Devon Scone Recipe

We’ve just been to Devon, so thought we would knock up some Devon inspired Scones.

As well as being light and delicious with a cup of tea, they are also quick and easy to make. So what are you waiting for.

Grease a baking tray and place it into a pre-heated the oven at 200C.


Devon Scone Recipe

  • 350g Self raising flour
  • 1 tsp Baking powder
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract
  • 85g Butter (soft)
  • 3 tbs Caster sugar
  • 175 ml Buttermilk or make your own, for this you will need
    • 175ml Milk
    • Squeeze of Lemon juice
  • 1 egg (beaten) for glazing

To get started, combine all the dry ingredients with the butter until you have formed a breadcrumb-like texture. If you are using buttermilk then add along with the vanilla extract and combine until you have a dough.

If you don’t have buttermilk then warm the milk in the microwave for 30 seconds then add a squeeze of lemon juice. Leave aside for a little while to cool. The milk may look a little curdled, but don’t worry as all you have done if made your own soured buttermilk. Add to the ingredients in the same way and the milk and combine until you have a dough.

Once you have your dough, place some flour onto the work surface, cover your hands in some flour and fold the dough 2-3 times until it feels smooth. The dough should have a light, air-like feel to it. If it’s too dry then you probably need to combine it with a dash more milk.

Pat the dough on the surface until it is round and about 4cm deep. Dip a 5cm cutter into some flour and plunge into the dough without twisting. You should be able to get about four scones the first time around and another four by combining the leftover dough and repeating the process. Brush the tops with a beaten egg then place the scones carefully onto the hot baking tray and place into the oven for around 15-18 minutes or until the scones are well risen and golden brown.

Note* If you like, when first making the dough you can add other ingredients. We added sultanas as seen in the picture, or you could add ginger or whatever takes your fancy really.

Joe Anderson

Joe is a computer games and now food journalist. He loves to bake, cook and eat.

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