15 minutes and 5 basic ingredients (that you probably already have at home!) is all you need to make these classic savoury scones. Soft, moist, easy to make - and a perfect vehicle for butter, marmelade or cream cheese. Just a few of the reasons why this is the best quick weekend breakfast!
Preheat the oven for 225 C/435 F and place a piece of parchment paper on a baking sheet.
Mix together all dry ingredients in a bowl.
Add in the butter in small pieces and mix until combined, using your hands to crumble the butter if necessary.
Add in the milk. Mix using a spoon and your hands, but take care not to mix more than necessary. When you can create one cohesive ball from the dough, it's done.
Divide the ball into two equal sized balls, and place them on the baking sheet. Using your hand, flatten them to 10 cm/4'' across. Cut each in four pieces with a dinner knife and prick with a fork to create small holes on the surface.
Bake in the oven for 8-10 minutes until slightly golden.
One batch of this recipe gives 2 round cakes consisting of 4 triangular scones each. This is enough for breakfast for 2-3 persons when served alone.
Salted butter can be substituted for unsalted butter and an extra pinch of salt, or a vegetable oil with neutral taste
Fine table salt can be substituted for another type of salt in the same amount
Milk can be substituted for cream or a dairy-free milk or cream alternative. In a pinch, you can use water as well - but they are much better with some type of milk or similar product.
Tips & tricks
Make them just before serving - they are best when hot straight from the oven
Don't overmix or knead the dough
Cut the scones before baking to make them easy to serve - the pieces will remain just slightly stuck together after baking
Wrap in a kitchen towel when serving to keep the heat and moisture inside
Store leftovers in a plastic bag in room temperature - they are best eaten straight away, but are OK for 1-2 days
Heat up leftovers in the oven (150 C/300 F for 5 minutes) before eating, to get some of that softness back - or cut in half and roast them in the oven, a toaster or a pan
Make them vegan by switching butter for a neutral vegetable oil and milk for a dairy-free alternative