Yes. That is the title and I am not joking. It only took a few bites to jolt me out of this blogging slumber and I really really hope that you try to make these. Before you skim over mine and hop onto the next recipe, well, let me just put it out there and say you’ll regret doing so. They may not make the most pretty cloud looking scones but who cares when they taste so delicious? Am I right?
I see lots of scone recipes (and basically baking recipes in general) that are so ridiculously complicated and fussy. I can’t help but think that maybe they need to add ingredients to make up for whatever they think they’re missing. Actually, all you really need for a killer scone recipe is flour, butter, milk and good technique. I add sugar to mine since I often eat them plain without jam or cream, but feel free to leave this out.
Basic scone recipe 200 degees C / 12-15minutes
1. Combine 300g self-raising flour + 75g butter in a bowl and rub the butter into the flour until incorporated (often described as until resembling breadcrumbs).
Tip: Please do not keep going until you can no longer see any bits of butter! Please do not keep going until you can no longer see any bits of butter! Yes, that is not a mistake, I wrote it twice. We want to keep it slightly on the chunky side, and if you’re unsure you should definitely leave it chunky rather than too fine. For this reason, don’t use a food processor unless you pulse and check incessantly and make sure you don’t overdo it.
2. Add 40g sugar (or less to taste) into the dry mixture and mix.
3. Stir in 170g milk. I do this using a knife but feel free to use anything that is stiff and will help you combine the ingredients well.
Tip: Stop immediately when there are no crumbs left on the bottom. If there are, don’t force the crumbs to combine into the mixture, just add a little more milk.
4. Lastly, tip onto a surface, pat out, cut into the shape you want and bake! If the top is lumpy you’ll find you’re scones tend to spread out rather than rise, which is fine for me but if you want tall, even scones, just make sure the surface/top of each scone is smooth before you bake.