Recipe for freshly baked scones
Freshly baked scones just taste good, and they are also really easy to bake yourself.
The secret to a good scone is that the dough should not be kneaded like bread dough, but just quickly mixed together and gathered. Like shortcrust pastry, scones become chewy if the dough is kneaded, and both should preferably be crisp when finished.
Serve the delicious scones with butter, jam, and lemon curd (English lemon cream – see link to our recipe in the note).
Ingredients
- 180 gram Wheat Flour
- 30 gram Cane Sugar
- 3 gram Salt fine salt
- 9.6 gram Baking Soda
- 70 gram Butter soft
- 150 gram Buttermilk
- 1 pcs. Egg for brushing
Instructions
- Mix all the dry ingredients in a large bowl or a dough bowl.
- "Chop" the butter into the mixture with a knife until everything is well combined.
- Quickly gather the dough with the buttermilk - be sure not to knead the dough, it should just be gathered until it is even in texture.
- Turn the dough out onto a floured surface and cut out round scones with a glass or a cutter of appropriate size. If the dough sticks to the surface, it can be freed with a small knife. Do not use flour for rolling out the dough, as the finished scones will become too dry.
- Place the unbaked scones on a baking sheet lined with parchment paper and brush them with beaten egg.
- Bake your scones in the oven at 175 degrees Celsius (347 degrees Fahrenheit) on convection for about 15 minutes. Check them frequently as the baking time varies from oven to oven.
- Scones are best when served warm and freshly baked with butter, jam, and optionally lemon curd.
Notes
Lemon curd is an English spreadable cream made from eggs, butter, lemon juice, and sugar. It can be bought ready-made in stores but is actually quite easy to make yourself. See our lemon curd recipe here.