These aren’t just any old scones, they are extra special scones made with the helping little hands of my grandson Pedro. Scones are delicious served the traditional way with jam and cream or, as Pedro likes, with jam and peanut butter.
Scones are easy to make and only need a few ingredients but, it seems people often have difficulty making them. The most likely reason scones don’t work out well is because the dough is over-worked.
The most important things to remember when making scones is: 1) sift the flour with baking powder, 2) use a knife to combine the mixture and, 3) knead the dough gently and briefly. Over-kneading will guarentee tough heavy scones that don’t rise very much.
What you need
- 3 cups self-raising flour, plus extra for dusting
- 1 tsp baking powder
- 80g butter, chilled and cubed
- 1 to 1¼ cups milk – lukewarm
- Jam, to serve
- Whipped cream, to serve
What to do
Preheat oven to 200°C.
Sift the flour with baking powder into a large bowl
Add the cubed butter and using your fingertips, rub butter into flour until the mixture resembles breadcrumbs.
Make a well in the centre. Add 1 cup of milk.
Mix with a flat-bladed knife until mixture forms a soft dough, adding more milk if required.
Dust some of the extra flour on a flat surface.
Turn dough onto the lightly floured surface. Knead gently until smooth (only knead briefly, as kneading the dough too much will result in heavy scones.)
Line a flat baking tray with baking paper.
Pat dough down into a 2cm-thick round. Using a 5cm (diameter) round cutter, cut out 12 scones.
Press dough together and cut out remaining 4 scones.
Place scones onto prepared baking tray, 1cm apart.
Sprinkle tops with a little plain flour. Bake for 20 to 25 minutes or until golden and well risen.
Transfer to a wire rack. Serve warm with jam and cream.