Securing top marks on BBC Good Food, the scones were described as “lovely” and “delicious”. One fan said: “This recipe is perfect… follow it exactly – it will work. I’ve used it 10 plus times and it’s never failed.”
Another applauded the recipe for being “super easy, super quick, and super tasty” to eat. Some, however, found the scones came out “underbaked in the middle”, and asked what they could have done wrong.
The Good Food team replied: “The above baking times are for eight scones, so if you divided it into four then they would need a longer time in the oven.”
Another top tip is to make sure the dough is “about 4cm deep before baking” to ensure that the scone is cooked through.
Here’s how to recreate the tasty scones that are perfectly paired with juicy jam and clotted cream alongside a nice cup of tea.
Scones
- Makes: eight
- Ready in: 15 minutes
Ingredients
350g self-raising flour, plus more for dusting
One tsp baking powder
85g butter, cut into cubes
Three tbsp caster sugar
175ml milk
One tsp vanilla extract
Squeeze lemon juice
Beaten egg, to glaze
Jam and clotted cream, to serve
Method
Heat the oven to 220C (200C fan/gas seven). Tip the self-raising flour into a large bowl with a quarter teaspoon of salt and the baking powder, then mix.
Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.
Put the milk into a jug and heat in the microwave for about 30 seconds until warm. Add the vanilla extract and a squeeze of lemon juice, then set aside. Put a baking tray in the oven.
Make a well in the dry flour mix, then add the milk mixture and combine it quickly with a cutlery knife.
Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little bit of flour, then fold the dough over two to three times until it’s a little smoother.
Pat into a round about 4cm deep. Take a 5cm (smooth-edged) cutter and dip it into some flour. Plunge into the dough, then repeat until you have eight scones. (You may need to press what’s left of the dough back into a round to cut out all eight scones.)
Brush the tops with a beaten egg, then arrange on the hot baking tray.
Bake for 10 minutes until risen and golden on the top. Served topped with jam and clotted cream.
