video password: bread [case sensitive]
You can freeze. To reheat, preheat the oven to 200C (400F) and bake straight from the freezer on a baking tray for 10 minutes or until the scones are deep golden brown.
variations for fun
aunt madge was a purist and didn’t ever mess around with her scones ;).
too wet – If the scones are soggy after they have cooled it means they are underbaked. Next time bake for longer.
tough texture – Good scones need a light hand when you’re mixing and forming. Next time try not to handle the dough as much.
scones too flat – It’s important to use self raising flour and place the scones close to each other so they rise properly. Make sure your flour is fresh.
burned – If the scones are browning too much, cover with foil.
Serve warm from the oven with whipped or clotted cream, your best jam and tea in fine china cups.
Freeze in a plastic bag and defrost in a warm oven.
back to Simple Breadmaking Overview Page
aunt madge’s scones recipe
300g (10.5oz) self raising flour
250g (8.8oz) milk
1 tablespoon butter, melted
1. Preheat oven to 230C (450F).
2. Combine both flour and salt in a bowl.
3. Make a well or depression in the centre of the flour mixture and add the milk and butter. Stir with a knife until only just combined. Best to err on the side of undermixing.
4. On a lightly floured surface form into a 2cm (3/4in) thick dough.
5. Cut rounds with a small glass or chinese tea cup (approx 5cm /2in diameter). PLace on an oven tray close to each other and brush with a little extra milk.
6. Reduce heat to 220C (425F). Bake for 10 minutes or until lightly golden.
6. Serve warm with cream and jam.