There’s nothing quite like freshly baked scones. However, I have a bad habit of making a large batch, then forgetting to freeze them and then they get stale. My 4 year old often requests a jam and butter scone in his lunch box (he doesn’t really like sandwiches) and so I have been experimenting with a small batch scone recipe so we eat only as much as we need. This combination of ingredients has been working well the last few bakes, and even tastes great the next day. Scones are best consumed within a day, or frozen freshly baked then cooled.
Preparation Time: 5 minutes / Cooking Time: 22 minutes
- 1 cup self-raising flour
- ½ cup plain flour
- 1 tbl caster sugar
- ¼ tsp baking powder
- 2 pinches of salt
- 1 tbl butter
- ½ cup thickened cream
- ½ cup lemonade/soda water
- Extra flour, for dusting/shaping
- Preheat oven to 220°C bake/210°C fan bake.
- Prepare a baking tray with baking paper and lightly dust with flour in four separate areas on the tray (in preparation for scone placement).
- Add the self-raising flour, plain flour, sugar, baking powder and salt into a medium sized bowl. Stir to combine all dry ingredients.
- Add the butter and rub in evenly with fingertips.
- Pour in the cream and lemonade/soda and stir very lightly with a spatula until just combined. NOTE – Mixture will be quite wet and you want to mix as lightly as possible for super fluffy scones.
- Dust a generous amount of flour on a clean chopping board. Push the mixture gently with the spatula from the bowl onto the floured board. Dust the top with a generous amount of flour.
- Gently pat the dough into a 1 inch thick circular disk. TIP – ensure there is enough dry flour on top of the disc so you can gently shape it.
- Using a large knife or pastry knife, cut the dough into four even parts with an ‘X’.
- Gently remove each circular wedge and place on floured areas on baking paper.
- Bake for 17 minutes until lightly golden on top. Shut the oven and leave scones inside for a further 5 minutes.
- Remove from oven, cool slightly, and eat!
Best served warm with jam and whipped cream, or just with butter.