Scones

These scones are made with a food processor which is not only faster, it eliminates the risk of common pitfalls. Soft and fluffy insides, golden tops, serve them with copious amounts of jam and cream for the ultimate classic afternoon experience.

Classic plain scone recipe

Perhaps the simplest of all baked goods in this entire world, the humble scone surely conjures up fond memories for every Aussie. Gatherings with family and friends, school bake sales, fundraising morning teas at work, a quaint little cafe in the Southern Highlands, or your grandmother’s kitchen. (Your grandmother, not mine. Mine lived in Tokyo and hated cooking. I would have died of shock if she ever baked anything. Or refused to eat it out of suspicion 😂).

Plain scones – made easy!

This is how I make plain scones. They are soft and fluffy on the inside, with the signature “flaky folds” when you break it open, and a golden rustic-but-not-too-rustic top: Food processor. Self raising flour and cold butter – blitz 8 seconds. Add milk – blitz 8 seconds until ball forms. Turn dough out, knead lightly 10 times (no more), lightly roll across the top to smooth surface. Cut scones out, bake 12 minutes. No egg. No lard. No cream. No sugar. Why complicate something that’s already perfect?

Food processor, all the way

“Food processor?”, I hear traditionalists gasp in shock. Yes. (She says firmly). Food processor. Not only is it faster with literally zero effort, it eliminates a lot of “risk factors” when it comes to making scones (eg overworking dough, melting butter with hot hands) and the dough comes together better. Softer and smoother, which means your scones will have a smoother top compared to handmade ones. Here’s a comparison of the finger-rubbing method vs food processor. They are virtually identical in terms of rise and fluffy-factor, but the surface of the food processor scone is noticeably smoother. Not that there’s anything wrong with a rustic top on scones. Scones are, after all, humble and rustic food, not intended to look like something from a Michelin star patisserie. 🙂

Essential Tips for making the BEST Scones!

It alarms me that I feel like I could write an entire essay on scones, so I’m restraining myself and summarising final tips for your new scone making life.

Resist the urge to twist – I feel like my hand always wants to twist when pressing the cutter into the dough. Resist the urge. Push straight down and pull straight back up. This will ensure your scones rise and they rise straight, not wonky.
Don’t smooth the sides once cut – For the same reason as above. So when handling the cut scones, minimise touching the cut sides.
Knead 10 times, no more – Kneading the dough makes the surface of scones smoother with a more even rise. However, many recipes will tell you never to knead the dough because it would make the scones tough. After decades of scone making, I can definitively tell you – scones can take kneading. I have found that 10 light kneads does not affect the fluffiness, rise or softness of scones at all, but it does make the scones smoother on the surface. So 10 kneads. That’s my rule!
How do you serve scones? With copious amounts of of jam and cream, with coffee and tea. I know not of any other way. 🤷🏻‍♀️

The great Aussie scone. Old fashioned comfort food that will never go out of fashion. Interestingly, someone told me the other day that apparently there’s a Great Debate in the UK about whether jam or cream should be dolloped on first. The thought of cream first then dolloping jam on the cream never even crossed my mind! Someone, please explain!! 😂 – Nagi x

More Aussie favourites

Lemonade Scones 3 ingredient shortcut scones! Pikelets Lamingtons Pavlova Sausage Rolls Party Pies

And more afternoon tea favourites

Cinnamon Swirl Bread – easy, no yeast! Cheese, Herb and Garlic Loaf or Zucchini Cheese Loaf– quick bread, no yeast Apple Muffins or Apple Cake Raspberry Bars or Strawberry Bars Blueberry Lemon Loaf with Lemon Glaze or Blueberry Lemon Yoghurt Cake Savoury Cheese Muffins or Cornbread Muffins (personal fave😇)