A never-fail scone recipe

Hello, this is your stomach speaking. I demand scones. Big, chunky beauties that rise like a dream in an oven hotter than the fires of Mordor, with crispy tops and bottoms and feather-like insides.

Hello, this is your Veggie Mama speaking. I have some scone tricks I’d like to share with you to ensure your crispy bottom scones are a 10/10 every time.

Never-Fail Scone Rules

• Cold butter, cold hands
• Don’t knead too much. In fact, don’t knead at all. Press the dough gently til it comes together and is smooth, then STOP
• Pat it out into a circle thicker than you think you should. I’ve seen recipes where they tell you to pat the dough to a thickness of 1cm. These recipes are lies. Anything under an inch and a half is abominable.
• Put your oven on the highest setting it is capable of. You want to blast these suckers (feel free to turn it down after the first 5 or so minutes but not by much – you don’t want burned bits but you need that heat. As you can see above, I’ve got a flaming hot gas situation and shit will burn the hell down if I’m not careful)
• Don’t twist your cutter, you’re straight in and out here
• I know in some circles it’s frowned upon to put your scones close to each other on the tray, but I’m not entering any show competitions and I will put them closer together rather than apart you can’t tell me what to do
• Scones glazed with cream instead of milk are better

Let’s scone, shall we?

Never-Fail Scone Recipe

• 2 cups self-raising flour
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 30 grams cold butter, grated
• 3/4 cup milk

Directions

1. Preheat your oven to as hot as it will go
2. Sift flour, salt and sugar into a large bowl
3. Rub in butter until mixture resembles breadcrumbs
4. Pour in almost all the milk and mix until it comes together into a soft dough. Add the rest of the milk if you think it needs it.
5. Place on a floured surface and pat into a thick circle 1.5 – 2 inches in height.
6. Using a 2inch cutter, cut into close rounds, trying to use up as much dough as possible because re-rolling the dough can toughen the rest of the scones. I usually get about 12 -15 scones and the last one is just the scraps pushed into a scone-shape
7. Place on a baking tray and brush with cream or milk
8. Bake in a very hot oven 10 minutes or until golden brown

ya want more scones?

Lucky you, I’ve got plenty:

Raspberry and white chocolate lemonade scones / strawberry Pop-Tart scones / cheesy savoury scones / True-blue Aussie pumpkin scones

Jam for that?

OK!

Pear and vanilla bean jam / peach jam / tomato relish for ya cheesy scones