Bread

Butter scones

Name: Butter scones
Prep time: 20 min
Cook time: 18 min
Total time: 63 min
Yield: 8 scones
Ingredients: 300 g all-purpose flour; 50 g granulated sugar; 12 g baking powder; 3 g salt; 80 g unsalted butter, very cold and cubed; 1 large egg; 120 ml cold milk for the dough; 5 ml vanilla extract; 15 ml milk for brushing

Quick, yeast-free bakes that are lovely with jam and an afternoon cup of tea.

Easy8 scones

Let’s make it↓

Illustrative photo. Your results may vary.

Preparation: 20 min
Baking: 18 min
Resting & cooling: 25 min
Total time: 63 min

AT YOUR PACE, STEP BY STEP

Let’s get baking

01
Mix the flour, sugar, baking powder, and salt. Rub in the butter with your fingertips until crumbly, leaving a few lentil-sized pieces.
02
In a separate bowl, beat the egg with the 120 ml milk and vanilla. Pour into the flour and stir with a fork just until a rough dough forms.
03
Turn onto a lightly floured surface. Bring together without kneading, pat down, and fold over itself twice to create layers. Shape into a 18 cm disc about 2 cm thick.
04
Cut into 8 wedges and arrange on a parchment-lined baking sheet, 3 cm apart. Refrigerate for 15 minutes while you preheat the oven to 200 °C.
05
Brush the tops with the 15 ml milk. Bake for 16 to 18 minutes, until risen and golden on top and underneath.
06
Cool on a rack for 10 minutes and serve warm. They are best the same day; freeze cooled scones for up to 1 month and reheat before serving.

A little baking wisdom

Work quickly to keep the butter cold. Do not knead like bread dough, which can make the scones tough.

Times are approximate and vary with your oven. Use oven mitts and check doneness before serving.

Butter scones

Let’s get baking

A little baking wisdom

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