If you're like me and have tried various scone recipes with little to no success, then look no further than this recipe! I have honestly tried so many scone variation recipes, including lemonade scones and butter scones, however to me this is the best scone recipe, as the flavour is perfectly balanced, and is versatile for both sweet and savoury scones.
Looking for the recipe for perfectly light and fluffy scones? Then read on!
With the very much anticipated Royal wedding fast approaching, I started thinking about various classic British treats that I like. I couldn't really go past scones with jam and cream. I mean, could you get more "British Afternoon Tea" then that? This recipe is probably not quite as traditional as a butter scone, however it produces a consistently fluffy scone. It's quite common to make scones using lemonade, but with the sweetness of the jam, I prefer to not have sugar within my scone dough. So I decided to replace with soda water - a simple solution as it still yields the same result of a easy, light and fluffy scone. Even though the recipe uses self-raising flour, the addition of baking powder helps to create that further rise if you prefer a higher scone. These scones freeze really well, and are just as fluffy once defrosted and heated slightly in a microwave - perfect if you want to get organised head of time!
I made my own Strawberry and Rhubarb jam to accompany these yummy scones - so stay tuned as the recipe for that will be coming very soon!
How to Make Light and Fluffy Scones - Everytime!!
3 cups self-raising flour
1 teaspoon baking powder
1/8 teaspoon salt
1 cup (250ml) cream
3/4 cup (185ml) soda water, plus extra if required
Cream, whipped and sweetened with icing sugar and vanilla bean extract
Jam, to serve
1. Preheat oven to 180˚C and line a baking tray with baking paper.
2. In a medium size bowl, sift flour, baking powder and salt together and make a well in the centre.
3. In a separate bowl or measuring jug, pour in cream and add 3/4 cup of soda water. Using a fork or small whisk, mix until just combined. Slowly pour into flour and use a knife to mix until just combined. At this point you may need to add a little more soda water if dough is too crumbly. Use your judgement and be sure to not over-work the dough.
4. Turn dough onto a lightly floured surface. Gently knead and form into a flattened disk. I used my fingertips to continue to flatten (but you can use a rolling-pin) until about 1.5cm thick. Using a 2.6-inch (68mm) round cutter, cut the dough into rounds and place close together on tray. Interesting fact, but placing the scones close together actually helps them to rise better and more evenly!
5. Place scones in oven and bake for 15-20 minutes, until golden. Remove from oven and stand for 2 minutes on tray, before placing scones in a bowl lined with a tea-towel. Fold tea towel over bowl to cover scones and keep them warm. Serve warm scones with your favourite jam and a dollop of whipped cream!