Best Scones Ever! (Small Batch Recipe)

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Best Scones Ever! (Small Batch Recipe)

The Best Scones Ever is a big claim but I'm ok with it. After years of experimenting, I have finally found the perfect recipe for light and fluffy plain scones that rise perfectly and taste delish - no dry or crumbly scones here! What's more, this is a classic scone recipe with no dried fruit and no faffing.

4.95 from 17 votes

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings

Author Chloe

Equipment

Measuring Jug - Small

Whisk - Small

Wooden Board

Flour Shaker

Cookie Cutters - Round

Silicone Pastry Brush

Ingredients

250 g Self Raising Flour (Self-Rising) - plus a little extra or dusting
60 g Salted Butter
50 g Caster Sugar (Superfine Sugar)
½ tsp Baking Powder
½ tsp Sea Salt Flakes
150 ml Skimmed Milk

Optional for Glaze - Choose 1

1 Egg
1 tbsp Milk
2 tbsp Double Cream (Heavy Cream)

Instructions

Preheat the oven to 200c fan | 220c | 430f or equivalent.
Line a large baking tray with greaseproof paper or reusable baking mat.
Measure 250g Self Raising Flour and 60g Salted Butter into a medium mixing bowl.
Using your fingertips, rub the butter into the flour until breadcrumb like in texture.
Stir 50g Caster Sugar, ½ tsp Sea Salt Flakes and ½ tsp Baking Powder into the flour/butter mix.
Measure 150ml Skimmed Milk into a small jug. Add the milk to the crumbed flour mix a little at a time.
Keep mixing gently until it forms a dough. You may not need to use all of the milk. If you add a little too much, simply add a little more flour. Try to work the dough as little as possible and turn it out onto a lightly floured board.
Press the dough into a rough rectangle. It wants to be about 2cm thick. You can use the cutter to check that you can cut out 4 rounds.
Use a 2¾ inch / 7 cm fluted cutter to start cutting out rounds. Dip it into a little flour before each cut to prevent sticking. Place each round onto the lined baking tray cut.
Press the offcuts of dough together and pat it out to the same thickness as before. Try to work it as little as possible. Cut out another round.
Repeat once more. You should just have enough for one more.
Crack and beat 1 Egg then brush the tops of the scones to glaze. Alternatively use roughly 2 tbsp Double Cream or 1 tbsp Milk.
Pop in the oven for circa 15 minutes.
Take out the oven when golden brown and put on a rack to cool. Or eat them super hot out the oven smothered in butter. Your call.
Split and serve with butter, strawberry jam or another preserve or curd and clotted cream (in that order! Don't @ me)

Step by Step Video

Nutrition (Approx)