Scones are at their most delicious straight from the oven when they are still slightly warm, but if you aren’t cooking for a crowd, many scone recipes are going to leave you with leftovers. That’s why we created this small batch scones recipe! It makes just the right amount for two people to enjoy this classic bake at teatime.
Looking for a gluten-free scone recipe?
Ingredients
Method
Preheat the oven to 220°C (200°C fan-forced). Grease a small oven tray.
Combine flour, sugar and salt in a small bowl; rub in butter with your fingertips. Make a well in the flour mixture; add buttermilk. Using a butter knife, cut milk through the flour mixture to form a soft, sticky dough; add a little more buttermilk only if needed.
Bring dough together on a floured surface until smooth. Using your hands, press dough out until 3cm thick. Cut 5cm rounds from the dough, place side-by-side on the tray. Gently knead scraps of dough together; repeat pressing and cutting to make four scones. Brush tops with a little extra milk.
Bake for 20 minutes or until browned and scones sound hollow when tapped firmly on the top with your fingers.
Serve with jam and cream.
Can I freeze the batch of scones?
Yes, these scones are suitable to freeze.
Ingredient tip
If you don’t have kitchen scales, 125g of self-raising flour is just over ¾ cup.
Do I have to use buttermilk for the small batch scones?
We’ve used buttermilk for these scones, but it can be replaced with 100ml regular milk plus 1 teaspoon white vinegar or lemon juice.
For more information on making your own buttermilk, see this Test Kitchen article.
More small batch bakes
For another classic baking recipe created by the Test Kitchen for smaller households or solo bakers, try our small batch chocolate chip biscuits or this single serve brownie. You may also like our collection of mug cakes.
