This is hands down the best and easiest scone recipe, and the only one you will ever need! My secret ingredient…soda water! Yep, you heard that right. Soda water makes these scones light, fluffy and utterly delicious.
I am all about easy recipes. Recipes using not only simple ingredients, but simple techniques. These scones use self raising flour, cream and soda water as the base ingredients, with a touch of sugar, vanilla and salt for flavour. That’s it! Easy peasy ingredients.
My mum and I always seem to order scones on our regular coffee dates, it has become somewhat of a tradition for us. So you could call us scone-essuir’s. See what I did there? We LOVE scones. Naturally we have made sure to master our own scone recipe that is the world’s best. And this is it. Better than any scone I’ve had at a coffee shop. Straight from the oven, topped with our favourite Barker’s Raspberry Jam and a large dollop of cream. Magic!
A tip from my mamma:
If you don’t have scone cutters on hand you can go rustic and simply scoop a few large tablespoons of dough onto the tray and bake. This is my mother’s technique and it works an absolute charm. We are completely opposite when it comes to baking. I am a perfectionist and she is a box of chocolates (turns out different every time haha).
I hope you love this recipe as much as I do! Be sure to let me know in the comments if you try it and tag me on instagram with your beautiful bakes.
The BEST Ever Scone Recipe
Ingredients
- 3 cups self raising flour
- 1 tbsp caster sugar
- 1 cup thickened/pouring cream
- 1 cup soda water
- 1 tsp vanilla bean paste/essence
- pinch salt
Optional
- 1 tbsp extra cream for brushing the tops of the scones
Toppings
- Barker's Raspberry Jam
- whipped cream
Instructions
- Preheat the oven to 200 degrees celcius. Line a large baking tray with baking paper.
- Sift the flour and caster sugar in a large bowl.
- Make a well in the centre of the flour and sugar and pour in the soda water, cream, vanilla and pinch of salt.
- Using a butter knife or palette knife mix until the dough comes together. Careful not to over mix the dough in this step.
- Turn the dough out on to a lightly floured bench and knead gently until the dough comes together. Do not over knead the dough, it is ok for the dough to be roughly mixed, the less you knead it the fluffier the scones will be.
- Press the dough out to approx 2-3cm thick slab. Cut out 12 scones using a 6cm scone cutter. I used the Pyrex medium scone cutter with frilled edges. Cut the scones as close as possible, the less re-rolling of the dough the better.Got no scone cutters…check my tip above the recipe.
- Place the scones just touching on the lined baking tray and brush the tops with cream.
- Bake for approx 15 minutes or until golden brown.
- Transfer to a wire rack to cool. Serve with my favourite raspberry jam from Barker’s and whipped cream.
For more delicious snack recipes using Barker’s delicious range of jams and curds, try my Lemon Zucchini and Poppy Seed Muffins.
Based on 1 Review(s)
This recipe is brilliant, I made scones for my daughter and substituted the cream for Elmlea Plant Double as her baby is lactose and soya protein intolerant and she is breastfeeding. She says I am now her official scone maker.
This recipe is definitely a keeper. Thank you
Thank you so much Elizabeth I am so glad you loved them!