Scones: The Right Way

A few weeks ago now (and really, thanks to a sorted food video) I got the hankering for scones – not American scones though, but what I like to call REAL scones. This might come off a little priggish, but considering I grew up in Australia, the British style scone is the one for me! And I’m talking full on Devonshire Tea style – jam, cream – the works!

The great thing about scones is that they’re SUPER easy to make. Very few ingredients:¬†butter, self raising flour, milk, eggs, and a little bit of sugar (oh and we added some dried cherries into some of ours as well.


To start it off you want to cut your (cold) butter into cubes and then rub it into the flour with your fingertips until it resembles a breadcrumb like consistency.


Once you’re there, put your egg, sultanas (or in our case dried cherries), and some of the milk in and start stirring it together sir the back of a butter knife (adding a little more milk each time until you get a¬†dough that comes away from the sides of the bowl). Then roll it out to a 2cm thickness.

As I live in a relatively crappy house on a college campus, moulds are something that I don’t have handy in my arsenal of cookware and as such we cut the scones out with knives and the rim of a glass (but anything that gets you a scone size of about 6 cm across will do it).

Finally, brush the scones with some egg and stick them in the oven for about 10-12 minutes at 200 degrees Celsius (392 F), until they’re golden. And that’s it! Let them cool and then enjoy with some jam and whipped cream.

img_0142Thanks as always to Sorted Food for the inspiration. If you’re looking for specifics on the recipe (such as ingredient weights/measurements) you can get them here.




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