How to Make Perfect Scones: Anne’s Step-by-Step Guide

There is nothing quite like a warm, fluffy Scone straight out of the oven. Paired with a dollop of clotted cream and your favourite jam, it is the ultimate afternoon tea treat.

You might worry that baking scones is difficult, the process is actually incredibly simple, you just need a few basic staples and a couple of golden rules.

Here is how to bake the best scones of your life.

The Ingredients

Before you begin, gather your ingredients. For the best results, ensure your dairy products are ice-cold straight from the fridge.

Cakealicious Scones

Ingredients

450g Self-Raising Flour

75g Block Butter

55g Sugar

X 2 Eggs

180 ml Full Fat Milk

X 2 Teaspoons Baking Powder

X 2 Teaspoons Lemon Juice

Flavouring - Fruit/Plain/Cheese

Pre-heat Oven to 210 oC

• Make buttermilk, 2 teaspoons Lemon into milk, leave to curdle for 10 minutes.

• Mix together Flour and Butter by rubbing with finger-tips

• Add Sugar and Baking Powder

• Add Fruit.

• Add eggs and Flavouring to Milk and Mix.

Tip out mixture onto floured surface & bring together carefully, not knocking air out.

Using a Cutter, cut out 1 ½ inch Scones. Using an up and down motion, do not twist cutter.

Place onto baking sheet, Brush with Egg/Milk wash, sprinkle with Sugar.

Place in oven and bake for 14 minutes

🍓 The Great Debate: Jam or Cream First?

Once your scones have cooled slightly, split them in half using your hands (or a fork) rather than a knife to preserve the texture.

Now comes the ultimate question: Do you top with jam first, or cream first? If you follow the Devon tradition, it is clotted cream first, followed by jam. If you prefer the Cornish way, the jam goes on first, topped with a dollop of cream. Whichever you choose, enjoy them warm!

Enjoy!