RECIPE

Classic Light Scones Recipe

- by ultimaterecipe10

I was inspired to share this recipe after a lovely lady shared her mum’s 140-year-old cookbook with me. Among the treasures inside was a scone recipe that’s truly special. These scones are incredibly light (less than 50 grams each!) and absolutely delicious. Unlike the oversized scones we see today, these are reminiscent of simpler times, relying on proper techniques for their perfect rise.

Ingredients

  • 1 cup milk soured with ½ teaspoon bicarbonate of soda (or 1 cup buttermilk)
  • 1 well-beaten egg (reserve a little for brushing)
  • 2 cups self-raising flour
  • 1 teaspoon baking powder
  • 1 tablespoon soft butter
  • 1 teaspoon sugar

Instructions

  1. Prepare Your Tray
    Preheat your oven to 220°C (430°F), conventional setting (no fan). Place a baking tray in the oven to heat.
  2. Sour the Milk
    Stir the bicarbonate of soda into the milk and set aside.
  3. Sift the Dry Ingredients
    Measure the flour and baking powder into a sifter over a bowl. Sift twice for maximum lightness.
  4. Cream the Butter and Sugar
    In a separate bowl, cream the soft butter and sugar together until the sugar dissolves.
  5. Combine Wet Ingredients
    Gradually stir the beaten egg into the butter mixture, reserving a small amount for brushing. Slowly add the soured milk, reserving 1 tablespoon to mix with the egg for brushing later.
  6. Incorporate Dry Ingredients
    Add the sifted flour mixture to the wet ingredients. Use a knife to mix lightly into a soft dough. Avoid overmixing to keep the dough light.
  7. Knead and Shape
    Turn the dough onto a floured surface and knead gently for about 1 minute. Press it out to a ½-inch thickness with floured hands. Cut out scones with a sharp cutter, using an up-and-down motion (no twisting).
  8. Bake
    Remove the hot tray from the oven and either line it with baking paper or lightly flour it. Place the scones on the tray, slightly touching each other. Brush the tops with the reserved egg and milk mixture. Immediately bake in the preheated oven for 10–15 minutes.
  9. Cool and Serve
    Once baked, transfer the scones to a clean tea towel and cover them until cool (if you can wait!). Serve with jam and cream, butter, or your favorite toppings.

Notes

  • This recipe also works with gluten-free self-raising flour. The scones may be slightly flatter but are still delicious.
  • For the best results, always handle the dough lightly and bake immediately after preparation.

Enjoy baking and let me know how yours turn out!

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