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 435°F (225°C) and place a piece of parchment paper on a baking sheet.
Mix together all dry ingredients in a bowl.
½ teaspoon salt, 1 teaspoon baking powder, 1 cup plain flour
Add in the butter in small pieces and mix until combined, using your hands to crumble the butter if necessary.
3 tablespoon butter
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.
⅓ cup milk
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 hot straight from the oven
Make them vegan by switching butter for a neutral vegetable oil and milk for a dairy-free alternative
Don't overmixor 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 OK for 1-2 days
Heat leftovers in the oven (150°C/300°F for 5 minutes) before eating - or cut in half and roast them in the oven, a toaster or a pan
Freeze unbaked scones for up to 3 months. Freeze on trays, then transfer to freezer bags once frozen. You can bake them straight from frozen but you will need to add a few minutes to the bake time.