how to bake scones with self-raising flour
This buttery scone recipe teaches you how to bake scones with self-raising flour. It makes soft, light, and delicate English scones that are perfect for tea time.
You have come to the best place to learn about how to bake scones with self raising flour, this recipe ensures a detailed step by step guide on how to make scones with self raising flour.
As a child, I loved snacking on scones during tea time, my favourite toppings were jam and cream. However, I’m still not exactly sure in which order they should be placed. I personally believe that it should be jam and then cream.
I learned how to prepare this scone recipe from watching my mother make delicious scones for us as well as having eaten scones from a variety of bakeries. The scones in this recipe have a crumbly exterior and a delicate interior, making them the most delicious light English scones
What is the function of self-raising flour in scones?
Self-raising flour has more raising agents than what normal cake flour and baking powder would provide. This results in lighter and airier scones that have a crumbly exterior with a soft, airy and light interior—absolute bliss
Ingredients needed for making self raising flour scones
baking powder– yes, despite using self-raising flour the batter needs an extra raising agent, this is what separates this recipe from all other recipes. The combination of self-raising flour and baking powder produces an extra light scone, which gives it a professional bakery taste.
Buttermilk: buttermilk enriches your scones’ flavour making it more creamy and rich in flavour.
Unsalted butter vs salted butter in scones?
A rule of thumb when it comes to baking is: always opt for using unsalted butter. Different brands produce butter with different amounts of salt. This then makes it hard for a baker or cook to control the amount of salt that goes into your baked goods. So yes, unsalted butter will always be the better option in baking.
Butter alternatives for unsalted butter
Normal margarine spread
Ps: if you are going to use a substitute, then do not add the recipe salt requirements.
Is vanilla essence same as vanilla extract?
No, vanilla essence is the more processed version of the extract, hence why it is notably cheaper than vanilla extract. Vanilla extract is actually made from vanilla bean that has been soaked in ethyl alcohol, hence why it has a stronger vanilla scent and taste.
Which one is best for baking?
Vanilla extract, however, vanilla essence is way friendlier on the pocket and returns round about the same results. If you want to stand out, then use half the measurement required of extract instead.
I cup milk and 1 tablespoon of lemon juice, place it all in a cup and allow it to ‘curdle’ for about 5 minutes then it should be good to go.
the step by step guide to making scones with self raising flour
sift your dry ingredients
In a large mixing bowl, sift your self-raising flour, baking powder and salt in a bowl, sift gently. This makes sure that your baked scones have a finer texture and that you do not end up with lumps of flour in the scone.
rub in your butter
mix all your wet ingredients including the sugar
In a small mixing bowl whisk together your egg, sugar, buttermilk and vanilla essence. Fold your wet ingredients into your dry ingredients. Keep using a wooden spoon to fold in your batter
Prepare the scones for baking
If you are planning to bake on the same day then lightly flour a baking tray with the self-raising flour. ( this is a more traditional way of lining or greasing your baking tray).
Roll your dough out onto a clean floured surface until it is about 3 cm in thickness. Using a cookie/scone cutter size of your choice, place the cut dough onto the baking tray. Make sure you do not place the dough too close to each other as they do expand whilst baking. Brush a light egg wash on top of each scone. This produces beautiful golden brown scones.
Bake for 15-20 minutes or until the scone looks slightly brown on top and are nonstick to the baking tray.
can you freeze scones?
Yes, this is a perfect time-saving technique for all busy people like me who absolutely love scones. This can be done by following the recipe until you get to the cutting process. Freeze the round cut disc in a resealable bag for up to two months, and cook from frozen for 20 minutes or until the dough has risen and the scones are cooked.
· Do not overmix your dough, this could negatively affect how your scones bake.
· Make sure your butter is cold to give your scone a beautiful rise.
· Refrigerate your dough for 10 minutes before baking for optimal results.
· If you would like to have more fun with the recipe add one of the following for a different take on scones
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how to bake scones with self-raising flour
- baking tray
- 2¼ cups self-raising flour
- pinch salt
- 1 tsp baking powder
- ½ cup white sugar
- ¾ cup unsalted butter
- 3 tsp vanilla essence
- 1 large egg for the batter
- 1 small small egg for brushing
- ⅓ cup buttermilk
- Preheat your oven to 180 degrees Celsius on bake and lightly flour your baking tray.
- In a large bowl sift the self-raising flour along with the baking powder and salt. Using your fingertips fold in the butter until the mixture is crumbly ( like breadcrumbs).
- In a separate medium-sized bowl whisk the vanilla essence, buttermilk, egg and sugar.
- Add your wet ingredients into the dry ingredients and use a wooden spoon to mix the mixture. Mix until all ingredients are combined. Do not overmix.
- Place your dough onto a lightly floured surface and roll out until it is 3 cm thick. Cut out your dough into small circles and place them on your baking tray.
- Lightly beat your other egg in a small bowl and brush the top of your scones. this will mak your scones look good and light brown
- Bake for 15-20 minutes or until the scone is light brown on the top and has risen.
- Serve your buttermilk scones with some jam and whipped cream.
- Do not overmix your dough, this could negatively affect how your scones bake.
- Make sure your butter is cold to give your scone a beautiful rise.
- Refrigerate your dough for 10 minutes before baking for optimal results.
how to serve scones
- cream and jam
- cream and fresh berries
- a generous amount of butter
- plaint with tea
- plain with a cup o milk