Scones

Scones

By
From
Little Kitchen
Makes
56
Photographer
Jacqui Melville

My top tip for making the lightest scones is to use a very fine flour, like Italian Tipo ‘00’ which you can buy at good supermarkets and food stores. I make baby-sized scones; it takes a bit more time, but they are perfect for a party!

Ingredients

Quantity Ingredient
1 teaspoon butter, for greasing
3 cups self-raising flour, plus extra for dusting
1/2 teaspoon salt
3/4 cup pouring cream
250ml lemonade
double cream, to serve
raspberry or strawberry jam, to serve

Equipment

Quantity Ingredient
large baking tray
mixing bowl
oven mitts
sifter
tongs
measuring jug, measuring cups and measuring spoons
round biscuit cutter
rolling pin
wire rack

Method

  1. Ask a grown-up to help you preheat the oven to 160ºC and grease a large baking tray.
  2. Sift the flour into a large mixing bowl. Add the salt, cream and lemonade and use clean hands to mix everything together, but just until it is combined and smooth. It is important not to overwork scones.
  3. Tip the scone dough out of the bowl onto a work surface lightly dusted with flour. Pat it into a round then roll it gently with a rolling pin until it is about 1 cm thick. Dip the biscuit cutter in flour then cut out rounds from the dough. Gather up all the leftover bits into a ball, then roll it out again and cut out more rounds.
  4. Place the scones onto the baking tray, arranging them about 1 cm apart. Ask a grown-up to help you put the tray into the oven and bake for 10–12 minutes until they are risen and golden. If you lift one up and tap the bottom, it should sound hollow. Ask a grown-up to help you with this and make sure you wear an oven mitt.
  5. Ask a grown-up to help you take the tray out of the oven and lift the scones onto a wire rack to cool. Use tongs or an egg flip to do this.
  6. When the scones have cooled a little bit, serve them with cream and jam.
Tags:
kids
kid
child
friendly
kid-friendly
child-friendly
children
easy
junior
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