Two Homemade Scone Recipes Everyone Should Know

Two Homemade Scone Recipes Everyone Should Know

Cheddar & Chive

makes 8-10

250g self-raising flour

65g diced butter

1/2 tsp baking powder

1/4 tsp salt

10g chopped chives

75g cheddar cheese, grated

1 egg + extra for glazing

80-100ml buttermilk

Preheat the oven to 170°C Fan (190°C conventional) and line a baking tray with baking paper.

Place the flour, baking powder and salt into a large mixing bowl. Add the diced butter and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs.

Stir through the grated Cheddar and chopped chives until evenly combined.

Make a well in the centre and crack in the egg. Pour in 80ml of the buttermilk and mix until the dough just comes together. If the mixture feels a little dry, add the remaining buttermilk a splash at a time. Take care not to overwork the dough, as this will result in heavy scones.

Turn the dough out onto a lightly floured work surface and gently pat or roll it to a thickness of 3-4 cm.

Using a floured round cutter, stamp out the scones and place them onto the prepared baking tray. Gather any scraps together, gently reshape and cut out the remaining scones.

Chill in the fridge for 30 minutes, then brush the tops with the beaten egg and sprinkle with chopped chives.

Bake for 18-20 minutes, or until well risen and golden brown.

Transfer to a wire rack and leave to cool slightly before serving.

Fruit Scones

250g self-raising flour 

40g golden caster sugar

65g diced butter

1/2 tsp baking powder

85g dried fruit, chopped

1 egg + extra for glazing

80-100ml buttermilk

Preheat the oven to 170°C Fan (190°C conventional) and line a baking tray with baking paper.

Place the flour, caster sugar and baking powder into a large mixing bowl. Add the diced butter and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs.

Stir through the dried fruit until evenly distributed.

Make a well in the centre and crack in the egg. Pour in 80ml of the buttermilk and mix until the dough just comes together. If the mixture feels a little dry, add the remaining buttermilk a splash at a time. Avoid overworking the dough, as this can make the scones heavy.

Turn the dough out onto a lightly floured work surface and gently pat or roll it to a thickness of 3-4 cm.

Using a floured round cutter, stamp out the scones and place them onto the prepared baking tray. Gather any offcuts together, gently reshape and cut out the remaining scones.

Chill in the fridge for 30 minutes, then brush the tops with the beaten egg. As an optional step you can sprinkle the tops with a little more caster sugar.

Bake for 18-20 minutes, or until well risen and golden brown.

Transfer to a wire rack and allow to cool slightly before serving.

Serve warm with butter, strawberry jam and clotted cream.