How to Make Perfect Scones at Home (Step-by-Step)

How to Make Perfect Scones at Home (Step-by-step)

Presenters

Lisa and Jonno (names shown in subtitles)

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Ingredients

Quick raspberry “cheat” jam

• 200 g raspberries
• 200 g caster sugar (Note: bake in the oven — see method/timing below)

Scones (makes an unspecified quantity)

• 375 g self-raising flour
• 2 tbsp caster sugar (optional — for sweet scones)
• A little salt (pinch)
• 2 tsp baking powder
• 75 g cold butter, cubed
• ~175 ml milk (add slowly; adjust as needed)

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Substitutions & variations (overview)

• Omit sugar for savoury scones; add grated cheese, paprika, black pepper for cheese/savoury scones.
• Scone dough can be used as a cobbler topping or to make American-style “biscuits.”
• If you don’t have a scone cutter, any round cutter will do (traditionally a glass was used, but this is not advised now).
• Trimmings can be rolled into small baked “tasters.”

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Equipment & prep

• Oven (180°C for jam; 190–200°C for scones)
• Mixing bowls, whisk (for dry ingredients)
• Pastry/scone knife or butter knife (they use a traditional “scone knife” to mix)
• Scone cutter (round cutters are inexpensive)
• Baking tray lined with baking paper (do not grease)
• Board for shaping, small brush or spoon for glazing
• Jug or small container for cooled jam

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Method — Quick jam

1. Combine 200 g raspberries and 200 g caster sugar in an ovenproof dish.
2. Bake at 180°C for 20 minutes.
3. Stir the hot raspberries and sugar together quickly (this will be very hot).
4. Allow to cool (can cool overnight); pour into a jug or jar when cooler.

Warning: stirring hot jam is very hot — not something to do with children.

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Method — Scones

1. Preheat the oven to 190–200°C.
2. Dry mix: whisk together 375 g self-raising flour, 2 tsp baking powder, 2 tbsp caster sugar (if using) and a pinch of salt.
3. Add 75 g cold, cubed butter to the flour. Rub the butter into the flour with fingertips (or use a knife) until the mixture resembles soft breadcrumbs. Avoid large lumps of butter.
   • Technique tip: keep the butter cold; use your fingers/thumb gently — you want a “short” crumbly dough, not a developed gluten structure.
4. Add milk gradually (about 175 ml total as a guide), mixing with a knife or using hands until the dough just comes together. Use as little milk as needed — humidity may change the amount you need.
   • Important: do not overwork or knead the dough; overworking will produce tough scones.
5. Turn the dough out onto a lightly floured board (very little flour). Gently bring it together; press to desired thickness.
6. Cut scones using a cutter — press straight down (do not twist the cutter). Place on a baking tray lined with baking paper (no greasing).
7. Re-purpose trimmings: gently roll scraps into small balls (“tasters”) and place around the tray if desired.
8. Lightly glaze the top of each scone with a little milk — only the top, not the sides (this helps the sides to puff).
9. Let the scones rest for 5 minutes before baking.
10. Bake at 190–200°C for about 10–12 minutes, until puffed and golden.
11. Remove and serve warm. Scones split open with steam; serve with butter, jam and/or clotted cream.

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Timings & temperatures summary

• Jam: 180°C for 20 minutes; then cool (can cool overnight).
• Scones: rest 5 minutes after glazing; bake 10–12 minutes at 190–200°C.

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Chef tips & common mistakes to avoid

• Keep butter cold and rub into flour quickly to get a soft breadcrumb texture; avoid big lumps of butter.
• Add milk slowly — too much makes a wet dough; too little won’t bind.
• Do not overwork or knead the dough — scones should be “short” and crumbly; overworking = tough scones.
• When cutting, press straight down; do not twist the cutter (twisting can prevent a good rise).
• Glaze only the top with milk so the edges can puff up.
• Use baking paper only on the tray — no oil or greasing recommended in this method.
• First scones may be softer than later ones because of handling; keep handling to a minimum.
• Work quickly when stirring hot jam.

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Plating & serving suggestions

• Split warm scones and serve with butter, raspberry jam and clotted cream.
• They mention personal preferences (butter + pepper, or jam + cream). Viewers are asked about cream-first vs jam-first.
• Small trimmings baked as “tasters” are good for sharing or for kids.

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Short variations recap

• Sweet scones: include the sugar (recipe as written).
• Savoury scones: omit sugar; add grated cheese, paprika, black pepper.
• Alternative uses: cobbler topping or American-style biscuits.

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Notes from the subtitles: presenters emphasize keeping butter cold, minimal handling, glazing only the top, and resting briefly before baking. The jam method is described as a “cheat” quick jam that cooks raspberries in sugar in the oven. The recipe is promoted as family-friendly, with cautions about handling hot jam.