Dessert
A classic Plain Scones recipe that's soft, light and incredibly easy to make. Using simple ingredients and a traditional method passed down from my Mum, these homemade British scones are the perfect base for countless variations.
% GDA = share of an average adult's daily reference intake (2000 kcal).
Values are estimates and may vary.
Pre-heat your oven to 220°c (200°c for fan assisted oven, Gas Mark 7 or 425°F). Grease two baking sheets with a little butter and set aside.
180 gSelf-rising flour
1 pinchSalt
4 mlBaking powderSift 180 g self-rising flour, 1 pinch salt and 4 ml baking powder into a large bowl, holding the sift up to allow some air into them.
20 gSuperfine sugarGently stir in the 20 g superfine sugar.
20 gMargarineUsing the tips of your fingers, rub in the 20 g margarine to the dry ingredients, again lifting as you do to allow air in. Continue until you have a sandy consistency.
80 mlMilk
40 mlPlain yogurtCreate a well in the middle of the dry ingredients. Whisk the 80 ml milk and 40 ml plain yogurt together.
80 mlMilk40 mlPlain yogurtPour the whisked wet ingredients into the well. Using your hands, gently bring the ingredients together to form a soft, slightly sticky dough.
Turn the dough out onto a floured work surface and gently knead together, before stretching the dough to about 2-3cm thickness.
Using a cookie cutter of your choice, cut your scones out and place them onto your pre-greased baking sheets. Reform and stretch the dough as required to use all of the dough.
Leave your scones to rest on the tray for about 10 minutes.
Brush the tops of the scones with some extra milk.
Bake in your pre-heated oven for 10 minutes. If you are making smaller scones, keep a close eye on them as you may need to reduce the baking time to suit.
Once cool enough to touch, transfer to a wire rack to cool completely or enjoy whilst still warm.