<span class="image image-boxed float-right">![[scones-01.jpg|220]]</span>
**[[Scones]]** are a traditional, light, small, and simple baked cake, traditionally and deliciously served with cream and jam. ^about
## Ingredients
| Ingredient | Mass (g) | Parts (~) |
| ----------------------------- | -------- | --------- |
| [[Self-Raising Flour]] | 350 | 8 |
| [[Caster Sugar]] | 45 | 1 |
| [[Salt]] | 5 | 1/10 |
| [[Baking Powder]] | 5 | 1/10 |
| [[Butter]] (cubed) | 90 | 2 |
| [[Milk]] | 180 | 4 |
| [[Whipped Cream]] (condiment) | ~ | ~ |
| [[Raspberry Jam]] (condiment) | ~ | ~ |
## Method
1. Combine **flour**, **sugar**, **salt**, and **baking powder** in a bowl
2. Melt **butter**, pour into bowl, and fold until no liquid butter remains
3. Squeeze and rub chunks until mixture resembles breadcrumbs
4. Warm **milk**[^1], pour into bowl, and fold until combined
5. Tip onto work surface, fold a few times until smooth, flatten to 1cm
6. Fold over once more; do not compress[^2]
7. Cut scone shapes using 2-4cm round cutters, transfer to baking tray
8. Bake for about 15 minutes at 200°C
9. Cool slightly (for eating now) or completely (for freezing)
10. Cut in half, spread with **jam** and **whipped cream** [^3]
## Visual
```mermaid
flowchart TB
flour([Self-Raising Flour]):::ingredient
sugar([Caster Sugar]):::ingredient
salt([Salt]):::ingredient
powder([Baking Powder]):::ingredient
butter([Butter]):::ingredient
milk([Milk]):::ingredient
jam([Raspberry Jam]):::ingredient
cream([Whipped Cream]):::ingredient
010combine[combine in bowl]:::mainProcess
020melt[cube and melt]:::sideProcess
030squish[squish to breadcrumbs in bowl]:::mainProcess
040warm[warm in frother]:::sideProcess
050work["combine in bowl<br>tip on surface<br>fold and flatten to 1cm<br>fold lightly once more<br>cut into 2-4cm rounds<br><br>"]:::mainProcess
080bake["bake for 15 at 200°C (and cool)"]:::hotProcess
090serve[serve with jam and cream]:::mainProcess
flour ------> 010combine
sugar -----> 010combine
salt ----> 010combine
powder ---> 010combine
butter --- 020melt
010combine --> 030squish
020melt --> 030squish
milk --- 040warm
030squish --> 050work
040warm --> 050work
050work --> 080bake
080bake ----> 090serve
jam ---> 090serve
cream --> 090serve
classDef ingredient fill:none, stroke:#118811, stroke-width:2px;
classDef mainProcess fill:#1058c9, stroke:none, color:#C0C0C0;
classDef hotProcess fill:#c95810, stroke:none, color:#C0C0C0;
classDef sideProcess fill:#022152, stroke:none, color:#C0C0C0;
```
[^1]: Use a milk frother (on low froth setting or with the cycle cut short) if you have one
[^2]: This is to create a weak joint across the middle, to encourage a good split once baked
[^3]: Devon method: jam first, cream second
%%
class flour internal-link;
class sugar internal-link;
class salt internal-link;
class powder internal-link;
class butter internal-link;
class milk internal-link;
class jam internal-link;
class cream internal-link;
%%