Sadie's simple scones recipe

Sadie's simple scones recipe

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  • Recipes
  • Dish type
  • Bread
  • Scones

A quick and easy scone recipe. This is the perfect plain scone to serve for breakfast, afternoon tea or a snack.

Oxfordshire, England, UK

29 people made this

IngredientsServes: 8

  • 375g plain flour
  • 115g caster sugar
  • 5 teaspoons baking powder
  • 1/2 teaspoon salt
  • 170g butter
  • 1 egg, beaten
  • 240ml milk

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Preheat oven to 200 C / Gas 6. Lightly grease a baking sheet.
  2. In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.
  3. Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into a 1cm thick round. Cut into 8 wedges, and place on the prepared baking sheet.
  4. Bake in the preheated oven until golden brown, about 15 minutes.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

These scones are delicious!!! So easy to make, the recipe is very straight forward and nothing to change. We enjoyed them with English clotted cream and Victoria Plum jam. Tea please!!!-08 Feb 2015

Sweet Sadie's Baking

The Daring Baker's challenge this month is scones!

Audax Artifex was our January 2012 Daring Bakers’ host.. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens!

Basic scones (a.k.a. Basic Biscuits)

Starring our fabulous ingredients

Add Flour to the sifter over a big bowl

And Salt

Sift 3 times (I must confess - I only sifted once)

Introducing Graeta ! Grate frozen butter.

  • 1 cup (240 ml) (140 gm/5 oz) plain (all-purpose) flour
  • 2 teaspoons (10 ml) (10 gm) (1/3 oz) fresh baking powder
  • ¼ teaspoon (1¼ ml) (1½ gm) salt
  • 4 tablespoons (30 gm/1 oz) frozen grated butter (or a combination of crisco and butter)
  • 1/4 cup dried Blueberries (or strawberries or raisins etc) (45 gm)
  • Approximately ½ cup (120 ml) cold buttermilk
  • 1 Tablespoon sugar (15 gm)
  • Optional 1 tablespoon milk, for glazing the tops of the scones

1. Preheat oven to very hot 475°F/240°C/gas mark 9.

2. Triple sift the dry ingredients into a large bowl. (If your room temperature is very hot

refrigerate the sifted ingredients until cold.)

3. Rub the frozen grated butter (or combination of fats) into the dry ingredients until it resembles

very coarse bread crumbs with some pea-sized pieces if you want flaky scones or until it

resembles coarse beach sand if you want tender scones.

3A. Add the dried fruit and 1 tablespoon sugar

4. Add nearly all of the liquid at once into the rubbed-in flour/fat mixture and mix until it just

forms a sticky dough (add the remaining liquid if needed). The wetter the dough the lighter

the scones (biscuits) will be!

5. Turn the dough out onto a lightly floured board, lightly flour the top of the dough. To achieve

an even homogeneous crumb to your scones knead very gently about 4 or 5 times (do not

press too firmly) the dough until it is smooth. To achieve a layered effect in your scones knead

very gently once (do not press too firmly) then fold and turn the kneaded dough about 3 or 4

times until the dough has formed a smooth texture. (Use a floured plastic scraper to help you

knead and/or fold and turn the dough if you wish.)

6. Pat or roll out the dough into a 6 inch by 4 inch rectangle by about ¾ inch thick (15¼ cm by 10

cm by 2 cm thick). Using a well-floured 2-inch (5 cm) scone cutter (biscuit cutter), stamp out

without twisting six 2-inch (5 cm) rounds, gently reform the scraps into another ¾ inch (2 cm)

layer and cut two more scones (these two scones will not raise as well as the others since the

extra handling will slightly toughen the dough). Or use a well-floured sharp knife to form

squares or wedges as you desire.

7. Place the rounds just touching on a baking dish if you wish to have soft-sided scones or place

the rounds spaced widely apart on the baking dish if you wish to have crisp-sided scones.

Glaze the tops with milk if you want a golden colour on your scones or lightly flour if you

want a more traditional look to your scones.

8. Bake in the preheated very hot oven for about 10 minutes (check at 8 minutes since home

ovens at these high temperatures are very unreliable) until the scones are well risen and are

lightly coloured on the tops. The scones are ready when the sides are set.

9. Immediately place onto cooling rack to stop the cooking process, serve while still warm.

Variations on the Basic recipe

Buttermilk – follow the Basic recipe above but replace the milk with buttermilk, add ¼ teaspoon of

baking soda, increase the fat to 4 tablespoons, in Step 3 aim of pea-sized pieces of fat coated in flour,

in Step 5 fold and turn the dough, rounds are just touching in the baking dish, glaze with buttermilk.

Cheese and Chive – follow the Basic recipe above but add ¼ teaspoon of baking soda, after Step 2 add

½ teaspoon sifted mustard powder, ¼ teaspoon sifted cayenne pepper (optional), ½ cup (60 gm/2 oz)

grated cheese and 2 tablespoons finely chopped chives into the sifted ingredients, in Step 3 aim of

beach sand sized pieces of fat coated in flour, in Step 5 knead the dough, rounds are widely spaced in

the baking dish, sprinkle the rounds with cracked pepper.

Storage & Freezing Instructions/Tips:

Scones are best eaten warm. Scones (biscuits) are really easy to store – bag the cooked and cooled scones and freeze until needed then reheat in a moderate hot for a few minutes.

15 times we were going, going, scone!

Jam, cream, butter - the scone embraces them all during tea o'clock.

1. Good ol' buttermilk

For full effect smother these light scones with red berry jam and lightly whipped cream. For some reason sour buttermilk (or milk with some yoghurt added), makes these scones sensational!

2. Chai-infused

Clove, cardamom, black peppercorn, cinnamon, ginger, fennel, star anise and black tea - this chai infusion is combining teatime with scone time and we love it!

3. Camping-friendly

If you're a sucker for flaky and buttery genius, then this is one recipe you'll have to master and yes, it's both oven AND campfire friendly! Get Sadie's campfire scone recipe right here.

4. Lemonade

Even though they have a reputation for being tricky to make, in reality they're fast and simple, especially when you have a good recipe like this one. The secret to the lightness of these scones is the cream and for lemonade scones, omit the sugar and replace the milk with the same quantity of lemonade. Thank you #Bakeproof!

Classic scones from our Bakeproof columnist, Anneka Manning

5. Chocolate

Gluten-free, refined-sugar free and packed with chocolate, pistachios and cardamom, these scones will validate your need for a sweet breakfast idea. Get them while they're hot right here.

Chocolate, pistachio & cardamom sconesC

6. Gingerbread

Alongside cream, molasses plays a sticky sweet part in making these spiced version. Baking alert: They bake in 15 minutes!

7. Custard addition

Custard apple cream and a mandarin, peppermint and amaranth salad team-up with Peter Kuruvita's easy scones - perfect for those who want to venture beyond the classic lashings.

Channeling scone vibes

Not quite a scone that we may have come to know, these recipes feature the basic scone dough and get a little wild and wonderful with possibility.

8. Jam-filled

Kiflice are filled pastries that look like mini croissants but have a more strudel-scone-like texture. Whilst the dough itself isn't sweet, the jam filling and the icing sugar topping gives this pastry a sweet hit. This recipe uses a red berry jam but you can get creative and use your favourite jam or spread, if you like.

9. Coffee and raisin rolls

Even though these rolls are based on a scone dough, they resemble more a cakey biscuit. Confused? Just go ahead and bake them, you won't be disappointed… and you'll probably find yourself sneaking an extra slice! #Bakeproof

10. Fried

Matthew Evans' Welsh cakes are pretty much a fried scone packed with long-lasting dried fruits. Perfect for those colder nights, and no oven-baking required!

Paintbox Mum’s Simple Jammy Muffins

To be honest when I started this particular project I had something specific in mind. Not only did the recipe sound simple enough and sure to taste yummy, but it came with the cutest picture of a little girl in a polk-a-dot apron adding jam to the muffin batter. So of course, I wanted to replicate the moment with my little ones, in their aprons (note to self get polk-a-dot aprons). However, my sister asked that my kids stay at her house last night- as a last little enjoy the summer while it’s still here hoorah! And it ended up that I made these sweet little muffins alone (alone meaning without help because I still had to entertain my nine month old in his high chair, and move around my husband getting his morning coffee for work, etc.) But still it was more quiet than my usual morning, which was a different enjoyment than I had anticipated but still a nice occurrence.

The ingredients I already had on hand, which is always a bonus when you want to make a little something special and it is actually a possibility! It took a little preparation in that I had to convert the grams of flour and sugar into my standard cups (which I have included in this post). Easily enough my measuring cup had both units of measure, mLs and cups, and a Tbsp is a tablespoon across the board (or pond). Since I am a baker at heart, I thoroughly enjoyed hiding a little treasure of jam in the center of each cup of batter. Furthermore I would like to mention that I was delighted at the reference of “cake cases” instead of my standard boring “cups”. How pleasant! I’m going to try to incorporate that into my use of a muffin pan from now on.

The result was a delicious muffin/biscuit and jam hybrid. (And was really good with a little pat of softened butter!) It was a perfect breakfast package with my cup of coffee and I can’t wait to experiment with other jams, and my helpers!

1 2/3 cup flour
1/3 cup caster sugar (fine white sugar)
1 pinch of salt
1 Tbsp baking powder
2/3 cup milk
2 eggs
5 Tbsp melted butter
8 Tbsp jam (we both used strawberry)

Preheat the oven to 375º (190º C). Combine the dry ingredients. In a separate bowl combine the wet. Add the wet to dry. Spoon half the batter into the “cake cases,” make a well in the center and add a dab (approx 1/2 Tbsp) of jam to each cup. Top each muffin with the other half of the batter and bake for 20 minutes.

This is the first of my “WordPress Cooking Challenge” recipes to make from other inspiring bloggers! There are so many great recipes out there and I encourage you to try some! For the original recipe and the adorable picture of the little girl in her apron visit Paintbox Mum!

And thanks to Healthy in All Hues for this great idea!

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Basic scones

  • 3½ cups (525g) self-raising (self-rising) flour
  • 2 teaspoons baking powder
  • ½ cup (110g) caster (superfine) sugar
  • 75g unsalted butter, melted
  • 1 cup (250ml) milk, plus extra, for brushing
  • ¾ cup (190ml) single (pouring) cream
  • strawberry jam, whipped cream and store-bought lemon curd, to serve
  1. Preheat oven to 180°C (350°F). Place the flour, baking powder and sugar in a bowl and mix to combine. Add the butter and mix to combine. Make a well in the centre of the flour mixture and pour in the milk and cream. Using a butter knife, gradually mix in the milk and cream until just combined. Turn the mixture out onto a well-floured surface and gently bring the dough together with your hands. Roll out the dough until 2.5cm thick and use a 5.5cm round cookie cutter to cut out 15 rounds.
  2. Place the scones on a lightly greased baking tray lined with non-stick baking paper and brush them with milk. Bake the scones for 15–20 minutes or until cooked when tested with a skewer. Serve with the jam, cream and lemon curd. Makes 15.

+ To get straighter sides on your scones, avoid twisting the cookie cutter when cutting — push straight down instead.
+ Dip your cookie cutter in a little flour to release the scones more easily onto the baking tray.
+ Place the scones close to each other on the baking tray so they rise upwards.
+ The most important thing to remember when making scones is to not overwork the dough, or you’ll end up with hard, tough scones. By using a butter knife and a lighter touch to mix the dough, you’ll avoid overworking the gluten in the flour.

Do you need self-raising flour for scones?

The simple answer is, because height is such an important factor in scones, sacrificing self-raising flour for plain flour means you&rsquoll need to up the amount of another raising agent.

Various famous chefs and bakers use different methods to attain tall scones.

Delia Smith relies on self-raising flour, whereas baking stalwart Paul Hollywood insists on replacing the raising element with baking powder.

VE Day scones: Scones are a British classic known the world over (Image: GETTY)

Making your own scones is pretty easy (Image: GETTY)


Here are two recipes for scones, using plain and self raising flour.

Cranberry Orange Scones

For years I was challenged when it came to making biscuits or scones then I found this recipe on Food52. These scones are absolutely delicious, no one and I mean no one makes scones like my friend Liz Larkin, the Scone Lady of Pound Ridge. I adapted her brilliant recipe for Royal Wedding Scones, using cranberry and orange rather than blueberries. These scone are light, fluffy, moist and delicious and were perfect with some homemade devon cream (because I can’t find it anywhere I made it) and some of the mixed citrus curd. Some of these scones are for my British (Welsh) friend David Prosser/Barsetshire Diaries, who never fails to entertain and amuse with his lovely blog posts every week. I hope you like scones David because I made some for you.

As long as I was making scones, for the Tea Room and for David, I thought it would be nice to bring some to Fiesta Friday as well. Angie is hosting party number 102 and her co hosts this week are Elaine @ foodbod and Julie @ Hostess at Heart, this will be a great party, join in, bring a dish and have fun!!

Cranberry Orange Scones

Adapted from a recipe by Liz Larkin, aka Mrs Larkin, aka the Scone Lady

1 1/2 cups frozen cranberries

1/3 cup packed brown sugar

2 1/2 cups all purpose flour

6 tbs cold unsalted butter cut into tbs size pieces

zest of one small orange or tangerine

Add the cranberries and brown sugar to the food processer and pulse until some of the berries are broken up and mixed with the sugar. Remove and set aside, clean and dry the bowl of the processor.

Add the flour, salt and baking powder and pulse 2 or 3 times to combine. Add the butter and pulse until it resembles crumbs. Pour into a mixing bowl. In measuring cup add the cream, beat in the egg, vanilla and orange zest. Pour into the mixing bowl and stir to combine with a fork, the dough will be shaggy, don’t over mix it, it’s ok if it’s not cohesive. Add the cranberry sugar mixture and gently stir with a fork just to combine.

Prepare your work surface by scattering some flour and dump the dough onto it. Bring it together gently with your hands lightly patting it into a circle. Cut into 6-8 slices depending on how large you like your scones. Line a sheet pan with parchment and put the scones on about an inch apart. Place in the freezer and keep them there at least an hour you want the scones to be completely frozen. When they are frozen, you can either bake all or some. Store in ziplock bags separated by parchment until ready to bake.

Pre heat oven to 425 Degree’s. Remove the scones from the freezer and place on parchment lined baking sheet. Brush with cream and sprinkle sugar on them. Bake for 20-25 minutes until golden brown. Enjoy with butter, cream, jam or curd and a nice cup of tea.

To make the Devon Cream I simply combined, cream cheese, sour cream or creme fraiche and heavy cream until it’s soft and spreadable.

Red Chile Sauce from Powder

My usual red chile sauce is made with New Mexico dried red chiles pods, but every once in a while a reader asks about chile sauce made from red chile powder. So today I’m sharing a recipe for red chile sauce from powder. The red chile powder I use is from New Mexico of course however, this recipe can be used for just about any type of red chile powder. (See Kitchen Notes) The three sauces you see in the picture below are from three different chile powders:

From red chile powder from southern New Mexico

From red chile powder from northern New Mexico

If you’ve read my Red or Green? post, you know that the flavor of chile not only comes from the type of chile pepper (e.g., Big Jim, Anaheim, Cayenne, Chile de Arbol, Urfa Biber) but also from the dirt, the water, the altitude, and the climate of the area in which the chiles are grown. Chile powder can be affected even more by the process used to make the powder. For example, looking at the two red chile powders below, would you think that both of these powders are from New Mexico chiles? Well, they are.

The lighter red one in the back is from northern New Mexico and the darker one in the front is from southern New Mexico. Even though they are both from “medium” heat peppers, the northern chile is actually hotter than the southern chile. There is also a difference in flavor. The northern chile yields a somewhat sweet, rich sauce that works nicely with chicken and vegetables dishes. The southern chile yields a bolder, earthier sauce that is great for beef and chorizo dishes. Both work great on huevos rancheros, tacos, bean burritos and New Mexico red chile enchiladas. Believe me, I wouldn’t hesitate to use either one of these powders, because they both make a delicious sauce, just different.

The following recipe can be used to make a red chile sauce from just about any red chile powder or combination of chile powders. Find a chile powder that you like, cook up a batch of sauce and make your favorite enchiladas. For sources of New Mexico chile powder check out the list of New Mexico chile sources.

Meal Planning with Connie

While traveling home from the beach through Alabama, we stumbled upon a real gem for junk food connoisseurs, like ourselves! We were trucking along, minding our own business and making pretty good time. Then, we began to see. the billboards. Really, they had us from the very first sign! By the time we reached Fort Deposit, we were ready for some of the advertised confections we’d been reading about for the past 30 miles. At the same time, we were afraid of getting our hopes up too much. Not everything is always what it’s built up to be, you know! Could this place really deliver all their ads promised? As we approached the car-filled parking lot, we saw that this place was basically a confection-lovers compound. All our concerns quickly dissipated, when we opened the door and entered Priester’s Pecans. I am sure our eyes looked as though they were about to pop out of our heads! For starters, this place is jammed full of candies, nuts, ice cream, sodas, etc.! It is basically a Stuckey’s on steroids! I know I’m showing my age here, but oh, how I loved a stop at a Stuckey’s during my childhood family vacations for a package of divinity rolled in nuts, otherwise know as a pecan log! Priester’s not only had the divinity variety, but several others as well, including caramel! During lunch, they serve a buffet meal, and the store had every "knick-knack" imaginable - from candles to Life is Good t-shirts. Of course, I was immediately drawn to a rack of cookbooks. As I stood there drooling over one entitled, Priester’s Presents Dining on the Victorian Verandah , Larry walked over and simply said, “Get it, and come on.” (I have the best little husband, y’all!) The continued trip home was filled with my oohing and ahhing over all the great recipes in this book! It also contains some little ramblings (and you guys all know I love a little rambling!) about the Priester family and the origins of their pecan business. It is really quite interesting. Larry decided it was money well-spent, when I made a Lemon Pecan Chess Pie, which was inspired by a recipe in this cookbook. The recipe is below.

Priester’s also had a wide variety of fudge! Now, I have a real treat for you all today! A quick and easy fudge recipe! My sweet and dear friend, Julie R. sent this recipe to me yesterday! Her friend, Sadie, gave it to her over the week-end. A recipe is a gift that you should "re-gift", and in my opinion, is just about the best freebie you can give - or receive! It’s third on my list, following only a hug, and the best-of-all-free-gifts - an “I love you or I appreciate you”! So, please be sure to share your recipes, especially with me! :)

If you’re passing through Fort Deposit, AL stop by Priester’s Pecans. You are sure to find something you just can’t do without! If you’re not headed down that way, there’s still hope. Priester’s does a bustling mail order business. Here’s the websites for both the retail stores and mail order operation:

2 cups granulated sugar
1 tablespoon plain flour
1 tablespoon self-rising corn meal
4 eggs, lightly beaten
¼ cup milk
¼ cup lemon juice
¼ cup chopped pecans, dusted with a teaspoon of flour
¼ cup chopped pecans, for sprinkling on top of pie
1 unbaked pie crust

Preheat oven to 350 degrees.
Combine sugar, flour, and corn meal in a large bowl. Toss lightly with a fork. Add eggs, milk, lemon juice, and the flour-dusted pecans. Whisk all ingredients until thoroughly blended. Pour into unbaked pie curst sprinkle with remaining pecans.
Bake for 40 to 45 minutes. I watch for my chess pies to just begin to “crack open” on top. That’s when I remove them from the oven. Tent with foil, if pie becomes too brown before getting done.

Two of us like really brown pie crust, and two of us prefer it less brown. The backside of the pie will usually be a bit browner than the front. This works out great for us!

Melt 1 stick butter in med. sauce pan on low heat.

4 Tbsp. buttermilk,
4 Tbsp. unsweetened cocoa powder,
1 tsp. vanilla
1 box of powdered sugar

Add one cup of nuts or 1/2 bag of Heath Toffee Chip.
As a garnish, sprinkle top with a bit of the Toffee chips or chopped nuts.

Stir, and pour into an 8x8 wax paper lined pan. (I lined my pan with foil, and sprayed it with cooking spray. Either way works great! Just use what you have on hand.)
Sprinkle with garnish. Refrigerate.

Easy Gluten-Free Scones

We’re having bit of a “balancing hormones” month, inspired by the hormone whisperer herself, Angelique Panagos! Her new book, The Balance Plan (which launched today!), she’s shared her Gluten Free Scones recipe which is perfect for lazy afternoon teas in the garden. (P.S these go so well with her Chia Jam but you’ll have to get a copy of the book to get that recipe!)

“These gluten-free scones are made with almond flour, which can help to balance hormone production, and fibre-rich coconut flour. I love serving them with lashings of cashew cream and some fruity chia jam for the perfect afternoon tea.”

Recipe makes 4 Gluten-Free Scones)


3 tablespoons coconut flour 1 tablespoon arrowroot

1/2 teaspoon bicarbonate of soda a pinch of salt

1 large organic free-range egg

3 tablespoons maple syrup or raw honey 11/2 teaspoons vanilla paste

1 tablespoon almond milk, plus 1 tablespoon to glaze

80g (23/4oz) unsweetened dried apricots, chopped (optional)

To serve: Chia Jam (see page 119) Cashew Cream (see page 204)

Preheat the oven to 170°C/325°F/gas mark 3. Line a baking tray with greaseproof paper.

Stir together all the dry ingredients in a large mixing bowl.

In a separate bowl, beat the egg with the maple syrup, vanilla and 1 tablespoon of almond milk until smooth.

Stir the wet ingredients into the dry ingredients until just combined, adding a splash more milk or water if the mixture feels too dry, then stir in the dried apricots if using.

Shape the dough into 4 scones. Brush over the additional tablespoon of almond milk and bake for 20–30 minutes, or until golden.

Allow the scones to cool slightly until easy to handle, or cool completely if serving cold.

Serve the scones with dollops of cream and jam and a good mug of herbal tea.

Watch the video: someone you knew in another life jake u0026 sadie (August 2022).