Any time is scone time!
Yup! breakfast, morning tea, lunch, afternoon tea, dessert – scones are perfect at any time of the day! Well… at least I think so.
It has been a very long time since I had a classic scone. The last time I had a scone was in Austria in March. It was a special blueberry scone I had at my FAVOURITE coffee shop in Vienna – 12 Munchies. They are ridiculously delicious just by the way, so if you are in Vienna, drop by and have one! But they were not the classic scone, so they don’t count as a classic scone.
Okay but back to classic scones! Like the ones with jam and cheese mmmmm. Or jam and fluffy whipped cream – double mmmm! When it came to the Royal Wedding in May, I was ready to make scones faster than you can say I Do! A trip to the shops and I was ready to start baking!
I usually LOVE my scones with some butter, strawberry jam and cheese. It is my favourite. But something was just telling me it’s a jam and cream day this time. This was also the PERFECT opportunity to try this amazing Chia Seed Berry Jam recipe that Sarah Graham has in her fantastic recipe book – Wholesome. So yup, Jam making, and scone baking it was!
These recipes were both super easy and so delicious! Enjoy the scones with whatever toppings you feel like – they are even yummy by themselves!
So here is my recipe for simple classic scones! ENJOY 🙂
Simply Scrumptious Scones
- 320 g All-purpose Flour
- 3 tsp Baking Powder
- 3 tbsp Granulated Sugar
- 85 g Cold Butter
- 175 ml Milk
- 1 tsp Lemon Juice
- 1 tsp Vanilla Extract
- 1 Egg Lightly beaten for glazing
Preheat the oven to 190 degrees Celsius and line a baking tray with baking paper.
In a mixing bowl, mix together the flour, baking powder, and sugar.
Add in the butter, cut into pieces, and rub the butter and flour mixture together with your hands to form a consistency similar to wet sand.
Warm up the milk slightly (on the stove or in the microwave) - it must not be hot! Set it aside and add in the vanilla and lemon juice. Stir slightly and leave aside for a few minutes.
Then add the milk mixture (slightly curdled to resemble buttermilk) to the flour mixture and mix together with a fork.
Add some flour onto a clean surface and turn out the dough onto it. combine the dough and form a thick circle.
*Do not overwork the dough
Cut out circles (I used a champagne glass with a 5 cm width). Do this until the dough is done. You will have nice thick circles now (this will mean high scones).
Place them on the baking tray and lightly glaze them with the beaten egg.
Bake the scones for 10 min (12 if they seem a bit underdone).
Once cooled slightly (because warm scones are the yummiest!) and enjoy!