plain scones

Afternoon tea just wouldn't be the same without warm scones straight from the oven

Buttermilk scones

self-raising flour,

salt

cold butter, diced

golden caster sugar

buttermilk

tsp vanilla extract

milk

Heat oven to 220C/200C fan/gas 7. Put the flour, salt and butter into a food processor and pulse until you can’t feel any lumps of butter (or rub in butter with fingers). Pulse in the sugar.

Gently warm the buttermilk (don’t throw away the pot) and vanilla in a microwave or pan. Using your largest bowl, quickly tip in some of the flour mix, followed by some of the buttermilk mix, repeating until everything is in the bowl. Use a knife to quickly mix together to form a dough – don’t over-mix it.

Tip onto a floured surface and lightly bring together with your hands a couple of times. Press out gently to about 4cm thick and stamp out rounds with a 6cm or 7cm cutter. Re-shape trimmings, until all the dough is used. Spread out on a lightly floured baking sheet or two. Add a splash of milk into the buttermilk pot, then use to glaze the top of each scone. Bake for 10-12 mins until golden and well risen.

Make classic scones with this recipe, quick and easy scone recipe, that takes less than 30 minutes to prepare and bake.

How to Make Perfect Plain Scones

flour,

butter,

g golden caster sugar

Preheat the oven to 220ºC (200ºC fan oven) mark 7. Sift the flour into a bowl, add a pinch of salt and mix. Add the butter, cut into small cubes, then lightly rub in with fingertips until mixture looks like breadcrumbs. Add sugar and stir in.

Put the egg into a jug, add 2tbsp of the buttermilk or milk and beat together. Make a well in the centre of the crumble and add the egg mixture. Using a round-bladed knife, mix the egg gradually into the crumble. As the dough forms, bring it together with your hands; it should be soft but not sticky. If it feels dry, add extra buttermilk or milk, 1tsp at a time. Shape the dough into a rough ball, then pat into a round.

Lightly flour a clean worksurface and a rolling pin. Gently roll out the dough to&nbsp;at least 2.5cm thick. Dip a 5cm cutter in flour. Cut out each scone by placing the cutter on the dough and giving it a quick push down-wards. Don't twist the cutter; just lift it and ease the dough out. You'll get five or six scones out of the round. Gather the trimmings, re-roll to the same thickness and cut more, repeating until you have a total of eight.

Dust a large baking tray with flour and arrange the scones on it. Lightly brush each one with buttermilk or milk, then dust with a little more flour. Bake on the top shelf of the oven for 10-12min, or until well risen and golden. Transfer scones to a wire rack to cool for 5min or until just warm. Slice them in half and serve with unsalted butter or with clotted cream and strawberry jam.&nbsp;

https://streaming.hearstdigitalstudios.com/brightcove/578e42aee694aa370d885694/mp4/brightcove_good-housekeeping-uk_3800571006001_1468940983_1700_hd.mp4

Learn how to make scones in this simple how-to video from the Good Housekeeping Institute Cookery School.

How to make scones

There’s nothing quite like freshly baked flaky scones. Crisp and golden on the outside, soft and fluffy inside, and delicious with butter, jam, or cream. Simple and always a treat!

Easy Scones Recipe (Buttery & Flaky!)

all-purpose flour

3½ tsps baking powder

sugar

unsalted butter

Preheat your oven to 220°C (425°F) conventional (see note 2 if using a convection oven with a fan) and line a large baking tray with parchment paper. Set aside.

In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined.

Add in cold, cubed butter. Using a pastry cutter or your fingers, work it into the flour until the mixture looks like coarse crumbs with small pieces of butter throughout.

Pour in cold milk and gently mix with a fork (I like to fluff the mixture) until you have a shaggy dough. Be careful not to overmix.

Bring the dough together into a ball, then turn it out onto a lightly floured surface. Be careful not to over-knead or over-mix. Gently press it into a rectangle about ¾-inch thick.

Dip a 2½-inch cookie cutter (or straight-edged glass) in flour, then cut out the scones by pressing straight down—don’t twist. Gather the scraps, reshape, and cut again until you have about 9 scones.

Place the scones onto the prepared tray, close together (about ½-inch apart). Brush the tops with milk for a golden finish.

Bake for 15 minutes, or until the tops are golden brown. If the butter has softened before baking and the dough feels very soft, chill the scones in the freezer for 10 minutes before baking (see note 3).

Let the scones cool on the tray for 15 minutes before serving. For cream-filled scones, allow them to cool completely to room temperature so the cream doesn’t melt.

https://content.jwplatform.com/videos/JWbGXn9e.mp4

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Top 3 plain scones recipes from across the web

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Buttermilk scones

How to Make Perfect Plain Scones

Easy Scones Recipe (Buttery & Flaky...

The most viewed plain scones recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine