A friendly start to these scones
These scones are simple, buttery, and quick to make. They give a golden, tender crumb and taste great warm from the oven. If you like easy bakes for breakfast or tea time, these will fit right in. For a spiced twist, you can check a related recipe here: Homemade Chai Scones.
What makes these scones worth baking
You get a batch that warms the house and feeds a small crowd. The method is forgiving: cut the fat in, stir in the wet, shape, and bake. They are versatile — serve plain or dress them up with jam, clotted cream, or a simple glaze.
How to make Scones
Ingredients:
- 10 cups of flour
- 1 cup of sugar
- 10 teaspoons of baking powder
- 2 cups of amasi
- 500 grams of Rama/Woodenspoon
- 1 cup of vanilla custard (optional)
Directions:
- Preheat your oven to 200°C (400°F).
- In a large bowl, mix together the flour, sugar, and baking powder.
- Cut in the Rama until the mixture resembles coarse crumbs.
- Stir in the amasi until just combined. If desired, add the vanilla custard.
- Turn the dough out onto a floured surface and knead gently.
- Roll out the dough to about 1 inch thickness and cut into desired shapes.
- Place them on a lined baking sheet and bake for 15-20 minutes until golden brown.
- Enjoy your scones warm!
For another variation and ideas on shaping, see this guide: Homemade Chai Scones.
Best ways to serve Scones
Serve warm, split and spread with butter, jam, or custard. For a classic tea pairing, add clotted cream and strawberry jam. For breakfast, top with honey and fresh fruit. These scones also work well with a simple powdered sugar dusting.
How to keep Scones fresh
Cool scones completely, then store in an airtight container at room temperature for up to 2 days. For longer storage, wrap individually and freeze for up to 1 month. Reheat frozen scones in a warm oven (around 160°C / 320°F) for 8–10 minutes.
Handy tips for better Scones
- Keep the Rama cold before cutting it into the dry mix — this helps create flaky layers.
- Do not overwork the dough; knead gently to avoid tough scones.
- Use a light touch when cutting shapes; press straight down rather than twisting the cutter.
- Brush tops with a little milk before baking for a light shine.
- If you want a softer crumb, add a little extra amasi. Learn technique variations here: Homemade Chai Scones.
Quick variations to try
- Sweet fruit scones: fold in 1 cup of dried fruit (raisins, currants, or chopped dried apricots).
- Savory scones: omit the custard and sugar, add 1–1½ cups grated cheese and herbs.
- Glazed scones: mix powdered sugar with a little milk or custard and drizzle over cooled scones.
Nutrition snapshot (approximate)
Per scone (estimate, depends on size and ingredients):
- Calories: ~250–350
- Fat: ~12–18 g
- Carbs: ~30–40 g
- Protein: ~4–6 g
These are rough numbers. For exact values, calculate based on your portion sizes and specific ingredient brands.
Family-friendly serving ideas
- Cut into halves and offer butter and a jar of jam for kids to choose.
- Make a scone sandwich with scrambled eggs and cheese for a filling breakfast.
- Serve with fruit cups and a small pot of yogurt for a balanced snack.
What goes well with these Scones
- Hot drinks: black tea, Earl Grey, or coffee.
- Spreads: clotted cream, lemon curd, or honey butter.
- Savory pairings: smoked salmon and cream cheese for a brunch plate.
Frequently asked questions
Q: Can I use butter instead of Rama?
A: Yes. Use cold butter cut into the flour the same way. Butter adds a slightly different flavor but works the same.
Q: How thick should I roll the dough?
A: About 1 inch thick gives a good rise and tender crumb.
Q: Can I make the dough ahead of time?
A: Yes. You can shape the dough, wrap it, and chill in the fridge for up to 24 hours before baking.
Q: What if my scones don’t rise?
A: Make sure your baking powder is fresh and you didn’t overmix. Also check oven temperature.
Conclusion
If you want more ideas or alternative methods, try this Master Scones Recipe (Any Flavor!) from Sally’s Baking Addiction for a reliable base. For a simple, traditional take, see the English-style approach at Fifteen Spatulas. For quick, easy scone options and fresh inspiration, visit Love and Lemons.
Buttery Scones
Ingredients
Dry Ingredients
- 10 cups flour
- 1 cup sugar
- 10 teaspoons baking powder
Wet Ingredients
- 2 cups amasi
- 500 grams Rama/Woodenspoon can substitute with cold butter
- 1 cup vanilla custard optional
Instructions
Preparation
- Preheat your oven to 200°C (400°F).
- In a large bowl, mix together the flour, sugar, and baking powder.
- Cut in the Rama until the mixture resembles coarse crumbs.
- Stir in the amasi until just combined. If desired, add the vanilla custard.
- Turn the dough out onto a floured surface and knead gently.
- Roll out the dough to about 1 inch thickness and cut into desired shapes.
- Place them on a lined baking sheet and bake for 15-20 minutes until golden brown.
Serving
- Serve warm, split and spread with butter, jam, or custard.
