the tops with milk.
  5. Bake towards top of the hot oven for 8–10 minutes or until well risen and golden brown.
  6. Cool on a wire rack.
  7. Serve tea scones with butter, whipped cream, and jam.

Notes, tips, and variations edit

  • Raisin scones: add 1–2 tbsp raisins with the sugar.
  • Lemon and raisin scones: add 1 tsp finely-grated lemon peel and 1–2 tbsp raisins with the sugar.
  • Orange and cherry scones: add 1 tsp finely-grated orange peel and 1–2 tbsp finely chopped candied cherries, washed and dried, with the sugar.
  • Date and walnut scones: add 1 tbsp finely-chopped dates and 1 tbsp finely-chopped shelled walnuts with the sugar.
  • Cinnamon scones: sift 1 tsp cinnamon with the flour.
  • Ginger scones: sift ½ tsp ground ginger with flour.
  • Honey scones: use 1 tbsp honey and reduce the ½ cup milk to 7 tbsp.
  • Chocolate chip: mix in 2 tbsp chocolate chips