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Paul Hollywood's scones

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Paul Hollywood's scones recipe from the Great British Bake Off
  • Serves: 8

  • Prep time:

  • Cooking time:

    (may need an extra 5 mins)
  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

 

Paul Hollywood's simple scones recipe, from episode two of the Great British Bake Off, will give you soft and fluffy scones for your afternoon tea. Serve with lots of jam and clotted cream

Ingredients

For the scones:

  • 500g/1lb 1oz strong bread flour, plus a little extra for rolling out
  • 80g/3oz softened butter, plus a little extra to grease the baking tray
  • 80g/3oz caster sugar
  • 2 eggs
  • 25g/5 level tsp baking powder
  • 250ml/81/2fl oz milk
  • 1 free-range egg, beaten with a little salt (for glazing)
For the scones filling:

  • Butter
  • Good-quality strawberry or raspberry jam
  • Clotted cream
You'll also need:

  • Round pastry cutter (about 7.5cm/3in wide)

That's goodtoknow

cartoon image of chef

Dip the edge of the pastry cutter in flour to make it easier to cut out the scones without them sticking. Don’t twist the cutter as this makes the scones rise unevenly. Just press firmly, then lift up and push the dough out.

Method

  1. Weigh out the ingredients.
  2. Preheat the oven to 220°C (200°C fan assisted)/425°F/gas mark 7.
  3. Lightly butter and line a flat baking tray with baking parchment or silicone paper (not greaseproof).
  4. Put 450g/15 1/2oz of the flour into a large bowl and add the butter. Rub the flour and butter together with your fingers to create a crumble/breadcrumb-like mixture.
  5. Add the sugar, eggs and baking powder and use a wooden spoon to turn the mixture gently. Make sure you mix all the way down to the bottom and incorporate all of the ingredients.
  6. Now add half of the milk and keep turning the mixture gently with the spoon to combine. Then add the remaining milk a little at a time and bring everything together into a very soft, wet dough. You may not need to add all of the milk.
  7. Put most of the remaining flour onto a clean work surface. Tip the soft dough onto the flour and sprinkle the rest of the flour on top. The mixture will be wet and sticky.
  8. Lightly chaff the mixture - use your hands to fold the dough in half, and then turn the dough a quarter turn and repeat. By folding and turning the mixture in this way, you incorporate the last of the flour and add air. Do this a few times until you’ve formed a smooth dough. If the mixture is too sticky use some extra flour to coat your hands or the mixture to make it more manageable. Be careful not to overwork your dough.
  9. Next roll the dough out: sprinkle flour onto the work surface and the top of the dough. Use the rolling pin to roll up from the middle and then down from the middle. Turn the dough a quarter turn and repeat until it's about 2.5cm/1in thick. Relax the dough slightly by lifting the edges and allowing the dough to spring back.
  10. Using a pastry cutter, stamp out rounds and place them onto the baking tray. Once you’ve cut 4 or 5 rounds you can re-work and re-roll the dough to make it easier to cut out the remaining rounds. Any left-over dough can be worked and rolled again using a rolling pin, but the resulting scones won’t be as fluffy.
  11. Place the scones on the baking tray and leave them to rest for a few mins to let the baking powder work. Then use a pastry brush (or your finger if you don’t have a brush) to glaze them with the beaten egg and salt mixture. Be careful to keep the glaze on the top of the scones. If it runs down the sides it will stop them rising evenly.
  12. Bake in the middle of the oven for 15 mins, or until the scones are risen and golden.
  13. Leave the scones to cool, then split in half and add butter, jam and clotted cream to serve.
You can see Paul demonstrating this recipe and the key techniques at bbc.co.uk/food.

This recipe features in episode two of The Great British Bake Off, a 6-part series on BBC2, on at 8pm each Tuesday, from 17th August 2010.

Average rating

  • 3
(120 ratings)

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Your comments

chiliken

made the scones using this recipe. I guess the baking powder is needed to balance the strong flour. Anyway perfect result very happy

Jenny

Amazing scones, never made scones before and these came up trumps!

Kat

Loved my scones!! I halved the ingredients and was still able to manage 9 decent sized scones! I also added sultanas as personal preference yummy! Thanks Paul!!!

Kat

Loved my scones!! I halved the ingredients and was still able to manage 9 decent sized scones! I also added saltanas as personal preference yummy! Thanks Paul!!!

Maureen Axon

best scones I've ever made, they are so light and delicious, especially when I added a few sultana's

Emma Wilson

Mmmm, tried it but got confused as to how much milk I needed. I need simple easy to follow recipes. Not something that is going to confuse me. Having said that I am probably to blame as I am not the best cook in the world!

Erna Smethurst

Great recipe and great results, light and fluffy everyone loves them.

Laraine Anne Barker

Strictly speaking, scones are not supposed to contain egg. It's a "cheat" thing that makes them lighter. The proper ratio of baking powder is 1-1/2 teaspoons to each cup of flour so Paul definitely does use too much--probably to make them lighter. The recipe sounds far too "cakey" to me. Adding more butter than scones traditionally have (as Paul does) as well as egg tends to make them more like rock cakes than scones.

Adam

Not the best recipe for scones in the world. Far to much baking powder and i did find that they were a little bit bland as there is not much butter used and needs to be a bit sweeter for my liking, but they work and could be much better with a bit of tweeking of this recipe.

Pam

Scones looked wonderful,fizzed on the tongue with too much baking powder. Will try again with much less baking powder, perhaps 2 teaspoonsfull.

Rosemary

Been making scones from my Grandma's recipe for over 40 years and everyone liked them. Tried this recipe last week for the first time for a charity bake for the office and everyone LOVED them. Great recipe and great result.

paul cartledge

Absolutley great, i've never baked scones before..... or anything else for that matter. The recipie worked precisely, didn't have a cutter for them so just used a glass tumbler. lovin it me!!! haha

Dawn Wood

I'm impressed! My scones in the past have never seemed to rise enough,and I'd resorted to making them as high as I wanted them to turn out before putting into the oven. I wasn't too hopeful I'll admit, as they were very sticky and difficult to cut out, but this was down to me not using quite enough flour at the end (for fear of using too much and them ending up like rubber). I'll know for next time. They've risen perfectly, and have inspired me to purchase a cutter rather than using my daughter's cup! Only criticism is that it would have been useful to have the ingrediants and quantities listed with the demo.

shelagh thompson

for a busy mum who bakes every day, this recipe was a nightmare. Tried twice, and watched demo. Frankly if I came unstuck, the recipe is not worth trying again. I'm going back to my nan's recipe which is close to Rachel Allen's. They always turn out without too much faff. This recipe is too much faff to be bothered!

star meakins

adore them this is one of my favourites at lunch going to cook them for the first time ever please wish me luck.

Paul

Looking forward to trying the recipe after watching the programme. But what about that photo of it. We call that a "McRodda" here in Cornwall.

Kate

Fabulous light, fluffy scones - just as promised. At last, a recipe that works for me and being able to watch the video helped, I'm sure. I used buttermilk instead of ordinary milk, just to use some up. Thanks, Paul!

Beskuit

Yes agree Kevin.....most successful batch of scones I have made to date. I've always wondered what I've been doing wrong but this proves to me that I can make scones!

Diana

Just seems a lot of baking powder for the scones.

Frances Judd

Tried this recipe and my scones turned out great. Good idea to be able to see the demo but why were ingredients not given at this time? Also this site does not give a print version.

Kevin Boyle

100 % Spot On.Just to say Scones need to be eaten on the Day of Baking,this Guy is a Star!!

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