How to Make Scones
Here’s our easy, but oh so delicious scone recipe – perfect for an afternoon cream tea.
Easy Scones to Bake at Home
There’s nothing quite as tempting as a freshly baked scone. Slathered in rich clotted cream and sweet, fruity jam. The perfect pairing with a pot of tea? Of course.
Scones have been a must on every afternoon tea setting in England since 1840. The Duchess of Bedford asked for tea and some sweet breads one late afternoon, which just so happened to include some scones. It was so delicious she decided to order it every afternoon and began inviting friends to enjoy her afternoon ritual.
So, who are we to break a 180 year old tradition? Let’s don our most stylish aprons and rustle up this easy scone recipe for a tea-time treat.
Ingredients for scones:
- 450g self-raising flour
- 2 tsp baking powder
- 50g caster sugar
- 75g butter, softened
- 2 eggs
- 225ml milk
- 25g sultanas (optional)
- Strawberry jam
- Clotted cream
- 8cm/3in pastry cutter
- Baking tray x2
- Rolling pin
Serves: 8 scones
Prep time: 15-20 minutes
Baking time: 12-15 minutes
1. Preheat your oven to 220˚C/200˚C fan/Gas 7 and line two baking trays with baking paper.
2. Beat the eggs in a jug with a fork and add the milk.
3. Measure the flour, baking powder and butter into a large bowl. Rub the butter into the flour mixture with your fingertips until it resembles breadcrumbs.
4. Gently mix in the sugar with a spoon, and gradually add enough of the egg/milk mixture to make a sticky dough. If making sultana scones, add the dried fruit in now and mix with your hands until combined.
5. Dust your work surface with flour and tip out the dough on top. Gently knead until it comes together.
6. Use a rolling pin to roll out the dough to about 2.5cm/1in thickness. Using the pastry cutter, stamp out 8 discs, ensuring you do not twist the cutter or the scones will rise unevenly. Re-knead and roll out as necessary.
7. Arrange the discs on the lined baking trays, spaced apart. Brush the tops of each with any leftover egg/milk from the jug.
8. Bake in the oven for 12-15 minutes or until risen, golden on top and browned underneath.
Serve the scones warm, with strawberry jam and clotted cream.
Stuck for time? Scones are best served on the day they’re baked, but this classic scone recipe can be made a day ahead. Just warm the scones in a low temperature oven to serve. The baked scones also freeze well, so you can save a batch for another time.
Serving afternoon tea for your celebrations at home? Do it in extraordinary style with Spode:
If you’re planning on making scones with jam and cream, we’d love to see! Share your #Spode bakes with us on social.