Scones

I used to make around 80-100 scones per day when I ran the tea rooms so I can safely say that my scone recipes have been fully tested! The most popular scones were the plain and fruit scones – see my Easy Scone Recipe – closely followed by my Easy Cheese Scones Recipe.

I love experimenting with scones too and my customers were very willing to try out my creations – some big favourites were Fig & Honey Scones, Blueberry & Lime Scones and Rhubarb & Ginger Scones.

Plain Scones on a dish

Popular Scone Recipes

Scone Making Tips

Scones are fairly easy to make but here are some essential tips and tricks:

  • Handle the dough as gently and as little as possible.
  • Never let a rolling pin near your scones. Gently pat out the dough to the required depth.
  • For extra light and fluffy scones replace the milk in the recipe with sour milk, buttermilk or ½ yoghurt ½ milk.
  • For extra light and fluffy scones replace the milk in the recipe with sour milk, buttermilk or ½ yoghurt ½ milk.
  • I think butter and full cream milk make the best scones but you can substitute non dairy alternatives if you need to for dietary reasons.
  • Scone dough should be soft and sticky. It is better to have a dough that is too wet than too dry. If your dough is a little too wet your scones will spread a bit but they will still taste delicious. If your dough is too dry they will look okay but will be crumbly rather than soft inside.

Scone Dough

I’m always looking for new ways to use scone dough – I particularly like using it as a base for pizza instead of traditional yeasted dough. This speeds up and simplifies the pizza-making process, and allows for a yeast-free option.

Scone Eating Tips

  • Scones should be eaten on the day they are made, preferably within 8 hours of baking.
  • Any leftovers can be frozen very successfully and defrosted in a microwave or wrapped in foil in a hot oven.
  • Stale scones ie: day old scones, can be split and toasted. I like toasted scones as much as fresh ones – perfect dripping with butter after a winter walk, especially if you have an old fashioned toasting fork and an open fire.
  • The traditional accompaniments to scones are clotted cream and jam, usually strawberry jam. They are equally good with butter and any good quality jam or other sweet spread. Toasted scones are particularly tasty with marmalade.