Homemade scones with lashings of jam and cream, oh yes! Are you salivating? Everyones favourite right? If you hold the belief that making scones yourself is in the too hard basket, I’m here to tell you that you need to get rid of that belief right now, get into your kitchen and follow this recipe. Because I promise you, these scones are the easiest!
Here are my top tips when making scones:
- Whisking your dry ingredients together for 1 minute. This will aerate the flour, helping giving rise to your scones during baking.
- Ensure your butter is chopped into small cubes and chilled, straight from the refrigerator when added to the flour.
- When rubbing butter into flour, rub until it resembles course breadcrumbs or wet sand. Do not over rub as your fingers will begin to warm up and melt your butter, you want to avoid your butter from melting, even slightly.
- Scone dough is not meant to come together into a completely smooth dough, such as pastry dough. Lightly knead to bring it together on your work surface and pat it out into a 2cm-3cm round.
- Dip your cookie cutter into your flour, this will help the scones remove from your cookie cutter.
- When cutting out your scones, press your cutter straight down and bring straight back up, do not twist your cutter. This will ensure your scones rise evenly in the oven and not lopsided.
- Once finished baking, remove from oven, keep scones on your baking tray and cover with a clean tea towel. This will trap steam in the scones, allowing them to keep their rise and prevent any deflating. This will also soften the tops of your scones.
- Be sure to serve your scones with lashings of jam and cream!
Best served when they’re freshly baked (of course) and better yet, they aren’t time consuming by any means, yay! Under 10-ingredients, made by hand (no fancy equipment needed here) and baked in less than 15 minutes.
Enjoy your homemade scones for afternoon Sunday tea with lashings of strawberry jam and whipped cream. Serve with cups of tea and you have yourself a fabulous little tea party, can I join you?
Enjoy friends! Sam xPrint
Scones with Jam & Cream! Homemade scones have never been easier! Under 10-ingredients, no fancy equipment and baked in under 15 minutes. Serve with lashings of strawberry jam and whipped cream!
- 300g (2 cups) plain all-purpose flour
- 3 tsp baking powder
- 1 Tbsp caster sugar
- Pinch of salt
- 60g cold unsalted butter, cubed
- ½ cup (125ml) + 1 tablespoon milk, plus extra for glazing
- To serve
- 1 cup store-bought strawberry jam or jam of choice
- 1 cup thickened cream, whipped
- Pre-heat oven to 200ºC (390ºF). Line a baking tray with parchment paper, set aside.
- In a large mixing bowl, add flour, baking powder, sugar and salt. Take a hand whisk and whisk for 1 minute to aerate the flour.
- Add chilled cubed butter to the four and using your hands, rub the butter into the flour until it reaches the consistency of course bread crumbs or wet sand. Approx. 1 minute. NOTE: Ensure not to over rub your butter otherwise it will begin to melt in warm hands.
- Make a well in the centre and pour in the ½ cup milk. Using your hands, swirling and mixing the flour into the milk until just combined. Pour in remaining 1 tablespoon milk and mix until a dough just begins to form, do not over-mix, there will still be lumps of flour throughout.
- Lightly flour your bench top or board.
- Transfer dough onto floured surface and lightly knead to bring any loose bits together. Pat it out and form into a thick round, approx. 2cm-3cm high.
- Using a 6cm round cookie cutter, dip into some flour and press the cutter straight down into the dough, do not twist. Lift out and transfer scone onto lined tray. Repeat with remaining dough. Kneading together excess dough trims and repeat, creating more scones. This recipe makes around 6-8 scones.
- Using 1-2 tablespoons of milk, lightly brush the tops of each scone.
- Bake for 12-14 minutes or until tops are lightly golden and scones are solid.
- Remove from oven and cover scones and tray with a clean tea towel for 5 minutes. This will trap the steam in the scones, keeping them well risen. This will also soften the scones.
- Remove tea towel and serve warm with jam and whipped cream or cool scones completely on a wire rack and serve later.
Store in an airtight container, in the pantry, for 1-2 days. These scones are best consumed when they’re freshly baked!
Did you make this recipe? Let me know!