These scones are so light and fluffy they are cloud-like, they are probably what angels eat for afternoon tea. Add some lightly whipped cream and a jewel-like spoonful of ruby red jam and I could feasibly be in heaven.
For me scones are the ideal goodie on any day of any season, but the lightness of these does rather make them ideal for a Summer afternoon tea treat in the garden.
While I am no stranger to the joy of baking I’m no expert on its alchemy. The magical chemistry behind using just the right of amount of each surprisingly plain ingredient to conjure up the tastiest of morsels remains largely a mystery.
But what I have found when making scones is that the less I mix and handle the dough the lighter the scone. I also recently discovered extra fine self raising flour which has resulted in not only angelic scones but impressively well risen sponges (not something I can always attest to). It’s more expensive than your everyday self raising flour but I’d say a worthy investment.
Serve these with your favourite jam and, if it’s Summer, a couple of ripe strawberries. You can’t beat a dollop of clotted cream but on this occasion I happened to have some double cream in the fridge, which I lightly whipped at the last minute as the kids were complaining about the absence of clotted cream (honestly!). No cream? Just jam is delightful or a light spread of butter.
Light & Fluffy Scones Recipe
I usually make 8 – 10 depending on the size of cutter
- 225g self-raising flour (or extra fine SR flour)
- 1 teaspoon of baking powder
- 2 teaspoons of caster sugar
- 70g chilled butter, diced
- 150ml milk
- Preheat your oven to 230 C / 210 C fan / gas 8
- Lightly butter a baking sheet
- Sift your flour and baking powder into a large bowl, then stir in the sugar
- Plop in your diced, chilled butter and rub it into the flour until it looks like breadcrumbs.
- Make a well in the middle of the breadcrumb like mix and pour in the milk. Start to mix the flour into the liquid with a metal spoon. Once it is all mixed you should have a lovely soft dough. If it’s too sticky add a little more flour.
- Lovingly tip your dough onto a floured surface and gently pat out to a thickness of about 2cm. Cut the scones into rounds and place on the baking tray.
- You will have to reform your dough and pat out again to continue cutting the scones, until you have used up all of the dough.
- Now pop the tray of scones in the oven and bake in the middle of the oven for 12 minutes. At this point your scones should be gloriously risen and golden brown. If they are not quite perfect just leave them for another 2 – 3 minutes.
- Remove from the oven and allow them to cool on a wire rack. In my opinion they are best eaten when still slightly warm… who could wait any longer.