When I saw Rosie make these on her Instagram in the middle of lockdown, I decided to try them straight away. I already have a great scone recipe on the blog, courtesy of Paul Hollywood, but these seemed a lot easier and quicker to make.
I even managed to get hold of clotted cream, so two days in a row we had freshly baked scones with jam and clotted cream with our tea. So yummy!
These are definitely your everyday type of scones. The ones you whip up just before eating them, and I think they are intended that way. If you’re putting on a whole afternoon tea spread I would make the Paul Hollywood ones though, as they are more like the ones you get in a nice restaurant. Less rustic.
I can’t stress enough how easy these are to make! If you haven’t made scones before or are a bit scared of baking, this is the recipe to try. Line up the ingredients and have the tea, clotted cream and jam ready!
The easiest scones, makes about 16
Adapted from Rosie The Londoner’s recipe.
8 heaped tbsp self-raising flour
quarter pack of butter (about 62 g), cubed
150 ml milk
pinch of salt
Pre-heat the oven to 200 C. Add the flour and salt to a large mixing bowl and add in the cubed butter. Use finger tips to break up the butter until it resembles breadcrumbs in texture. Make a well in the middle and pour in the milk. Use a knife to bring it together into a sticky dough. Dust a surface with flour and place the dough on it. Sprinkle some flour on top and pat the dough until approx 1.5 inches thick, taking care not to knock the air out of it or work the dough too much. Cut out scones with a cookie cutter or a glass. Keep going until all the dough has been used. Place the scones on a parchment lined baking tray. Bake for 10-15 minutes and let cool on a wire rack. Split the scones open to serve.