Classic Scone Recipe
The secret to a perfect scone? Cold butter, light hands. And a glossy apricot glaze that gives the top just the right crispness.
We serve ours with a generous spoon of Folláin Traditional Strawberry Jam and a dollop of clotted cream.
Prep time: 10 mins
Cooking time: 12 - 15 mins
Serves: 10
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350g self-raising flour1 tsp baking powder¼ tsp fine sea salt80g cold unsalted butter, cubed50g caster sugar175ml cold buttermilk1 tsp vanilla extract1 egg, beaten (for egg wash)For the Sugar Crisp Glaze:2 tbsp Folláin Apricot Jam½ tbsp warm water1 tsp caster sugar
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- Preheat oven to 200°C (fan 180°C) and line a baking tray with parchment paper.
- In a large bowl, whisk together flour, baking powder and salt.
- Add butter and rub it in with your fingertips until it resembles coarse breadcrumbs.
- Stir in sugar.
- Make a well in the centre and pour in the buttermilk and vanilla. Use a butter knife to gently bring the dough together — be careful not to overmix.
- Turn onto a lightly floured surface and pat to 3cm thickness.
- Use a floured cutter to stamp out rounds (press straight down, no twisting).
- Transfer to tray, brush tops with beaten egg.
- For the glaze, warm the apricot jam with the water until runny. Brush lightly over each scone and sprinkle with caster sugar.
- Bake 12–15 mins until golden and risen. Cool slightly and serve warm.
Ingredients
- 350g self-raising flour
- 1 tsp baking powder
- ¼ tsp fine sea salt
- 80g cold unsalted butter, cubed
- 50g caster sugar
- 175ml cold buttermilk
- 1 tsp vanilla extract
- 1 egg, beaten (for egg wash)
- For the Sugar Crisp Glaze:
- 2 tbsp Folláin Apricot Jam
- ½ tbsp warm water
- 1 tsp caster sugar
Method
- Preheat oven to 200°C (fan 180°C) and line a baking tray with parchment paper.
- In a large bowl, whisk together flour, baking powder and salt.
- Add butter and rub it in with your fingertips until it resembles coarse breadcrumbs.
- Stir in sugar.
- Make a well in the centre and pour in the buttermilk and vanilla. Use a butter knife to gently bring the dough together — be careful not to overmix.
- Turn onto a lightly floured surface and pat to 3cm thickness.
- Use a floured cutter to stamp out rounds (press straight down, no twisting).
- Transfer to tray, brush tops with beaten egg.
- For the glaze, warm the apricot jam with the water until runny. Brush lightly over each scone and sprinkle with caster sugar.
- Bake 12–15 mins until golden and risen. Cool slightly and serve warm.
