Super Light Scones

Hi there, I hope wherever you are the sun is shining on you today. Here in Kent it is beautifully sunny, with a light breeze. Perfect Summer weather. In fact it inspired me to bake Super Light Scones for breakfast this morning.

Super Light Scones with Strawberries, Strawberry Jan and Clotted Cream.
Super Light Scones with Strawberries, Strawberry Jam and Clotted Cream.

 

I don’t make a habit of making scones every morning – in fact, as a general rule I don’t like scones!! Well at least the heavy, dense prepackaged ones from the supermarket. I don’t know why, they’re just not my thing. But, it’s Summer and scones with clotted cream and jam are a MUST! Oh and the clotted cream has to be Rodda’s from Cornwall!

Super Light Scones, super easy to make and even easier to eat with a dollop of Rodda's clotted cream!
Super Light Scones, super easy to make and even easier to eat with a dollop of Rodda’s clotted cream!

 

This probably sounds crazy, but I trawled through at least 8 cookbooks this morning, as well as looking online, but I just couldn’t find a recipe I was happy with. So I came up with my own!! And it worked!! I watch enough Food Network UK to have picked up some tips along the way and the Green Goddess (my friend, but unbiased taste tester) gave them the thumbs up – although she would have preferred them a little sweeter. Just trying to keep it honest round here!!

Super Light Scones - the quintessential British cream tea.
Super Light Scones – the quintessential British cream tea.

 

I had these Super Light Scones for my breakfast. They are soooo light with soft flaky layers inside. I didn’t even use a knife to cut them open, they pulled beautifully apart. I now like scones – these ones!!

 

Super Light Scones - so light they just pull apart. Delicious!
Super Light Scones – so light they just pull apart. Delicious!

 

If you are not in the UK and wish to have the British cream tea experience, but can’t get hold of clotted cream, Mascapone would make a good substitute. Or book a holiday to the UK and stay in Dorset, Devon or Cornwall – cream tea’s are readily available, although, I admit, it’s probably a long way to come for a cup of English tea and a cream scone – or maybe not??

Super Light Scones - a very proper English Cream Tea - delish!
Super Light Scones – a very proper English Cream Tea – delish!

Recipe : Makes Approx 20 Super Light Scones

450g/1lb Plain White Flour

3tsp Baking Powder

1/4tsp Salt

50g/2oz Cold Unsalted Butter

25g/1oz Vegetable Shortening

2tbsp Caster Sugar

250mls/9fl oz Cold Whole Milk

3tbsp Milk – for brushing on top of scones

Method : Preheat oven to 220C/200C fan

In a large bowl sift together the flour, baking powder and salt.

Add the butter and shortening, use a pastry cutter, or your fingers to work the fat into the flour.
Add the butter and shortening, use a pastry cutter, or your fingers to work the fat into the flour.
Small pea sized lumps of fat should be present in the mixture.
Small pea sized lumps of fat should be present in the mixture.

 

Add the sugar and stir through to mix. Make a well in the middle of the mixture, pour in the milk and stir together using a butter knife (ordinary eating knife).

Stir until the mixture just comes together.
Stir until the mixture just comes together.
Tip the scone dough out onto a lightly floured surface.
Tip the scone dough out onto a lightly floured surface.
Bring the dough together with your hands. Gently pat the dough out to approx 2.5cm thickness. The less you handle the dough the lighter the scones will be.
Bring the dough together with your hands. Gently pat the dough out to approx 2.5cm thickness. The less you handle the dough the lighter the scones will be.

 

Using a straight sided, floured, 2 inch deep cutter, press straight down through the scone dough. Do not twist the cookie cutter as you press down as this will affect the rise on your scones. Cut out as many scones as possible then collect the pieces of dough together, pat out and cut out more scones until the dough is used up.

Place the cut out scones onto a non stick baking sheet, or line a baking tray with parchment paper.
Place the cut out scones onto a non stick baking sheet, or line a baking tray with parchment paper.

 

Lightly brush the top of each scone with milk. Try to avoid the milk dripping down the side of the scone - as this affects the rise of the scone.
Lightly brush the top of each scone with milk. Try to avoid the milk dripping down the side of the scone – as this affects the rise of the scone.

 

Place your scones into the oven and bake for 12-14 minutes. They are cooked when well risen and lightly golden in colour. Once cooked remove from the oven and transfer the scones to a baking rack to cool.

Delicious Super Light Scones - cooling!
Delicious Super Light Scones – cooling!

 

Once cooled, split in half and slather on your favourite jam. For added indulgence add a dollop of clotted cream and some sliced fruit. Enjoy with a refreshing cup of tea.

These are a great treat and perfect for Fathers Day – you could use a larger cutter, just add a couple of minutes onto the baking time.

Most Dads just want to know they are loved. Making or baking them a gift is such a personal way to say I LOVE YOU.

What jam and fruit combo do you like with your scones?

Sammie x

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Sammie

Sammie

Hi, I'm Sammie, a young 40 something girl who loves life, Jesus, her family, cooking, gardening and photography. I have a passion for sharing and encouraging others to share. My way is to show love through food whilst having fun. Hence Feasting Is Fun!!

16 thoughts on “Super Light Scones”

  1. I feel the same way about “other” scones as you do Sammie! Your recipe sounds like it may be the one to turn my opinion around. Lovely photos and great detailed instructions, and I agree wholeheartedly, baking is l-o-v-e! Enjoy the sunshine!

    1. Thanks for your lovely comment Liz. I just can’t eat shop bought scones. These are quite dinky – only 2″ across so they’re perfect to try. Please let me know if you do like them? I won’t be offended if you don’t. I’m not sure I could ever eat Coriander (Cilantro) as a fresh Herb – it always tastes of soap!!!

    1. Thank you for leaving such a lovely comment Lyndsey. Honestly if I were teaching somebody who had never baked before in their lives, I would make this recipe. Simple, quick, with outstanding results!! I amazed myself at how easy to make & then how light and delicious they were to eat! Let me know if you give them a go?

  2. Wow these look and sound amazing! I live in Devon so I quite often indulge in a cream tea (too often!) bu I’ve never tried making my own, I may have to give this a go!
    Beautiful photographs too! xxx

    1. Ah Thank you Hayley. I LOVE Devon soo much, we holiday there often. These scones are so easy to make, in fact I have the rest of ours to my hairdresser yesterday so I could make some more!! Oh and she’s really lovely I waited to take the photos, the sun makes the strawberries sparkle. Please let me know how you get on if you do make them? I love getting proper, honest feedback.

  3. These look amazing Sammie!! I’m not much of a baker but I am going to have to try these this week — I have a big sweet tooth and tons of ripe strawberries! Do you mind if I link to this recipe in a blog post? 🙂

    1. Hi Gabbi, of course I don’t mind you linking my recipe in a blog post. These scones are soo easy and THE best way to enjoy some of your strawberries! Take car Sammie x

  4. I wanted to make a gluten free fruit version of these so I contacted Sammie & she was so helpful, she even gave me a tip on how to stop the fruit sinking to the bottom of the scones! I have just made them and they are the most delicious scones I have ever tasted! So light and it’s so nice to be able to enjoy a tasty, but gluten free, treat. Thank you for your guidance you are a true inspiration and you have helped me find my baking mojo again! Xxx

    1. Ah thank you Gertie. I am so pleased that you were able to make these gluten free. I shall have to try that, maybe with some delicious glacé cherries. So thrilled that you’ve got your baking mojo back and lovely to hear from you. Sammie xx

    1. Thank you Jean. I am the same. They are very low in fat as well so if I was to skip the cream….. of course I’m not going to skip the cream! That’s why they are a treat! 😊

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