Freshly baked scones are simply irresistible! They are a must for Sunday brunch. These easy Scottish bread treats take just 20 minutes to make. The perfect scone is crispy on the outside and has a soft, buttery, and flaky interior. Enjoy every bite!
In England Scones is traditionally eaten with clotted cream and jam. My personal favorite is Cream cheese and lemon curd. But of course you can add any jam of your choice. You can even add different flavors to your scones by adding it to the dough. For example, dried fruits, cardamom, cinnamon, nuts are just a few.
Oh, the best part is, that you can prepare them and keep them in the refrigerator over night. Just brush the tops with a beaten egg and bake them just before you want to eat them. Perfect isn’t it?
Three steps to get your own perfect freshly baked scones.
- Cold butter. You need to rub the butter with the flour. That is how we get the scones flaky.
- When adding the moisture to the dough, knead it gently with your hands, enough to bring the dough together.
- As moisture, use sour milk or mix 100 ml milk with 100 ml yoghurt, that will make the Scones soft and juicy.
Sour milk
If you don’t have sour milk at home you can make your own. First measure up 1 cup or 250 ml milk and then add 1 tbsp white vinegar or lemon juice. Give it a stir and let it sit for 5 minutes. After 5 minutes, you will see that the milk is thicker and your sour milk is ready to be used.
As a moisturizer for your scones, you can also mix 100 ml of milk with 100 ml of yoghurt. You can even use only milk as moisture but I think scones become juicier with sour milk or milk/yogurt mixture.
Note:
- Scones are best eaten fresh from the oven. Bake them just before serving.
- You can store the remaining scones in a plastic bag with a zipper for a day or two.
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Freshly Baked Scones
Ingredients
- 270 g Flour (1 cup) wheat
- 2 tsp Baking powder
- 0,5 tsp Salt
- 1 tsp Sugar
- 50 g Butter (1.8 oz) cold, cut in cubes
- 200 ml Sour milk (6.8 fl.oz) or milk/yoghurt
- 1 Egg ,to brush the scones
Instructions
- Preheat oven 250 °C (482 ℉)
- In a bowl mix flour, baking powder and salt
- Add butter and rub the butter with the flour mixture
- Add sour milk or milk/yoghurt and knead it gently using your hands, just enough to bring the dough together.
- Shape into eight small buns or four large buns and place on a lined baking sheet.
- Brush the tops with a beaten egg.
- Bake for 10 minutes
Notes
- Scones are best eaten fresh from the oven. Bake them just before serving.
- You can store the remaining scones in a plastic bag with a zipper for a day or two.
- If you want to prepare the scones the day before: Store them in the fridge overnight, brush the tops with a beaten egg just before baking them.
- If you do not have sour milk, mix 100 ml of milk with 100 ml of yoghurt. Or make your own sour milk.
Βon appétit
