I have always loved scones but hated the process of making them! Something about rubbing butter into flour sends shivers down my spine.
These much easier scones use melted butter and cream so there is no rubbing in required! They produce a lovely light, fluffy and moreish scone which is perfect for a tea time treat.
It is only right to serve these delicious treats with cream and jam! Enjoy 🙂
- 3 cups plain flour / all purpose flour, plus extra for dusting
- 1 tbsp baking powder
- ½ cup icing sugar / powdered sugar (use ¼ cup if you want your scones to be less sweet)
- 1 ½ cups heavy cream / pouring cream, plus extra to glaze
- 125 g (4.5 oz / ½ cup) unsalted butter, melted
- Double cream and berry jam, to serve
- Preheat the oven to 180°C / 355°F (fan-forced/convection) or 200°C / 390°F (standard). Grease and line two baking trays with baking paper / parchment paper.
- Sift flour, baking powder and icing sugar into a large mixing bowl.
- Add cream and melted butter. Using a flat-bladed (butter) knife, 'cut' through the mixture (a cutting motion from one edge of the bowl to the other, rather than a stirring motion) until a soft dough comes together.
- Turn the dough out onto a lightly floured surface. Very lightly knead the dough until it just comes together and is smooth on top (over-kneading will make the scones tough). Lightly press the dough down into a rough circle about 2 cm (3/4 inch) thick.
- Dip a 5 cm (2 inch) round cookie cutter into a little bit of flour so it is lightly coated. Cut out circles from the scone dough. Try to just press the cutter straight down and up (twisting the cutter will give you lopsided scones). Press the remaining dough together as best you can (don't knead) and cut out remaining circles.
- Transfer scones to prepared baking trays. Use a pastry brush to lightly glaze the top of each scone with cream (or milk if you are out of cream). Bake for 15 minutes or until lightly golden on top. Allow to cool on the trays for 5 minutes before transferring to a wire rack to cool completely. Serve fresh with jam and double cream.
- Eat warm or cold on the same day that you bake the scones. To freeze the cooked scones: allow to cool completely then pack in a airtight zip-loc or freezer bag. Keep frozen for up to 3 months. Defrost and reheat in the oven at 180°C / 355°F for 5 minutes to refresh.
Substitutions & Tips
- Why are my scones tough and bready? It is likely you have over-kneaded the dough. Only work the dough just enough for it to come together. Try pressing the dough together rather than heavily kneading it.
- To keep your scones soft instead of crisp, wrap them in a clean tea towel instead of placing them on a wire rack to cool. Keep in the tea towel until ready to serve.
Nutrition Information:Serving Size: 1 Scone (20 Total, no toppings)
Amount Per Serving: Calories: 188Total Fat: 11.8gSaturated Fat: 7.5gTrans Fat: 0gUnsaturated Fat: 1.8gCholesterol: 13.4mgSodium: 78.9mgCarbohydrates: 18.1gFiber: 0.5gSugar: 3.5gProtein: 2g