Scones are an iconic British treat, simple yet so indulgent and satisfying – and Jamie Oliver’s version is no exception.
With a light, airy texture and just the right amount of sweetness, this quick and easy recipe – which makes 16 servings – is an absolute joy to make.
The key to these perfect scones is doing as little as possible; the less you handle the dough, the lighter and crumblier they’ll be.
Sharing this recipe from his cookbook ‘Jamie’s Great Britain’ on his website, the chef said: “Scones are wonderfully British, delicious, and so simple even a five-year-old could make them.
“There’s a magic hour just after they come out of the oven when they are so heavenly I just can’t imagine why anyone would prefer store-bought scones.”
Jamie Oliver’s scone recipe
Ingredients
150g dried fruit, such as sour cherries, raisins, sultanas, chopped sour apricots, blueberries, or a mixture
Orange juice, for soaking
150g cold unsalted butter
500g self-raising flour, plus a little extra for dusting
Two level teaspoons baking powder
Two heaped teaspoons golden caster sugar
Two large eggs
Four tablespoons milk, plus a little extra for brushing
Optional: Clotted cream, jam or lemon curd, to serve
Method
To make perfect scones, the most important thing is to keep things simple and resist the urge to overwork the dough. Just follow the steps, and they’ll turn out beautifully crumbly; over time, you’ll become quicker at bringing the dough together and even better at it.
Start by soaking your dried fruit in just enough orange juice to cover it. Let it sit for a couple of hours, if you have the time. Meanwhile, preheat your oven to 200C, or gas mark 6.
Next, combine your butter, flour, baking powder, sugar, and a pinch of sea salt in a large mixing bowl. Using just your thumbs and forefingers, rub the butter into the dry ingredients until it resembles small, cornflake-sized crumbs. Create a well in the centre and add the eggs and milk, then gently mix everything together with a spatula.
Once your fruit has soaked, drain it and stir it into the mixture. If the dough feels too dry, add a splash of milk, just enough to bring it together into a soft, dry dough. Handle the dough as little as possible, letting it form into a rough, scruffy mass. Once this is done, sprinkle some flour over the dough, cover the bowl with clingfilm, and chill it in the fridge for 15 minutes.
Roll the chilled dough out on a floured surface to about two to three-centimetres thick. Using a 6cm round cutter or the rim of a glass, cut out circles from the dough and place them upside down on a baking tray (this helps them rise more evenly). Gather any leftover dough, re-roll it, and cut out more scones.
Brush the tops of your scones with a little extra milk or melted butter, then bake them in the oven for 12-15 minutes, or until they are golden and risen. Once they’re done, take them out and let them cool for a short while.
Serve with a dollop of clotted cream and a spoonful of jam or lemon curd, and enjoy your perfectly crumbly scones.
