Easy Recipe for Perfect Light & Fluffy Scones Every Time!

A super easy and delicious recipe for a Plain Scone. You can whip these up in no time at all, and have them ready to serve, start to finish, 30 minutes. They are absolutely delicious served fresh, but also reheat well the next day or two. The scones are really fluffy and light and are just perfect with jam and cream. I hope you enjoy this recipe. Full Batch Ingredients: 4 cups self-raising flour (or 4 cups plain flour + 8 teaspoons baking powder) A good pinch of salt 1 teaspoon sugar 300ml milk 300ml cream (plus extra for brushing) Instructions: Preheat Oven: Preheat your oven to 200°C (400°F). Mix Dry Ingredients: Sift 4 cups of self-raising flour (or plain flour with baking powder) into a bowl. Add a pinch of salt and 1 teaspoon of sugar. Add Wet Ingredients: Measure 300ml of milk and 300ml of cream. Pour into the flour mixture and mix lightly until just combined. The batter should be wet and sticky; add more milk or cream if needed. Form Dough: Tip the scone batter onto a lightly floured surface, sprinkle a little flour over the top, and form into a circle about 1 inch high. Pat the sides and the top gently. Cut Scones: Using a sharp cutter, cut the dough into rounds with a straight up and down motion. Avoid twisting the cutter. Prepare for Baking: Place the scones on a paper-lined baking tray, ensuring they touch each other. Brush the tops with cream or milk. Bake: Bake in the preheated oven for 15 to 20 minutes, depending on your oven and the size of the scones. They are ready when they spring back slightly when pressed. Cool and Serve: When cool enough to handle, transfer to a wire rack. Gently separate the scones, if needed using a butter knife. Serve fresh with butter, jam, and cream. Notes: These scones reheat well in the microwave for the next day or two, but they are best enjoyed fresh. Half Batch Ingredients: 2 cups self-raising flour (or 2 cups plain flour + 4 teaspoons baking powder) 1/2 teaspoon sugar A pinch of salt 150ml milk 150ml cream (plus extra for brushing) Instructions: Preheat Oven: Preheat your oven to 200°C (400°F). Mix Dry Ingredients: Sift 2 cups of self-raising flour (or plain flour with baking powder) into a bowl. Add a pinch of salt and 1/2 teaspoon of sugar. Add Wet Ingredients: Measure 150ml of milk and 150ml of cream. Pour into the flour mixture and mix lightly until just combined. The batter should be wet and sticky; add more milk or cream if needed. Form Dough: Tip the scone batter onto a lightly floured surface, sprinkle a little flour over the top, and form into a circle about 1 inch high. Pat the sides and the top gently. Cut Scones: Using a sharp cutter, cut the dough into rounds with a straight up and down motion. Avoid twisting the cutter. Prepare for Baking: Place the scones on a paper-lined baking tray, ensuring they touch each other. Brush the tops with cream or milk. Bake: Bake in the preheated oven for 15 to 20 minutes, depending on your oven and the size of the scones. They are ready when they spring back slightly when pressed. Cool and Serve: When cool enough to handle, transfer to a wire rack. Gently separate the scones, if needed using a butter knife. Serve fresh with butter, jam, and cream. Notes: These scones reheat well in the microwave for the next day or two, but they are best enjoyed fresh. ‪@leescooking‬ Relevant Hashtags: #scone #sconesrecipe #biscuitrecipe #plainscones #devonshire