crumbly scones

A few weeks ago I asked my friend J to pick the next scone recipe and she chose Baked’s maple walnut scones. That recipe unfortunately requires maple extract, another ingredient that is probably impossible to find in Germany (I didn’t even bother looking, since vanilla extract disappeared from our shelves recently), so I gave up and chose this recipe:  Jamie Oliver’s crumbliest scones. I adapted it just slightly and I think they turned out quite great, for now the hold the first place in my scone quest!

These scones are made with milk and eggs, while the cream scones are made with heavy cream and the ultimate scones are made with buttermilk.


crumbly scones
Prep time
Cook time
Total time
Yields: 16
  • 11 tablespoons (150g) cold butter
  • 4 cups (500g) self-raising flour (I used regular flour + 4 ½ teaspoons baking powder)
  • 2 teaspoons baking powder
  • 3 heaped teaspoons golden caster sugar
  • 1 teaspoon salt
  • 2 eggs (L)
  • 5 tablespoons milk
  1. Put the butter, flour, baking powder, sugar and salt into a bowl and rub the butter into the flour so you get little cornflake – sized pieces.
  2. Make a well in the middle of the dough, add the eggs and milk, and stir it with a spatula.
  3. Move the dough around as little as possible.
  4. Sprinkle with flour, cover the bowl with cling film and put it in the fridge for 15 minutes.
  5. Preheat oven to 400° F / 200° C.
  6. Roll the dough out on a lightly floured surface until it's about 1 inch / 2 - 3cm thick.
  7. With a 2½ inch / 6cm round cutter or the rim of a glass, cut out circles from the dough and place them on a baking sheet.
  8. Bake in the oven for 12 to 15 minutes, or until risen and golden.


I don’t have a regular round cookie cutter (maybe I’ll go out and buy one now before I forget again) so I used a slightly serrated cookie cutter, which gave these scones a funny shape, but these scones are really great, not too sweet, so clotted cream and jam go extremely well with them!


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