Friday 25 July 2014

Light Fluffy Scones

Light Fluffy Scones 

Scones, clotted cream and strawberry jam

Makes 18 Scones

2 cups plain flour- sieved
1/4 cup sugar
2 tsp baking powder + 1 tsp baking soda
1 tsp salt
4 oz/ 122 gm salted butter - chilled
1 1/2 cup of warm liquid -  combination of buttermilk, 1 % milk, skim milk  or plain milk works too.

In a food processor pulse together the flour, sugar salt and baking powder, baking soda and half of the butter.

Tip it all in a bowl and add the remaining chilled butter

Using your index and middle finger tips very lightly crumble the  mixture together. This gives the entire flour a chance to ‘’air’’ out; make a well. Add the warm liquid a little at a time tipping the flour into the 'well' to bring it all together. 

While adding liquid use a metal butter knife to tip the flour 
It will be sticky. Work quickly and spoon 18 scones over two baking trays. 
These trays should either be sprayed with oil,  lightly buttered or you can use a parchment paper.

Preheat oven to 425 degrees  and bake for 15 minutes. They will be a golden brown. Serve warm.


The warm liquid can be  made up of 1 cup buttermilk and 1/2 cup skim/1% milk

This may separate when warmed but does not matter
If you like crisp tops, leave them on a wire tray to cool. If you prefer soft tops cover them while cooling. You can freeze them after baking, but defrost thoroughly before reheating for a few minutes. They will remain fresh.  Serve with clotted cream and strawberry jam.


It is said that people from Cornwall like to smear their jam first and top it with clotted cream. While people from Devon, like to put their cream first and add a dollop of jam. Either way it is deliciously yummy with a pot of hot tea.

To read about an ancient cuisine -Parsi food, you can purchase my cookbooks
The World of Parsi Cooking; Food Across Borders 
The Art of Parsi Cooking; reviving an ancient cuisine.

Try more of my recipes from my e-cookbooks
Niloufer's Kitchen Autumn

Niloufer's Kitchen French Bistro

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