Omari Gates
Australian scones are a quick and easy bake, perfect for a morning or afternoon tea. They are a traditional bake, brought to Australia by British settlers over 200 years ago, and are often served with jam and cream. There are many variations on the classic recipe, but scones are generally made with flour, butter, milk, and a raising agent. They are best served fresh on the day they are made, but can be kept for up to 3 days in an airtight container.
| Characteristics | Values |
|---|---|
| Ingredients | Self-raising flour, plain flour, baking powder, sugar, butter, milk, egg, salt, cream, lemonade |
| Recipe | Sift flour, sugar, and salt into a large bowl. Rub in butter. Stir in milk and water to form a soft, sticky dough. Turn dough onto a floured surface and knead. Cut into rounds and place on a tray. Brush with milk and bake. |
| Baking Time | 10-15 minutes in a preheated oven at 200°C (180°C fan-forced) or 225°C |
| Serving | Best served warm on the same day with toppings like jam, cream, or butter |
| Storage | Can be stored in an airtight container for up to 3 days |
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What You'll Learn
Ingredients
The ingredients used to make Australian scones vary depending on the recipe. However, the most common ingredients include:
For the dry ingredients
- Self-raising flour or plain flour (all-purpose flour)
- Baking powder
- Salt
- Sugar
For the wet ingredients
- Milk
- Cream
- Butter
- Egg
Some recipes also call for lemonade, which can be used in place of milk and cream. If using plain flour, you can make your own self-raising flour by adding baking powder. The recommended amount is 1 teaspoon of baking powder per cup of flour, with an additional 1/4 teaspoon of salt.
It is important to use cold ingredients when making scones, so be sure to chill your milk and butter before mixing.
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Mixing
To make Australian scones, you'll need to mix together your dry ingredients and wet ingredients separately before combining them. Start by sifting flour and salt into a large bowl. If you're making lemonade scones, you can substitute plain flour with self-raising flour or add baking powder to your dry ingredients. You can also add sugar to your dry ingredients if you like your scones sweet.
Next, create a well in the centre of the dry ingredients and add your wet ingredients. For the wet ingredients, you'll need milk, and you can also add cream and/or lemonade. Using a round-bladed knife, cut through the mixture until it forms a soft, sticky dough. If your dough is too dry, add a little more milk.
Once your dough has come together, turn it out onto a lightly floured surface and knead it until it's smooth. Be careful not to over-knead the dough, or your scones will be tough. You can use your hands to press the dough out evenly to a thickness of about 2cm.
Finally, use a cutter to cut rounds from the dough. You can dip your cutter in flour first to prevent the dough from sticking. Place the cut scones onto a prepared tray, leaving about 1cm of space between them. Brush the tops of the scones with a little milk, which will help them brown in the oven.
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Shaping
Firstly, turn your dough out onto a lightly floured surface. This will prevent the dough from sticking to your work surface and make it easier to handle. Use a rolling pin to roll the dough to a thickness of approximately 2 cm. This thickness ensures that your scones will rise evenly and have a consistent texture.
Next, use a sharp-edged cutter to cut out the dough. You can use a traditional scone cutter, a cookie cutter, or even a sharp knife. The diameter of your cutter should be around 5 to 6 cm, which will give you scones that are a good size for serving. Dip your cutter into flour before each cut to prevent the dough from sticking to it. Place the cut scones onto a prepared baking tray, positioning them about 1 cm apart to allow for even cooking.
If you don't have a cutter, you can also shape the dough by hand. Simply pat the dough into a square or rectangle about 2 cm thick, then use a sharp knife to cut it into your desired shape. This method may result in slightly less uniform scones, but they will still taste delicious!
Finally, brush the tops of the scones lightly with a little milk. This step is optional but will give your scones a golden, crispy top and a softer texture.
Now your scones are ready to be baked! Remember to work quickly when shaping the dough to prevent the butter from softening too much, which could affect the texture of your scones. Happy baking!
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Baking
To make Australian scones, you'll need a few simple ingredients and about 30 minutes of your time. The baking process itself is quite quick, with the scones needing only about 10 to 15 minutes in the oven. Here's a step-by-step guide to baking your perfect Australian scones:
Ingredients:
- Self-raising flour or plain flour with baking powder
- Butter
- Milk
- A pinch of salt
- Optional: sugar, egg, lemonade
- Preheat your oven to a temperature suitable for baking—this is typically around 200°C, but can vary depending on your oven. You want it hot!
- Prepare your baking tray by greasing it and lining it with baking paper.
- In a large bowl, sift and combine the dry ingredients: flour, a pinch of salt, and optionally, sugar.
- If you're using butter, rub it into the flour mixture. You can use a food processor for this step, or do it by hand. The traditional Australian way is to rub the butter into the flour using your fingers, but this can be time-consuming. Make sure your butter is cold and straight from the fridge to ensure the best texture.
- Create a well in the centre of the dry mixture and add the milk. If you're using an egg, beat it in a separate bowl and add it now, along with the milk.
- Mix the ingredients together until you have a soft, sticky dough. You can use a round-bladed knife to cut through the mixture and combine it. If the dough feels too dry, add a little extra milk, a tablespoon at a time.
- Turn out the dough onto a lightly floured surface.
- Knead the dough briefly and gently until it becomes smooth. Be careful not to over-knead, as this can make your scones tough.
- Pat or roll the dough to a thickness of about 2 cm.
- Use a scone cutter or a sharp cookie cutter to cut out rounds from the dough. A plain cutter with a diameter of about 5 to 6 cm will do the trick. Avoid using a glass, as this can flatten your scones.
- Place the cut scones side by side on your prepared baking tray, leaving a little space between them.
- Brush the tops of the scones lightly with milk. This step is optional but will give your scones a softer top.
- Pop your scones into the preheated oven and bake for 10 to 15 minutes. They're done when the tops are golden and they sound hollow when tapped.
- Remove the scones from the oven and transfer them to a dish towel. Wrap them loosely to keep the tops soft as they cool.
- Serve your scones warm with a generous slathering of jam and a dollop of cream—the traditional Australian way! They're best enjoyed fresh, but you can store them in an airtight container for up to 3 days and warm them up before serving.
There you have it! A simple, delicious treat that's perfect for afternoon tea or any time you're craving a little taste of Australia. Enjoy your freshly baked Australian scones!
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Serving
Scones are best served on the same day they are made, ideally within 10 to 15 minutes of being removed from the oven. They should be served warm, with a soft top and fluffy inside. If you do need to store them, they will keep for up to 3 days in an airtight container. Before serving, warm them up to ensure they are soft and fluffy.
Traditionally, scones are served with cream and jam. The cream is whipped with sugar and vanilla until soft peaks form, and the scone is split in half with your hands (no knife!) before being slathered with jam and topped with a dollop of cream.
However, you can also serve them cool, and there are many variations on the classic recipe. For example, you could try serving them with butter, or any other topping that suits your taste.
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Frequently asked questions
Scones are best served on the same day they are made but can be stored in an airtight container for up to 3 days. Just warm them before serving to restore their soft and fluffy texture.
The basic ingredients for Australian scones are flour, butter, milk, and a leavening agent such as baking powder or self-raising flour. Some recipes also call for sugar, salt, and an egg.
It is recommended to use a sharp-edged scone cutter or cookie cutter to cut out the scones. Avoid using a glass as it tends to push down on the dough, resulting in flatter scones.
Australian scones are traditionally served warm with a generous topping of jam and cream. They can be enjoyed as a morning or afternoon tea treat and are often associated with gatherings, bake sales, and fundraising events.
