Big Fluffy Scones

These foolproof big fluffy scones are golden brown, tender, light, and absolutely delicious! They can be served with the traditional jam and cream, or can be enjoyed completely savory with some butter, cheese, or maybe even a little bit of pesto!

Prep Time 15

Cook Time 20

Total Time 35

servings10 scones

saltyginger.comAngie Dixon

Equipment

Baking Tray
Cookie Cutters
Pastry brush
Mixing Bowls
Bench Scraper

Ingredients

360 grams plain flour (all-purpose/standard grade)
3 teaspoons baking powder
2 tablespoons icing sugar (powdered or confectioners sugar)
½ teaspoons table salt (or ¼ teaspoon if using salted butter)
113 grams butter (cold)
240 grams milk
2-3 tablespoons Additional flour for dusting
2 tablespoons milk

Instructions

Preheat the oven to 200°C/390°F. Line a baking tray with baking paper and set aside.
In a large mixing bowl, whisk together the flour, baking powder, icing sugar, and salt. This makes sure everything is evenly distributed throughout the flour.
360 grams plain flour, 3 teaspoons baking powder, 2 tablespoons icing sugar, ½ teaspoons table salt
Cut the butter into a small square and toss it into the flour. Rub the butter into the flour using your fingers. This basically constitutes squeezing the butter in the flour between your thumb and forefinger. Do this until there are only pea-sized pieces of butter left.
113 grams butter
Pour the milk into the flour mixture and mix through with a fork. Do not overwork or overmix the scone dough. The scone dough will be sticky and wet.
240 grams milk
Flour the kitchen counter quite liberally. Place the dough onto the flour and then sprinkle more flour over the top of the dough. Pat the dough together into a rough square or triangle.
2-3 tablespoons Additional flour for dusting
Using a bench scraper or knife and spatula. Cut the dough into 3, lift the two outer edges, and place them in the middle. Press the dough down until about 3cm tall. Repeat this step 2 more times, adding more flour to the counter and top of the scone dough if required.
Press the dough down or roll it out using a rolling pin until it is about 2cm tall. Then cut out the scones using a cookie cutter (7cm/3"). Place the scones on the baking tray.
Bring together the leftover dough. I like to squash it together, and then I take my bench scraper, cut it in half, place one half on top of the other and press down until it is 2cm tall. Cut out additional scones and repeat if necessary.
Using a pastry brush, brush the tops of the scones with milk. Try to avoid the milk dripping down the sides. Bake for 20 minutes.
2 tablespoons milk
Allow the scones to cool for a few minutes before serving them with whipped or clotted cream, jam, butter, and some grated cheese.

All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.

Video

Notes

Cold ingredients for scones are a must. The butter should be cold (but not hard), as well as the milk.

Handle the scone dough as little as possible.

Make sure the oven is properly preheated before baking the scones.

I use a round cookie cutter that is 7cm in diameter (about 3"). Press down the cookie cutter through the dough and do not twist the dough. For smaller scones about an inch in diameter, only bake for 10 to 15 minutes.

Storage and Freezing

Store the baked scones in an airtight container for up to 3 days. To heat up the scones, simply pop them into the microwave for 10-20 seconds.

Scone dough can be frozen for up to 3 months. Store the cutout scones between layers of baking paper. Allow the scones to come to room temperature while the oven preheats, they don't need to be fully defrosted.

Baked scones can be frozen in an airtight container for up to 3 months. Allow the scones to defrost before serving. Scones can be heated in the microwave before serving.

Nutrition