Grab the Cream and Jam! How to Make the Perfect British Scones

The British scone is so iconic that baking them from scratch can be rather intimidating for novice bakers. What is is that makes scones so special? Well, they're often a family favourite because they are honest and absolutely delicious when freshly baked.

This is one reason why it's always better to learn how to bake scones at home than buy them from the supermarket. Once they've been shipped around the country and left on the shelves all day, shop-bought scones just don't have the same fluffy texture. Plus, you just can't be a good old home baked scone. If making your own still intimidates you, we've put together a few tips to help you make this delicious family favourite. Check out our supermarket money off vouchers to see if you could save on the ingredients for your scones.

Getting the Perfect Raising Agent - Save Money on Your Shopping with Asda Discount Codes

One of the most iconic features of the perfect scone is the height. You need to use raising agents to be able to get that tall tower of soft sponge when baking scones. There is a divide in opinion of which raising agent is best, as some recipes call for baking soda, self-raising flour, cream of tartar or baking powder.

You'll see what I think is best in the recipe below, but in the meantime have a look at our Asda voucher codes to how much money you could save.

Buttermilk vs. Milk - Which is Best? Save on Your Grocery Shop with Sainsbury's Discount Vouches

When you're searching for how to make the perfect British scones, you will see that some recipes ask for your usual milk, although preferably full fat, whereas others call for buttermilk.

The reason some people prefer to use buttermilk is because it creates more carbon dioxide bubbles when its mixed with a raising agent. However, if you don't have any buttermilk in the house when baking, try adding a tablespoon of lemon juice or vinegar to the milk.

Right now you could bag free delivery on your baking supplies when you spend over £100 with Sainsbury's shopping vouchers.

The Best Flour to Use? Get £10 off a £50 Shop with Tesco Online Shopping Vouchers

Italian flour is more expensive, but some bakers claim that it's extra-fine grain creates a much lighter texture, although I prefer to use self-raising myself.

There are several different brands of flour, from the supermarket's own brand to much more expensive ones. The one you choose is completely up to you, but you are more likely to get a finer grain with a well-known brand, such as Homepride. Stock up on your baking essentials, plus save £10 when you spend £50 on groceries with your Tesco food vouchers.

Follow This Recipe for the Perfect Scones!

350g self-raising flour , plus more for dusting
¼ tsp salt
1 tsp baking powder
85g butter
3 tbsp caster sugar
175ml milk
1 tsp vanilla extract
1 tbsp lemon juice/vinegar
1 beaten egg
Jam and clotted cream to serve

1. Preheat your oven to 220°c.

2. Mix the flour, salt and baking powder in a large bowl.

3. Add the butter, then rub in with your fingers until the mix resembles fine breadcrumbs.

4. Stir in the sugar.

5. Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot.

6. Add the vanilla and lemon juice, then set aside for a moment.

7. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife - it will seem pretty wet at first.

8. Scatter on some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold over the dough over 2-3 times until it's a little smoother.

9. Pat the dough out and use a cutter to cut shapes out of the dough and repeat.

10. If you need to, press the dough back into a round to cut out more scones. 

11. Brush the tops with beaten egg and place onto the tray.

12. Bake for 10 minutes until risen and golden on the top.

Top Tips for Super Scones!

Don't overwork the dough.

Pat your dough into shape rather than using a rolling pin.

Don't twist the cutter, just press it down and lift up.

Heat the milk until warm, not hot.

By Jemma Porter, 10th April 2013