Classic Scones

Classic Scones ( with or without fruit)

Who doesn’t love a classic scone recipe. These have been made using our buttermilk recipe, makes the scones a perfect texture. You can use this recipe for plain or fruit scones. We really hope you enjoy them and the few tips we have given you to perfect the bake.

Love Jinny & Jo

Ingredients

300g Self Raising Flour

1 1/2 Tsp Baking Powder

80g Softened Unsalted Butter in Cubes

50g Caster Sugar

1 large egg

75ml Buttermilk

100g Fruit if required

⅛ Tsp Salt

Method

Preheat your oven to 220C/200C Fan/Gas 7/425F and pop in your baking sheet covered with parchment paper to heat before adding your scones. This gives a beautiful bottom!!

Sift your flour and baking powder together into a bowl.

Add in your butter and using your fingertips and thumb, pick up the mixture and gently sweep your thumb across your fingers, coating the flour with your butter. Lift the mixture to a height when you do this so that when it drops down it incorporates air. Continue this process until the mix resembles breadcrumbs. Hang tight it takes a while. 

Place in your sugar and gently incorporate using clean hands.

Crack your egg into the buttermilk and whisk together. 

If you are adding fruit, add it now, to the dry mix distributing fully.

Pour ¾ of the egg and buttermilk mixture into the bowl and using your clean hand, make a claw and begin to bring the mixture together. If you are a little squeamish you can use a butter knife.

The dough should come together without crumbling but if it doesn’t you can add the remaining liquid. It should leave the sides of the bowl easily without stickiness.

Turn the mixture out onto a lightly  floured surface and push down until the dough is an inch thick. 

Using a 3 inch cutter cut straight down onto the surface. DO NOT turn the cutter as this ruins the structure of the scone causing it to flop to one side oopppss.  Straight down and up dust the cutter for a cleaner cut.

For an absolute solid structure, pick up the scone with a cake slice or something similar, treat it like delicate jelly.

Repeat until all dough is all used up. 

Place them on the hot baking sheet and brush with any remaining egg/buttermilk mixture or beat up another egg.

Bake for 10 to 11 mins, and then fill with jam and cream yummmmm.