homemade scones

Afternoon tea just wouldn't be the same without warm scones straight from the oven

Buttermilk scones

self-raising flour,

salt

cold butter, diced

golden caster sugar

buttermilk

tsp vanilla extract

milk

Heat oven to 220C/200C fan/gas 7. Put the flour, salt and butter into a food processor and pulse until you can’t feel any lumps of butter (or rub in butter with fingers). Pulse in the sugar.

Gently warm the buttermilk (don’t throw away the pot) and vanilla in a microwave or pan. Using your largest bowl, quickly tip in some of the flour mix, followed by some of the buttermilk mix, repeating until everything is in the bowl. Use a knife to quickly mix together to form a dough – don’t over-mix it.

Tip onto a floured surface and lightly bring together with your hands a couple of times. Press out gently to about 4cm thick and stamp out rounds with a 6cm or 7cm cutter. Re-shape trimmings, until all the dough is used. Spread out on a lightly floured baking sheet or two. Add a splash of milk into the buttermilk pot, then use to glaze the top of each scone. Bake for 10-12 mins until golden and well risen.

Scones are a British classic, and this is the traditional version which are soft, buttery and delicious.

British scones

all purpose flour (plain flour)

tbsp baking powder

tsp salt

tbsp sugar

butter

Preheat the oven to 425F/220C and prepare a baking sheet with either parchment paper or a cookie sheet.

Put the flour, baking powder, salt and sugar in a large bowl and stir to mix.

Cut the butter into small chunks, add them to the flour mixture and rub them in with your hands by tossing the butter in the flour and rubbing the butter between your finger tips to break it into small pieces. Alternatively, use a pastry cutter. Either way, make sure you don&#039;t overwork the dough. You are looking for a breadcrumb-like texture.

Save 1 tbsp of the egg and combine it with 1 tbsp of milk. Add the remaining egg and milk to the flour-butter mixture and mix in to the dough, ideally with a blunt knife or a spatula to just combine everything.

Turn the mixture out onto a floured surface and press it together so it sticks. Flatten it out to around 2/3-1in/2-3cm thick and cut out rounds, trying not to twist the cutter as you cut (around a 2 1/2in/6cm cutter is good but you can make smaller if you prefer). Carefully transfer the scones to the prepared baking sheet.

Brush the top of the scones with the reserved egg and milk.

Bake for around 10-12 minutes until gently brown on top.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1599798131/dks88i6lpif7brolbfad.mp4

British scones are a classic to enjoy as part of a 'cream tea' with jam and cream - easy to make, soft and buttery, they're delicious in every bite. This traditional recipe shows you how to get perfect scones every time.

This simple, well-tested recipe for gluten-free scones combines gluten-free flour, cold unsalted butter and buttermilk, producing fluffy British-style scones!They’re perfect for breakfast, brunch or to serve with afternoon tea. Following a few simple steps, in just 30 minutes you’ll have 8 circle-style scones.

Fluffy Gluten-Free Scones with Buttermilk

xanthan gum (omit if your blend contains it)

sugar

fine sea salt (5

baking soda

unsalted butter

buttermilk (cold)

Preheat oven to 400 degrees and line a half sheet pan with parchment paper or a silicone baking mat.

In a large bowl, whisk/stir together the gluten free flour, xanthan gum (if using), granulated sugar, baking powder, salt, and baking soda.

Add the butter to the dry ingredients and use a pastry cutter (or fork) to cut the butter into the flour until it resembles coarse crumbs.

Make a well in the center of the flour/butter mixture and add the egg and buttermilk. Stir the buttermilk and egg together then stir in the flour until all the dry ingredients are incorporated.

Turn the dough out onto a lightly floured surface and gently pat the dough into a rectangle (or use a floured rolling pin) until the dough is about a 1 1/2 - 2 inches thick.

Cut the dough with a 2-inch biscuit cutter and place the scones on the prepared baking sheet. Re-roll the dough as needed (by stacking the scraps and flattening).

OPTIONAL STEP (but highly recommended): refrigerate the scones for 30 minutes before baking.

Just before baking, brush the tops of the scones with buttermilk. This will make them nice and golden brown.

Bake for 12-14 minutes or until the scones are browned and baked through.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1614531624/a5zy3r7woxbx5vmea0qb.mp4

Gluten Free Scones are a simple scone recipe with few ingredients and minimal equipment. They’re perfect for breakfast, brunch, or with afternoon tea!

Gluten Free Scones

These scones are soft and tender, filled with juicy plump blueberries, lemon zest and topped with lemon glaze. They use sourdough discard starter which helps give them an extra tender crumb.

Sourdough Scones with Blueberry and Lemon

(2 cups*) all-purpose flour

(½ cup) granulated sugar

baking powder

(7 Tbsp) butter, cold

lemon

(½ cup) discard sourdough starter

lemon juice

(¾ cup) powdered sugar

In a large bowl, combine the flour, sugar,...

In a large bowl, combine the flour, sugar, salt, and baking powder and mix them well together. Cut the cold butter into cubes and add it to the flour. Use a pastry cutter to cut the butter into small pea-sized pieces.  Alternatively, use a food processor to cut the butter into the flour.

Add in the blueberries and lemon zest and...

Add in the blueberries and lemon zest and toss to combine.

Whisk together the sourdough starter, egg, and two...

Whisk together the sourdough starter, egg, and two tablespoons of milk or cream in a separate bowl.

Make a well in the center of the...

Make a well in the center of the flour mixture, then pour in the sourdough mixture. Use a fork to combine it into a shaggy dough that sticks together easily when pressed. If the mixture isn't coming together well, add a tablespoon of milk or cream if necessary, but the dough shouldn't be wet.

Tip the shaggy dough onto a lightly floured...

Tip the shaggy dough onto a lightly floured surface and gently push it with your fingers until it is combined into a dough mound. Don’t over-knead the dough, or it will become tough. Press this into an 8-inch circle.

Cut the circle into eight wedge pieces using...

Cut the circle into eight wedge pieces using a knife or dough scraper. Place the pieces on baking paper and pop them into the fridge while the oven preheats. 

Preheat the oven to 200°C/400°F.

Brush the tops of the scones with a...

Brush the tops of the scones with a bit of heavy cream or milk.

Bake the scones in the oven for around...

Bake the scones in the oven for around 20-25 minutes until golden brown around the edges. This timing depends on your oven. Some need longer; some need less. Once baked, leave the scones to cool before glazing.

Add the lemon juice and enough powdered sugar...

Add the lemon juice and enough powdered sugar until it makes a thick but pourable glaze. Drizzle it over the cooled scones.

Top 4 homemade scones recipes from across the web

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Top Tags

Buttermilk scones

British scones

Fluffy Gluten-Free Scones with Butt...

Sourdough Scones with Blueberry and...

Top 4 homemade scones recipes from across the web

The most viewed homemade scones recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Buttermilk scones

British scones

Fluffy Gluten-Free Scones with Butt...

Sourdough Scones with Blueberry and...

The most viewed homemade scones recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine