Sugared Scones Recipe

Introduction

Delight in these simple yet irresistible sugared scones, perfect for a comforting afternoon tea or a sweet breakfast treat. Crispy on the outside and soft inside, they’re lightly sweetened and topped with crunchy sugar for an extra special touch.

Ingredients

• 85g diced butter
• 350g self-raising flour
• ¼ tsp salt
• 1½ tsp bicarbonate of soda
• 4 tbsp caster sugar
• 200ml milk, warmed to room temperature, plus a splash extra
• Crushed sugar cubes, to decorate

Instructions

1. Step 1: Preheat your oven to 200°C (180°C fan) or gas mark 6. Use a food processor or a knife to cut the diced butter into the self-raising flour until it resembles fine crumbs.
2. Step 2: Transfer the flour and butter mixture to a bowl. Stir in the salt, bicarbonate of soda, and caster sugar. Quickly add the warmed milk using a cutlery knife to mix, being careful not to overwork the dough.
3. Step 3: Tip the dough onto a lightly floured surface. Turn it over gently a couple of times to bring it together with minimal handling. Pat the dough gently to about 1 inch thick.
4. Step 4: Use a floured round cutter to stamp out scones. Gather the trimmings, gently pat them together, and cut out additional scones.
5. Step 5: Brush the tops of the scones with a splash of milk, then sprinkle with crushed sugar cubes for a sparkling finish.
6. Step 6: Place the scones on a baking sheet and bake for 10–12 minutes until they have risen and turned golden.

Tips & Variations

• For a richer flavor, substitute half the milk with cream or buttermilk.
• Add a handful of raisins or currants to the dough for a fruity twist.
• Use a chilled knife or cutter to help keep the butter cold and ensure flaky scones.
• Serve warm with clotted cream and strawberry jam for a classic combination.

Storage

Store cooled scones in an airtight container at room temperature for up to 2 days. To refresh, warm them briefly in the oven or microwave before serving. For longer storage, freeze the unbaked rounds and bake straight from frozen, adding a couple of extra minutes to the cooking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use plain flour instead of self-raising flour?

You can, but you’ll need to add a raising agent such as 2 tsp of baking powder to replace the self-raising flour’s effect.

Why is it important not to over-mix the dough?

Over-mixing activates the gluten too much, making the scones tough instead of light and crumbly. Mixing just until combined keeps them tender.

Sugared Scones Recipe

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★★★★★

4.4 from 115 reviews

• Author: Cleo
• Total Time: 27 minutes
• Yield: 10–12 scones 1x
• Diet: Vegetarian

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Description

These classic sugared scones are buttery, tender, and lightly sweetened treats perfect for afternoon tea or breakfast. Made with simple ingredients like self-raising flour, butter, and caster sugar, they are topped with crushed sugar cubes for an extra sweet crunch and baked until golden and risen.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 350g self-raising flour
• ¼ tsp salt
• 1½ tsp bicarbonate of soda
• 4 tbsp caster sugar

Wet Ingredients

• 85g diced butter
• 200ml milk, warmed to room temperature, plus a splash extra for brushing

Topping

• Crushed sugar cubes, to decorate

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Instructions

1. Preheat the oven: Heat the oven to 200C/180C fan/gas 6 to ensure it is hot and ready for baking the scones to perfection.
2. Incorporate butter into flour: Whizz the diced butter into the self-raising flour until the mixture resembles fine breadcrumbs. This can be done using a food processor or by hand.
3. Combine dry ingredients: Transfer the flour and butter mixture into a bowl and stir in the salt, bicarbonate of soda, and caster sugar evenly.
4. Add milk and mix: Using a cutlery knife, quickly stir in the warmed milk just until the dough comes together. Be careful not to over-mix to keep the scones light and tender.
5. Form the dough: Turn the dough out onto a lightly floured surface. Gently turn it over a couple of times and pat it to about 1 inch thick with your hands, avoiding overworking the dough.
6. Cut out scones: Use a floured cutter to stamp out rounds of dough. Gather the trimmings together and repeat to make more scones.
7. Prepare for baking: Place the rounds onto a baking sheet. Brush the tops lightly with a splash of milk, then scatter crushed sugar cubes over the tops for a sweet, crunchy finish.
8. Bake: Bake the scones in the preheated oven for 10-12 minutes until they have risen and are golden brown on top.
9. Cool and serve: Remove from the oven and let the scones cool slightly on a wire rack before serving warm with butter, jam, or clotted cream.

Notes

• Ensure the milk is warmed to room temperature to help activate the bicarbonate of soda for better rising.
• Do not over-work the dough to keep the scones light and fluffy.
• Sugared scones are best enjoyed fresh from the oven but can be reheated gently if needed.
• You can substitute the caster sugar topping with pearl sugar if preferred for an extra crunchy texture.
• Use a sharp cutter and press straight down without twisting to help the scones rise evenly.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Baking
• Method: Baking
• Cuisine: British

Keywords: scones, sugared scones, baked scones, butter scones, British teatime recipe