Making scones can either be a horrible ‘rock-hard’ experience, or an absolute delight. Well, keep reading to find out how to make yummy scones, every time!
As regular readers will know, we normally make a variety of healthy recipes on this site, but occasionally we love spoiling the family, and making foods that they can delight in as well.
Not to suggest that healthy is not good, but sometimes something like a lovely Vanilla Slice for example is just too nice not to enjoy and share with friends as well.
So today, we share a lovely basic scones recipe for you to try, and enjoy.
And if, like us you live an overall healthy lifestyle, an occasional scone will not do you any harm at all.
Check out this perfect scones recipe below and let us know what you think.
- 380 grams of self raising flour (about 13.5oz)
- 35 grams of butter (about 1.2oz)
- 2 tbsp of sugar (optional, but adds to the flavour and sweetness)
- 320 mls milk (about .6 of a pint).
- Place a sheet of baking paper on an ovenproof tray and turn the oven to 200C (about 390F)
- Place the flour into a food processor
- Take the butter straight from the fridge and place in with the flour
- Pulse it until it looks to be about the right consistency
- Add in the sugar and continue to pulse, ensuring the mixture is mixed but not over processed
- Then place the milk in and pulse until all ingredients are properly combined
- Either place a sheet of plastic wrap/baking paper on the kitchen bench, or put some flour on the bench and then scrape the dough into the wrap/paper/bench
- Use your hands or a floured rolling pin to flatten the dough until it is about 2 cm (about 3/4 of an inch) thick
- Use a greased cookie cutter or inverted wineglass to cut out appropriate-sized circles and place onto the baking paper on the tray
- Re-roll the leftover dough and repeat cutting out circles until all the pastry is cut
- Pop the tray into the oven and cook for between 15 to 30 minutes, rotating once
- Do NOT overcook, so remove the scones once they have risen and are turning a nice golden colour
- The real secret we find is not over-handling/processing the dough, and not overcooking
- Remove when ready and either consume immediately, or place tray on a cooling rack until they are cooled. Then place scones in an airtight container and keep in the fridge
- We like them warm to eat, so we pop the cold ones back in the oven for a few minutes to warm them through when we want them
- We also tend to make a variety of larger ones for us and smaller once for the little ones (using two different wine glass sizes!)
If you enjoyed today’s recipe:’Making Yummy Scones – Every Time!‘, take a look at ‘Making yummy Rocky Road your family will love‘. This recipe is one of those that is so yummy, you might just have trouble stopping at one!
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Living each adventure,
Christine and Trevor
ONLINE FASHION STORE
Empowering people to live a healthy, authentic and fulfilling, personal and business life.
Adelaide, South Australia.
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DISCLAIMER: This article is written for informational purposes only and is based on Christine and Trevor’s own life experiences. No food featured on this site should ever be consumed or handled if known or suspected allergies exist. Nothing featured here should be taken as medical, professional or legal advice. It is always recommended that you consult the appropriate professional before changing any routine or adopting any new procedure. We provide relevant links in each post to services or products of relevance to that topic. Many are unpaid links, while others may be affiliate links. They are included because of their relevance above all else.