Big Fluffy Scones Recipe

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These Big Fluffy Scones aren't just on the larger side or simply not dainty and small, they're truly big! And like all of my scone recipes, they're most certainly fluffy too.

5 from 5 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 9cm/3½"

Silicone Pastry Brush

Ingredients

500 g Self Raising Flour (Self-Rising) - plus a little extra or dusting
120 g Salted Butter
100 g Caster Sugar (Superfine Sugar)
1 tsp Baking Powder
1 tsp Sea Salt Flakes
300 ml Skimmed Milk

Optional for Glaze - Choose 1

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

Instructions

Preheat the oven to 200℃ fan | 220℃ | 430℉ or equivalent.
Line a large baking tray with greaseproof paper or reusable baking mat if needed.
Measure 500g Self Raising Flour and 120g Salted Butter into a medium mixing bowl.
Using your fingertips, rub the butter into the flour until breadcrumb like in texture.
Stir 100g Caster Sugar, 1 tsp Sea Salt Flakes and 1 tsp Baking Powder into the flour/butter mix.
Measure 300ml Skimmed Milk into a small jug. Add around half the milk to the crumbed flour mix.
Mix gently until all the milk is absorbed.
Add more milk little at a time and keep stirring until the dough can be pressed together to form a clump.
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. Sprinkle extra flour as needed.
To make the scones extra light and fluffy, add some quick folds to the dough. Repeat whichever method you choose twice for best results. Pat back into the original size rectangle between folds.
The first method is to fold the dough in half...
...and then in half again.
Or you can use a knife to cut the dough into quarters...
...then stack the quarters on top of each other. I prefer this method as it creates the cleanest layers.
Press the dough back out into a rectangle which is just large enough to cut 4 scones. Use a 9cm/3½" round cookie cutter to check the size. Use the edges of your hands to push the sides of the dough in so the rectangle is even and as thick as possible.
Press the fluted or round edge of the cutter to cut 4 scones. Dip the cutters into a little flour before each cut to prevent sticking. Do not twist the cutter, press down and lift straight up,
Place each cut scone onto the baking tray.
Press the offcuts of dough together firmly without twisting them to preserve the layers.
Pat it out to the same thickness as before. Try to work the dough as little as possible. Cut out another round.
Repeat once more. You should just have enough dough. Make sure to keep the dough even and with square edges.
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.
Put the tray in the oven for circa 15 minutes.
Take out the oven when golden brown. Put on a rack to cool. Or eat them warm and smothered in butter.

Nutrition (Approx)