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YOU’LL NEED A WEDGE TO HANG THAT DOOR
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YOU’LL NEED A WEDGE TO HANG THAT DOOR

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  1. Home
  2. Food

The best basic scones

Your step-by-step guide to classic scones, plus all the tasty variations! - by Ellie Vernon
  • 14 Jan 2021
The best basic scones
Prep: 15 Minutes - Cook: 12 Minutes - Serves 16
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Ingredients

3 cups self-raising flour

100g unsalted butter, chopped

1 cup milk

Extra flour, for dusting

Jam and whipped cream, for serving

Method

  1. Preheat oven to 220C. Dust an oven tray with extra flour. Sift flour into a large mixing bowl. Add butter. Use your finger tips to rub  butter into flour until mixture resembles breadcrumbs.

    Step @stepIndex

    Step 1   

  2. Make a well in the centre. Add milk and mix with a butter knife until mixture comes together to form a soft loose dough. Turn out onto a floured surface and knead briefly (about 30 seconds) until dough is smooth.

    Step @stepIndex

    Step 2   

  3. Use the palm of your hand to press dough into a 2cm thick round. Use a 5cm cookie cutter to cut 12 rounds from dough. Place rounds onto prepared tray, about 2cm apart. Dust with a small amount of flour.

    Step @stepIndex

    Step 3   

  4. Bake for 12 minutes or until golden brown. Transfer to a wire rack to cool. Serve warm or at room temperature with jam and cream.

COOK'S TIPS

  • If you don’t have a cookie cutter on hand, just form the dough into a rectangular shape. Use a sharp knife to cut dough into 12 rectangles.
  • You can re-roll any scraps but try to limit the amount of times you re-roll to once, as the scones wont be as light and tender.
  • Wrapping warm cooked scones with a clean tea-towel will give them a soft crust.
  • If the weather is really cold, and your finding it hard to soften your butter at room temperature, chill your butter and grate it. This will make it easy to incorporate it into the flour.
Basic scones recipe

The best basic scones

Andre Martin

Now make...

Blueberry scones

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Cheese and herb scones

Add ½ cup grated tasty cheese and 2 tablespoons each of finely chopped chives and parsley to butter and flour mixture, just before adding the milk.

Date scones

Soak 1/2 cup roughly chopped pitted dates in boiling water for 10 minutes to soften. Drain well. Add soaked dates to butter and flour mixture just before adding milk.

Sundried tomato and olive scones

Add 2 tablespoons each of finely chopped semi-dried tomatoes and basil leaves and kalamata olives to butter and flour mixture, just before adding the milk.

Want more secrets to the perfect scones? Here's how to get them right every time.

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  • Food
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  • Cake Recipes
Ellie Vernon
Ellie Vernon
Elle is an experienced Food Editor currently working on Australia’s most read consumer magazine, Better Homes and Gardens.

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YOU’LL NEED A WEDGE TO HANG THAT DOOR
Watch 6:32

YOU’LL NEED A WEDGE TO HANG THAT DOOR

{headline}

{headline}

Pumpkin scones

Pumpkin scones

Honey and date scones

Honey and date scones

Rich scones with jam and cream

Rich scones with jam and cream

Salmon gado gado

Salmon gado gado

{headline}

{headline}

Lemon meringue pie

Lemon meringue pie

Oven-baked chicken divan

Oven-baked chicken divan

Roasted pumpkin, spinach and feta slice

Roasted pumpkin, spinach and feta slice

{headline}

{headline}

Karen Martini's pesto pasta salad

Karen Martini's pesto pasta salad

Yoghurt and honey flan

Yoghurt and honey flan

Spaghetti and double cheese waffles with crispy bacon

Spaghetti and double cheese waffles with crispy bacon

Karen Martini's barbecue prawns with cucumber relish

Karen Martini's barbecue prawns with cucumber relish

Pikelets

Pikelets

Slow-roasted beef oyster blade with candied sweet potatoes and crispy Tuscan kale chips

Slow-roasted beef oyster blade with candied sweet potatoes and crispy Tuscan kale chips

Lemonade scones

Lemonade scones

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