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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Combine dry ingredients: Transfer the flour and butter mixture into a bowl and stir in the salt, bicarbonate of soda, and caster sugar evenly.
- 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.
- 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.
- Cut out scones: Use a floured cutter to stamp out rounds of dough. Gather the trimmings together and repeat to make more scones.
- 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.
- Bake: Bake the scones in the preheated oven for 10-12 minutes until they have risen and are golden brown on top.
- 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
