Our family favourite recipe for homemade plain scones. These are the perfect afternoon tea treat served with cream and jam.
I’ve never shared a sweet scone recipe on this blog and with St. George’s Day later this week I figured it was about time to share my family’s favourite sweet scone recipe with you.
Whilst being gorgeously fluffy, these homemade scones have a beautiful taste of vanilla in each bite. This recipe requires two full teaspoons of vanilla extract and I definitely recommend you don’t leave it out as it adds fantastic flavour.
You can’t have scones without jam or cream so I served these delicious scones the traditional way with lots of cream and jam. For me that’s the only way you can eat a scone! We prefer to whip double cream with a bit of icing sugar and use that to top our baked scones, however you can alternatively top yours with clotted cream if you’re really indulging!
450g self-raising flour, sifted
100g butter, cubed and chilled
85g caster sugar
1/4 teaspoon salt (omit if using salted butter)
284ml pot buttermilk or yoghurt (we also like using Greek yoghurt as an alternative)
2 teaspoons vanilla extract
1-2 tablespoons milk, for glazing the scones
Double, clotted or whipping cream
Raspberry, strawberry jam or lemon curd
- Preheat oven to 220°C / 200°C Fan / 425°F / Gas Mark 7. Line 1-2 large baking trays with parchment paper or silicone baking mats and set aside.
- Place the sifted flour into a large mixing bowl and using your fingertips rub the butter into the flour until the mixture resembles fine breadcrumbs and no lumps of butter remain. Mix through the sugar and salt (only add salt if you’re using unsalted butter) until well combined.
- Gently heat the buttermilk or yoghurt along with the vanilla in a small saucepan over a low to medium heat until it’s just warmed. Incorporate the flour mixture with the buttermilk/yoghurt and mix with a knife until a soft dough comes together. Do not over mix.
- Place the dough out onto a lightly floured work surface and press out until it’s approx. 4cm thick. Using a 6 or 7cm cutter, stamp out 10-12 rounds. Reshape trimmings and cut out more until all the dough is used. Evenly spread the scones out onto the baking trays. Brush the tops of each scone with the tablespoon of milk.
- Bake the scones for 10-12 minutes or until they’re risen and are a light golden colour on top. You can check the scones are cooked fully by tapping the bottom, if it sounds hollow then the scones are completely baked. Allow the baked scones to cool to room temperature before slicing in half and spreading with cream and jam. Scones are best eaten fresh on the day of baking but they will keep stored in an airtight container for up to 3 days.
Recipe from here
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