The history of scones is somewhat unclear, but it is believed that they were originally made in the Middle Ages as a type of flatbread. The word “scone” is thought to come from the Gaelic word “sgonn,” which means “shapeless mass.” In the 16th century, scones began to be made with butter and milk, and by the 17th century, they had become a popular snack in Scotland and England.
To make fluffy, delicious 4 ingredient scones from scratch, the key is to have a light touch when handling the dough. To create a light texture, gently lift and rub the mixture together until it reaches the desired consistency, being careful not to overwork it. Don’t worry if you’re new to baking scones, as even novice bakers can achieve great results with this simple technique.
Quick and easy.
This classic British dessert is quick and easy to make with just 4 ingredients. Perfect for any celebration, including a royal Jubilee, these delicious scones are sure to be a hit. Once you’ve mastered the recipe, top them with strawberry jam and clotted cream for an extra special treat. These moreish scones are simple to share and sure to be a hit at any gathering.
But the question remains….
What goes on scones first, jam or cream? We think you put jam on first and then a thick layer of cream. Let us know in the reviews which is your favourite way to eat your scones.
Easy 4 Ingredient Scones Recipe
Equipment
Ingredients
- 50 g Butter salted
- 200 g Flour self raising
- 1 tbsp Sugar white caster
- 125 ml Whole Milk
Instructions
- Preheat the oven to 220°C (200°C fan, gas mark 6). Line a baking sheet with parchment.
- Rub the butter into the flour, until the mixture resembles breadcrumbs. Stir in the sugar and salt.
- Make a well in the centre of the mix and stir in the milk. Stir until the mixture is even and the dough comes together.
- Turn out onto a floured surface and shape into a rough circle about 3 – 4 cm thick. Transfer to the prepared baking sheet.
- Brush all over with milk and score into 8 rough portions.
- Bake for 15 minutes until golden and cooked through. Cool on a wire rack. Serve warm or cold plain or with jam and cream.
