These crumbly, butter and fluffy scones are the perfect canvases to make magic happen. They’re good on their own but also turn into sinful, flavour-packed bites with just a slather of marmalade and some clotted cream . These freshly baked treats are welcome on any table and come together in less than 30 minutes!
1. Preheat the oven to 200 degrees Celsius — my oven setting was 4D heating.
2. Lightly grease the baking tray with some oil, butter or baking spray.
3. Combine the flour, baking powder and sugar in a large bowl.
4. Add cubes of cold butter and press in with your fingertips until the mixture resembles fine breadcrumbs.
5. Crack the eggs into a measuring jug, then add enough milk to bring the total volume to 150ml.
6. Stream the egg and milk mixture into your dry ingredients a little at a time. Keep mixing until you get a soft, sticky dough. You may not need all of the egg/milk mixture.
7. Turn out your batter on a lightly floured work surface. Knead lightly. Now’s also the time to add any mix-ins of your choosing. Chocolate chips or sultanas are amazing in scones but for me, I’ll be leaving them out this time – I like my scones good ol’ plain Jane.
8. Roll out to a rectangle about 2cm thick. Using a cutter is useful if you have one on hand. Otherwise, roll them into balls and flatten with your fist. I did so by estimation, but you’re welcome to use a cutter to approximate the size of your scones.
9. Brush the tops of your scones with the remaining milk egg mixture. Alternatively, you could crack another egg if you’ve used up the mixture in the previous step.
10. Bake for 12–15 minutes, or until the scones are well risen and a pale, golden-brown colour. Transfer onto a wire rack to cool.
11. To serve, split the scones halfway and top with a generous dollop of marmalade/jam + clotted cream or butter.
I hope you guys try this recipe out! If you do, tag me on your Instagram stories @melissackoh, I’d love to see your amazing bakes!
Until next time, stay safe!