Scones make the BEST afternoon tea treat. I love them and always have. These scones are soft, fluffy, delicious and comforting. Obviously they are best served with a wedge of clotted cream and jam.
The BEST Scones
I love Scones. Be they sweet or savoury, to me they make the perfect afternoon treat.
I know that scones can sometimes be dry and cardboard like.. until the sweet relief of a raisin comes and saves you.
These though are crumbly on the outside, soft, moist, buttery and so good! Also..no raisins in this recipe. Although I love raisin scones too. 🙂
Ingredients in Scones
There are few ingredients needed for this recipe:
- Plain Flour: 450g, but you will need extra for your work surface and your hands.
- Caster Sugar: You can use Light Brown Sugar too.
- Baking Powder: For a little lift.
- Salt: Balances flavour.
- Butter: Adds flavour, gives those gorgeous crisp edges, and a little rise.
- Creme Fraiche and Buttermilk: For a slightl tangy and creamy scones.
- Lemon Juice and Vanilla: Adds flavor, lift, and structure.
How to Make Scones
Mix the dry ingredients together in a large bowl.
Mix in butter to form bread crumbs. Work as little as possible. If you are not using a stand mixer, use fridge cold butter.
Whisk the wet ingredients together in a small bowl.
Add Buttermilk mixture into the dry ingredients in a stand mixer. I do this for about 20 seconds. You can use your hands or a spoon to do this if you prefer. Then bring together with your hands very gently. It will look scraggly but that is fine.
Empty out onto a floured surface and bring together gently and quickly to form a smooth dough. Leave to rest for 20 minutes.
Roll into 1 inch thick disk and cut out into 5 - 6 cm rounds.
Brush with Egg Wash.
Bake for 13 - 15 minutes.
Place a cloth over them when they are fresh out of the oven and leave for 10 minutes.
Serve with clotted cream and jam.
Top Tips and FAQ'S
Butter - I use cold butter but not fridge cold butter in this recipe but if you are using your hands rather then a stand mixer, this becomes even more important!
Creme Fraiche or Buttermilk: These add so much flavour and lift and creaminess!
Handle as little as possible - To avoid tough scones.
Leave to rest - I do this with many bakes but it is an optional step.
How to Freeze Scones
Freeze Before Baking: Freeze scone rounds on a baking tray for 1 hour and then decant into a freezer friendly bag. To bake - thaw overnight and bake as above or to freeze from frozen, bake dvnlkdnvklfl Freeze After Baking: Freeze the baked and cooled scones. I usually freeze in a freezer friendly bag. To thaw, leave out for a few hours or overnight in the fridge. Warm in the microwave for 30 seconds or on a baking tray at 150 C/Gas Mark 2 for 10 minutes.
Variations
Add your favourite flavours, such as chocolate chips, dried fruits, roasted nuts, spices such as cinnamon and cardamom.
Recipe adapted from a John Whaite recipe.
more tea time favourites:
**if you make something from tiffin and tea, i would love to see your creations! don’t forget to rate this recipe and leave a comment below! we love to hear from you. safira x
Scones
Scones make the BEST afternoon tea treat. I love them and always have. These scones are soft, fluffy, delicious and comforting. Obviously they are best served with a wedge of clotted cream and jam.
Ingredients
Dry Ingredients
- 450 g Plain Flour
- Pinch Salt
- 1 tbsp Baking Powder
- 85 g Caster Sugar
Wet Ingredients
- 100 g Butter Cold
- 50 g Buttermilk
- 220 g Creme Fraiche
- 1 tbsp Lemon Juice
- 1 tsp Vanilla Paste
- 1 Egg Yolk Whisked
Instructions
-
Mix the dry ingredients together in a large bowl.
-
Mix in butter to form bread crumbs. Work as little as possible. I do this in a stand mixer and it takes 1 - 2 minutes max. It will take the same length of time with hands.
-
Whisk Buttermilk, Creme Fraiche, Lemon Juice and Vanilla Paste together in a bowl.
-
Add Buttermilk mixture into the dry ingredients in a stand mixer. I do this for about 20 seconds. You can use your hands or a spoon to do this if you prefer. Then bring together with your hands very gently. It will look scraggly but that is fine.
-
Empty out onto a floured surface and bring together gently and quickly to form a smooth dough. Leave to rest for 20 minutes.
-
Roll into a 1 inch thick disk and cut out into 5 - 6 cm rounds.
-
Brush with Egg Yolk.
-
Bake for 13 - 15 minutes. Place a cloth over them when they are fresh out of the oven and leave for 10 minutes to steam. Serve warm with Clotted Cream and Jam.
Recipe Notes
Top Tips and FAQ'S
Butter - I use cold butter but not fridge cold butter in this recipe but if you are using your hands rather then a stand mixer, this becomes even more important!
Creme Fraiche or Buttermilk: These add so much flavour and lift and creaminess!
Handle as little as possible - To avoid tough scones.
Leave to rest - I do this with many bakes but it is an optional step.
How to Freeze Scones
Freeze Before Baking: Freeze scone rounds on a baking tray for 1 hour and then decant into a freezer friendly bag. To bake - thaw overnight and bake as above or to freeze from frozen, bake dvnlkdnvklfl Freeze After Baking: Freeze the baked and cooled scones. I usually freeze in a freezer friendly bag. To thaw, leave out for a few hours or overnight in the fridge. Warm in the microwave for 30 seconds or on a baking tray at 150 C/Gas Mark 2 for 10 minutes.
Variations
Add your favourite flavours, such as chocolate chips, dried fruits, roasted nuts, spices such as cinnamon and cardamom.
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