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  • Recipes
  • Dish type
  • Bread
  • Scones
  • Savoury scones
  • Cheese scones

This is the scone recipe I learnt to use with common ingredients almost anyone has. My family and I love these scones especially if I sandwich squares of chocolate between two scones.

19 people made this

IngredientsServes: 6

  • 200g (8 oz) self-raising flour
  • 1 teaspoon baking powder
  • 25g (1 oz) caster sugar (omit if using cheese)
  • 50g (2 oz) margarine or butter
  • 125ml (5 fl oz) milk
  • 50g (2 oz) dried fruit or 75g (3 oz) cheese (optional)
  • milk for brushing (optional)

MethodPrep:15min ›Cook:25min ›Ready in:40min

  1. Preheat over to 200 C / 180 C fan / Gas 4.
  2. Sieve the flour into a large bowl and mix in the baking powder and sugar (omit if using cheese).
  3. Rub the butter into the dry mixture until it looks like breadcrumbs. Add the dried fruit or cheese if using.
  4. Slowly mix in the milk, 1 tablespoon at a time, until the mixture firmly holds together and the bowl is clean.
  5. Roll out 2cm thick and cut it into shapes with a floured shape cutter or a plastic cup. You can brush the scones with milk as well but it is not necessary.
  6. Bake in the oven until well risen and golden brown, about 25 minutes.


If you add in too much milk, flour the surface really well before you roll it out and the scones should be fine.

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Easiest Afternoon Tea Recipes

Serving afternoon tea is a quintessentially English past-time and it can be an excellent option for entertaining a large number of people. Preparing scones and simple cakes is quick and easy, and you will be able to impress your guests with your culinary skills. Serve the meal with pots of English tea. A best kept secret, these are some of the easiest afternoon tea recipes out there!

See also:Here’s some more recipes to take your tea themed get together special!

Easiest Scones Ever – Light, Fluffy, Vegan, and Only 3 Ingredients!

Soft, crumbly insides under a crisp, browned exterior of a regular scone without the extra technique or ingredients.

Scone technique is very similar to biscuit making, whereas you cut butter into a leavened flour mixture and then stir in cream. But did you know that you can get the same soft, crumbly insides and crisp, browned exterior with none of that technique? It’s called a Cream Biscuit and it’s an old method. I used the classic ingredient proportions for this recipe. Your mixture may seem too wet but if you make it with a gentle hand and very fresh ingredients, you will see the flour and coconut milk fluff up!

Some notes about the ingredients used:

Flour- You must use FRESH self-rising flour for this recipe. Stale or old self-rising flour loses it’s rising power with time. I also have a recipe below using regular all-purpose flour.

Coconut milk- When you pop open a can of coconut milk you will notice that there are two layers, the coconut cream and the coconut water- just stir these two layers together until you get a nice smooth mixture. It doesn’t have a strong coconut flavor, just a great comparable creaminess to heavy whipping cream. If you have extra, it freezes nicely. Do not use light coconut milk or the kind that comes in boxes for use on cereal, as both are too watery. You can also substitute heavy whipping cream.

How To Make This Scone Recipe

As I mentioned earlier, scones are INCREDIBLY easy to make and throw together. To start, you’ll whisk together your flour, sugar, baking powder, and salt. Then, cube your cold butter into small pieces and use a pastry cutter or fork to cut it into the dry ingredients until you have small pea-sized crumbs.

Next, whisk together the heavy whipping cream, egg, and vanilla extract until well combined. Pour the wet ingredients into the bowl and stir the mixture together until it just comes together.

Then, turn it out onto a lightly floured surface, work it into a ball, flatten it into a disc 7 inches in diameter, and cut it into 8 equal-sized pieces.

Lastly, you’ll want to place the scones on a baking sheet lined with parchment paper or a silicone baking mat and place the baking sheet in the freezer for 5-10 minutes so that the dough is thoroughly chilled.

Once it’s nice and cold, brush the tops of the scones with a little heavy whipping cream. If you don’t plan to add a glaze on top, you can sprinkle them with a little coarse sugar or granulated sugar. Then, place them in the oven and let them bake for about 20 minutes or until they’re lightly browned and golden on top.

Easiest Way to Make Buttermilk Scones Delicious

Buttermilk Scones – From the dairy aisle to the bakery, produce section to the butchery and canned goods aisle, familiarize yourself with all areas of the grocery store.

Tasty Buttermilk Scones menu and approach is a culmination of the small ideas I have learned within the last 7 years. Buttermilk Scones is surely a week-end preparing task, which is to state you`ll need a handful of hours to accomplish it, but after you have got the strategy down you are able to fry more than one order at the same time for family picnics or perhaps to have cold leftovers to consume from the fridge on a whim.

In this case, We are planning to show you making Buttermilk Scones At home with simple ingredients, the same as Chinese restaurants. My Buttermilk Scones recipe is the greatest on earth!

I will even educate you on how to utilize up leftover steamed rice and make it into an appetizing, cheap, and flavorful meal for the whole family!

I attempted using slightly less water than usual, that has been suggested elsewhere. It served a little sometimes, but different instances, I had to add more and more water whilst the quinoa was cooking. Then, the dry quinoa assimilated way too much of the dressing I included later.

How to cook Buttermilk Scones?

Whether you reside on your own or are an active parent, locating enough time and energy to organize home-cooked dishes may appear such as for instance a complicated task. At the conclusion of a stressful day, eating at restaurants or ordering in might sense such as the quickest, best option. But ease and refined food may have a significant toll on your temper and health.

Restaurants frequently offer more food than you ought to eat. Many restaurants function amounts which are 2-3 occasions larger compared to the recommended nutritional guidelines. That encourages you to eat a lot more than you’d in the home, adversely affecting your waistline, body force, and risk of diabetes.

Whenever you prepare your own dishes, you have more get a handle on over the ingredients. By cooking yourself, you can ensure that you and your household eat new, healthful meals. This can help you to appear and feel healthier, raise your energy, support your weight and mood, and improve your sleep and resilience to stress.

You can make Buttermilk Scones using 12 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Buttermilk Scones:

  1. Prepare of Dough.
  2. Prepare 3 cup of All-purpose flour.
  3. You need 1/3 cup of Sugar.
  4. It’s 2 1/2 tsp of Baking powder.
  5. You need 1/2 tsp of Baking soda.
  6. Prepare 3/4 tsp of Salt.
  7. Prepare 6 oz of Butter, unsalted, cold, cut into small pieces.
  8. It’s 1 cup of Buttermilk.
  9. You need 1 tbsp of Lemon zest.
  10. You need of Sugar Topping.
  11. You need 2 oz of Butter, unsalted, melted for brushing.
  12. Prepare 1/4 cup of Sugar, for dusting.

Buttermilk Scones instructions:

  1. Position the oven racks to divide the oven into thirds and preheat to 425?F..
  2. In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt with a fork..
  3. Add the cold butter pieces and, using your fingertips (or pastry blender or two knives), work the butter into the dry ingredients until the mixture resembles course cornmeal. ***Its okay if some larger pieces of butter remain it makes the scones flakier.***.
  4. Pour in the buttermilk, add the zest, and mix with a fork until the ingredients are just moistened – you'll have a soft dough with a rough look. (If the dough looks dry, add another tablespoon of buttermilk.).
  5. Gather the dough into a ball, pressing it gently so it holds together, turn it out onto a lightly floured work surface, and knead it very briefly (about a dozen turns)..
  6. Cut the dough in half..
  7. Roll one of the dough halves into a 1/2-inch thick circle about 7 inches across..
  8. Brush the dough with half of the melted butter and sprinkle with 2 tablespoons of the sugar..
  9. Cut the circle into 6 triangles and place on a baking sheet..
  10. Repeat steps 7-9 with the other half of the dough..
  11. Bake the scones for 10 to 12 minutes, until both the tops and bottoms are golden..
  12. Transfer the scones to a rack to cool slightly. These are best served warm but are just fine at room temperature..
  13. STORING: If you are not going to eat the scones the day they are made, wrap them airtight and freeze they'll stay fresh for a month. To serve, defrost the scones at room temperature in their wrappers, then unwrap and reheat on a baking sheet for 5 minute in a 350?F oven..

It’s cheaper to eat junk food than Buttermilk Scones

At first glance, it may look that ingesting at a fast food cafe is less costly than building a home-cooked meal. But that’s rarely the case. A examine from the School of Washington School of Public Wellness exposed that people who make at home tend to have healthy over all diets without larger food expenses. Yet another examine discovered that regular home cooks spent about $60 per month less on food than those that ate out more often.

I don’t know how to cook Buttermilk Scones

  • If you’re intimidated by the chance of preparing a home-cooked food, it’s important to remember that preparing is no exact science.
  • It’s usually perfectly OK to omit an ingredient or change something for another Buttermilk Scones.
  • Search online or obtain a fundamental cook book for simple menu ideas.
  • Just like any such thing, the more you make, the better you’ll become. Even when you are an entire amateur in your kitchen, you’ll soon master some rapid, balanced meals.

What formula should I personally use for Buttermilk Scones?

Neutral oils like canola, plant and peanut oil have larger smoke points, creating them suitable for baking chicken. Find out about choosing the proper gas for frying.

What must and mustn’t be achieved when preparing Buttermilk Scones

  • Make certain every thing is icy in a sealable box or bag.
  • Meat particularly must be effectively wrapped.
  • Make bread right from fridge, anti-waste campaign urges.
  • Remember that such a thing that has a high water material, like lettuce, will not be the exact same after being icy and then defrosted.
  • Try to freeze everything when at their freshest. Defrost beef totally before cooking, but other things such as bread for toasting may be cooked right from the freezer.
  • Never refreeze organic meat that’s been freezing and then thawed – you are able to, but, freeze prepared beef which was freezing when raw.
  • Make certain the fridge is not packed so full that air can not circulate.

Techniques for getting started!

Begin with fresh, healthy ingredients. Baking sugary treats such as for example brownies, cakes, and cookies won’t hel
p your health or your waistline. Similarly, putting a lot of sugar or salt can change a healthier home-cooked meal in to an unhealthy one. To make sure your diet are good for you along with being delicious, start with healthy elements and quality with spices rather than sugar or salt.

Stock through to staples. Ingredients such as for instance grain, dinner, coconut oil, herbs, flour, and inventory cubes are staples you’ll probably use regularly. Keeping cans of tuna, beans, tomatoes and bags of freezing greens on hand can be valuable in rustling up quick foods when you are pressed for time.

Give your self some leeway. It’s okay to burn off the grain or over-cook the veggies. After a few attempts it can get easier, faster, and tastier!

  • 225g/8oz self raising flour
  • pinch of salt
  • 55g/2oz butter
  • 25g/1oz caster sugar
  • 150ml/5fl oz milk
  • 1 free-range egg, beaten, to glaze (alternatively use a little milk)

Heat the oven to 220C/200C Fan/Gas 7 and lightly grease a baking tray.

Mix together the flour and salt and rub in the butter. Stir in the sugar and then the milk to get a soft dough.

Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on the baking tray. Lightly knead together the rest of the dough and stamp out more scones to use it all up.

Brush the tops of the scones with the beaten egg. Bake for 12-15 minutes, or until well risen and golden-brown.

Cool on a wire rack and serve with butter and good jam and maybe some clotted cream.

Recipe Tips

Feel free to customise your scones with dried fruit or a pinch of spice to make this basic scones recipe your own.

Fresh Strawberry Scones Recipe

This is why making my scones with a nice, fresh strawberries is such a great idea. The flavor is going to really pop and these will be the perfect dessert for those warm, bring Spring days that are just around the corner! The ingredients are super simple and the process couldn’t be easier to bring these nice, fresh Strawberry Scones to life in your kitchen. And you don’t need to use just Strawberries, we’ve also made some Blueberry Scones! Raspberry Scones would be delicious too!

For more strawberry recipes check out our Strawberry Energy Balls!


For the fruit:

For the dough:

  • 2 cups a/p flour – *Please note that many people who have tried this recipe are suggesting more than 2 cups of flour as many as 4 to make the dough less sticky.
  • Baking powder
  • Pinch salt
  • Butter, cold and cut into pieces
  • Egg
  • Milk

For the topping:

Tips and Procedures:

  • It is important to sift the powdered sugar to make the glaze to avoid a lumpy glaze. Smooth glazes are the best!
  • Use fresh lemons and fresh lemon zest for the best results when making the glaze. It tastes so much better!
  • Coat the fresh blueberries with flour first before mixing them in the dough to prevent the blueberries from settling at the bottom. This is especially true to more runny batters.
  • Have you tried &ldquoscooped&rdquo scones? You can do that with this recipe. Just scoop the dough using an ice cream scoop and bake, instead of slicing it.


Scones Recipe (#LC14083) : Scones is a type of quick bread and the easiest tea time snack. Scones are made of wheat with baking powder and baked on lined baking sheets or baking pans and usually slightly sweet.

Recipe Recommendations





How to make scones recipe?

1. The ingredients quantity can be set as per your serving requirement under Change Serving. We recommend you set it prior to the start.

3. Take a mixing bowl and sift together the all purpose flour, sugar, baking powder and salt.

4. Add unsalted butter and rub the butter into the flour using your fingertips.

5. In another bowl, whisk the milk, egg and vanilla extract.

6. Add this liquid ingredients to the butter & flour mixture and mix fully to make a soft dough. Do not over mix the dough.

7. On a rolling board or surface apply some flour and knead a couple of times and roll out to a 2 cm thick sheet.

8. Cut the dough into scones of the shape you wish using a cutter or knife. Tip: for ease in cutting lightly flour the cutter.

9. On a prepared baking tray place the cut dough with enough space to expand while cooking. Using a basting brush, apply beaten egg (egg wash) on the scones. Milk can also be used as an option instead of egg.

10. Bake for 15-18 minutes at 190°C / 374°F and the top will brown nicely.

11. Ensure it is cooked in the centre by putting a tooth pick in the middle, which should come out clean. Remove from the oven and let it cool by placing on a wire rack.


  • 2 cups All Purpose Flour
  • 2 ½ teaspoons Baking Powder
  • a pinch of Sea Salt
  • 4 tablespoons Cold Butter
  • 3 tablespoons Granulated Sugar
  • 1 Large Egg
  • about ½ cup of Milk
  • 2 teaspoons Vanilla

For the Vanilla Glaze:


Recipe Notes

You can either roll out the scone dough and then use a small round biscuit cutter to make round scones, or your can form the scone dough into a circle and then slice the dough into triangles. I made some triangular scones which I glazed with icing, and I made some circular scones which I left plain and served with clotted cream and jam - it was the best of both worlds.

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