Scones (Classic, Fruit Hearts and Cheese Stars)

Scones (Classic, Fruit Hearts and Cheese Stars)

It’s hard to resist a freshly baked scone and this recipe will make the lightest and fluffiest you have ever tried.

No afternoon tea or summer garden party is complete without a home made scone. The only concern you will have is will you put the jam or the cream on first?

Makes: At least 12
Skill: Easy

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Ingredients for Plain Scones:

  • 500g plain flour
  • Pinch of salt
  • 75g cold butter, diced
  • 2 teaspoons bicarbonate of soda
  • 4 ½ teaspoons cream of tartar
  • 300ml buttermilk
  • 50 g castor sugar
  • Pinch of grated nutmeg - optional
  • 1 egg, beaten, for egg wash

 

Filling:

  • Cream and Jam

 

Fruit Scone - Add 75g of Sultanas, or any dried fruit of your choice.

 

Cheese Scone - Add 75g of grated cheddar cheese to the dough, top with a little bit more before baking. 

Step 1

  • Line your tin with parchment paper
  • Pre-heat the oven to 220C.

Step 2

Prepare the dough

  • Sift the flour, bicarbonate of soda, cream of tartar, nutmeg and salt into a bowl. Rub in the butter until it resembles fine sand, then rub in a little more. This stage is really important in preventing you from getting a tough scone!
  • Mix in the sugar, then add the buttermilk and stir until just combined. Turn out onto your work surface and knead to form a light dough. Be careful not to overwork the mix at any point.
  • Roll the dough out to about 3 cm thick. Cut out desired shapes and place close together on the baking tray.
  • Brush the top with egg glaze.

Step 3

  • Bake for 10 -12 minutes or until risen and golden. 

Step 4

  • For a decorative touch, fill a piping bag fitted with tip 1M, with whipped cream, and use this to fill the scones.

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