Mon. Jan 18th, 2021

Soft fluffy scones recipe

These light and fluffy cake-like treats are so simple yet so elegant that it is suitable for a high tea or the perfect ending to a Sunday afternoon lunch, as it is something that is not too over-powering or rich.

soft fluffy scones recipe - Soft fluffy scones recipe

The texture and taste of a freshly baked scone, topped with a sweet strawberry preserve and fresh whipped cream, is sure to please anyone’s palate.

The following recipe is sure to do just that, it yields 12 scones and bakes at a fairly short period that it’s quick enough to whip up for unexpected guests or if you lead a busy life and just don’t have the time to make a fancy dessert this recipe is sure to be at your rescue.

Scones have many variations namely from the UK and USA. The characteristic of an English scone is soft, light and plain as it is usually served with jams, preserves and whipped cream. An English scone is generally cut in half and you add the condiments on top of the halves. An American scone is denser and usually flavoured before baking, be it with dried fruit or savoury options like onions and cheese.

This is a recipe is for a classic English scone.

Classic English Scone Recipe

5 from 1 vote

Recipe by Robyn BrittowCourse: Breakfast, DessertCuisine: GlobalDifficulty: Medium

Prep time

30

minutes

Cooking time

40

minutes

Servings

12

Total timeminutes

Ingredients

  • 500 ml cake flour

  • 10 ml sugar

  • 2 ml salt

  • 20 ml baking powder

  • 125 ml milk or sour cream

  • 60 ml oil

Method

  • Preheat the oven to 180 degrees Celsius and grease baking tray.
  • In a bowl sift the cake flour, salt and baking powder together, add sugar and make a well in the middle of the bowl.
  • Whisk one egg with oil and milk or sour cream in a bowl and add to the dry ingredients. The sour cream gives the scones a much lighter weight but it is still as delicious with the milk.
  • Once all the ingredients are in the bowl, using a knife, mix together to form a dough.
  • On a floured surface, roll out the dough and cut out twelve rounds and place on your baking tray.
  • Whisk the second egg and lightly brush the surface of each scone. ( This will help you achieve that beautiful golden colour.)
  • Place in the oven and bake for 10-12 minutes until the top is lightly golden.
  • Allow the scones to cool slightly but serve whilst still warm.

Notes

  • Enjoy by adding a bit of butter, strawberry preserve and whipped cream, accompanied by some hot rooibos tea for the ultimate indulgence! Or for the savoury lovers, add some butter and cheese and enjoy for brunch or an afternoon snack.

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