Nothing beats Scones when it comes to morning or afternoon tea treat. These light, fluffy and flaky Scones made in a Remoska are super easy to prepare with 5 ingredients only - and you don't even need an oven to bake them!
This recipe is sponsored by Remoska.
Why we love this recipe
Being an avid baker, my most used - and usually most important - tool is my oven. So finding a way to bake without an oven (and get perfect results) is simply amazing!
These basic Scones are baked in a Remoska Tria, a incredible three-in-one cooker that can be used in many different ways thanks to its three different lids. As a pot on the stove (with the glass lid), as a slow cooker/pressure cooker (with the soft-pressure lid) and a portable roaster and baking oven (with the baking lid).
The latest is the most exciting function for me as a baker, as it simply requires to plug in the baking lid to turn the cooker into a mini oven! You can see how it works in this video.
And the results are simply perfect: some beautifully light, fluffy, flaky and buttery scones can you can make anywhere, from your caravan during your next camping trip to you backyard for a barbecue or simply your kitchen bench.
You can now pre-order the Remoska Tria and get 25% off plus free shipping when using the code "BakingJourney" at checkout! (valid only in Australia and New Zealand).
This Remoska Recipe is seriously easy, especially because they require so few ingredients (scroll down to recipe card below for all quantities):
- Dry Ingredients: Self-Rising Flour (makes it so quick and easy - no need for baking powder or soda!) & Sugar (I used Caster Sugar, or fine white granulated sugar).
- Wet Ingredients: Unsalted Butter, Milk (preferably Full Cream / Whole Milk) and Vanilla (optional). It is really important for those ingredients to be really cold.
- Self Rising Flour: can be replaced with Plain / All-Purpose Flour, with the addition of 1 teasp. Baking Powder and a pinch of Salt
The Vanilla is optional here, but adds a really nice subtle flavour. The great thing about these Scones is that they are an awesome base and can be customised with any of your favourite ingredients, from fruits like Strawberries (check out my Strawberry Coconut Scones), Lemon, or Apples to Chocolate like I did with these Chocolate Chip Scones.
You could even discard the sugar and add some cheese instead like I did in my Cheddar Cheese Scones!
How to bake Scones in the Remoska
The answer is easy: exactly how you would make scone in a regular oven!
Preparing the Scones dough
This scones recipe is very easy with only a few basic ingredients. I made them by hands, but you could also use a food processor if you have access to one (the process is the same).
- Photo 1: Mix the Self-Rising Flour and Sugar in a large bowl. Add the very cold Butter cut into small cubes.
- Photo 2: using your fingers (or a Pastry Blender), cut the butter into the flour until you get very small crumbs. You should still be able to see small chunks of butter, but try to work the ingredients enough so that those chunks are pretty small.
- Photo 3: make a well in the centre of the bowl and add the cold Milk and Vanilla (optional).
- Photo 4: Mix all of the ingredients together until they start to combine. I like to use a stiff spatula at first, then my hands.
Rolling & Cutting out
- Photo 5: knead the dough until all the ingredients are combined. You can do that in the bowl or transfer the dough on your kitchen bench if easier. Try not to overwork the pastry.
- Photo 6 & 7: assemble the pastry into a large ball. I like to do this over a sheet of baking paper so that the dough does not stick to my kitchen bench. Roll the dough into a large disk, about 1 to 1,5 cm (0.4 to 0.6 inches). Lightly dust with flour if the rolling pin sticks to the dough.
If the scones dough seems hard to work or pulls away when you roll it, that's usually an indication of gluten development in the dough due to the mixing/kneading. Place the dough in the fridge to rest for about 10 minutes to allow for the gluten to relax.
- Photo 8: cut out individual scones with a cookie cutter. I use a 7,5 cm / 3 inch cookie cutter. Any scraps of dough can be re-rolled, but I recommend resting the dough for 10/15 minutes in the fridge before re-rolling it.
- Place the scones on a flat tray and leave in the fridge to rest and chill for at least 30 minutes.
Baking the Scones
- Once the scones have rested, place your Remoska pot on the trivet. Place a sheet of baking paper a the bottom of the pot (optional for lifting out he scones only - see faq below), cover with the Remoska Baking Lid, plug it in and turn it on. Preheat for 3 minutes (also optional, see faq below).
- Optionally, brush a little bit of Heavy/Thickened Cream on top of each scones to give them a golden finish.
- Photo 9: After 3 minutes, remove the lid (be careful, it will be very hot), put the scones at the bottom of the pot, leaving some room between each scones, then place the baking lid back on. Bake for 20 to 22 minutes, or until risen and golden.
You will need to bake the scones in two batches - they will rise quite a lot so you want to leave enough room between each scones. Leave the second batch of scones in the fridge while the first one is baking. The second batch will bake more quickly - about 15 to 18 minutes.
- Photo 10: remove the baking lid (again, be careful - it will be very hot) and lift the baking paper to get the scones out of the Remoska. If not using baking paper, you can also use tongs to take the scones out (preferably not stainless steel tongs that might damage the non-stick coating of the pot). Place the scones on a cooling rack to cool down.
- Bake the second batch of scones following the same process, but for 15 to 18 minutes (as the Remoska will be already at the right temperature the second time, the scones will bake more quickly).
I have tried a few different methods for baking scones in the Remoska and have found that slightly pre-heating it with the lid on gave the best results.
That being said, the difference in texture was not huge. It will absolutely work to put the scones in the cold Remoska then turn it on - you might just need to add 2 to 3 minutes of baking time.
No, the Remoska pot has a great non-stick coating so using baking paper is not necessary. I simply like to use baking paper as a way to easily lift the scones out of the pot.
Absolutely, the Remoska is a mini-oven on its own so this recipe will work in a regular oven as well. Pre-heat at 180'C/350'F then bake for about 20 minutes.
Tips for Success
- To speed up the process, grate the very cold butter instead of cubing it. This might create slightly less flaky scones but will make it easier to "cut" the butter into the flour.
- Rest the dough after handling it to make it easier to roll it out. That is especially important when re-rolling dough scraps. Because we want the butter to remain as cold as possible, always rest if the fridge.
- When baking in two batches, the second batch will bake more quickly than the first one since the Remoska will be hot at this point. I recommend checking the scones after 15 to 18 minutes for the second batch.
- For a nice golden top, brush the scones with a little bit of Heavy/Thickened Cream just before baking them.
How to serve these Scones
The most classic way is with Cream and Jam like I did here. But these Vanilla Scones will be just as delicious served with some homemade Lemon Curd or Orange Curd, Mixed Berry Compote or Blueberry Compote.
Storing & Freezing
These basic scones will last for 3 days at room temperature. I recommend slightly re-heating them before serving them for the best texture.
You can also freeze them then leave to thaw for a few hours at room temperature when ready to serve - or re-heat for a few minutes in the Remoska!
More afternoon tea recipes
- Chocolate Cornflakes Cake
- Lemon Curd Tartlets
- Chocolate Caramel Slices
- Mini Orange Tarts
- Financiers Cakes
- Mini Chocolate Tarts
- Lemon Meringue Bites
Made this recipe? Let us know if you liked it by leaving a comment and rating below! And don't forget to share your creation on Instagram with the hashtag #abakingjourney and tag @a.baking.journey
Basic Scones in the Remoska
- 400 gr (2 cups + 2/3 cup) Self-Rising Flour
- 40 gr (3 1/2 tablesp.) Caster Sugar - or fine white granulated sugar
- 120 gr (1/2 cup) Unsalted Butter - very cold
- 180 ml (3/4 cup) Full Cream Milk
- 1 teasp. Vanilla Extract - optional
- Mix the Self-Rising Flour and Sugar in a large bowl. Add the very cold Butter cut into small cubes (see note 1). Cut the butter into the flour until you get very small crumbs, either using your fingers and rubbing the butter and dry ingredients together, or with a Pastry Blender (see note 2).400 gr (2 cups + 2/3 cup) Self-Rising Flour, 40 gr (3 1/2 tablesp.) Caster Sugar, 120 gr (1/2 cup) Unsalted Butter
- Make a well in the centre of the bowl and add the cold Milk and Vanilla Extract. Mix all the ingredients until combined to get a rough dough. Slowly knead the dough together until smooth, stopping as soon as combined to avoid over-working the dough (see note 3).180 ml (3/4 cup) Full Cream Milk, 1 teasp. Vanilla Extract
- Roll the dough into a large disk, about 1,5 cm (0.6 inch) thick. Cut out individual scones with a round cookie cutter (I used a 7,5cm / 3 inch wide cookie cutter) then place in the fridge to rest for at least 30 minutes.
- The dough scraps can be re-assembled into a ball and re-rolled to get more scones, but you might need to rest the dough in the fridge for 10 to 15 minutes before re-rolling it.
- Place the Remoska pot on the trivet, cover with the Baking Lid, plug it in then turn it on to pre-heat for 2 to 3 minutes (see note 4).
- Optional: brush a little bit of Heavy/Thickened Cream over the scones to give them a golden finish.
- Put half of the Scones at the bottom of the Remoska pot (be careful, the lid will be hot), optionally lined with baking paper to easily lift them out. Leave a little bit of space between each scones so they can rise (see note 5).
- Place the Baking Lid back on and bake for 20 to 22 minutes. Take the scones out (either by lifting the baking paper or using wooden or silicone tongs) and place on a cooling rack to cool down.
- Repeat the process with the the second batch of Scones and bake for 15 to 18 minutes (see note 6).
- Seve while still slightly lukewarm with your choice of fillings.
- Flour: you can use Plain / AP Flour instead of Self-Rising Flour (in the same quantity) with the addition of 1 teasp. Baking Powder and a pinch of Salt.
- You can also use a box grater and grate the very cold butter instead of adding it in small cubes. This will make the process quicker, but might result in slightly less flaky scones.
- You should still be able to see small chunks of butter, but try to work the ingredients enough so that those chunks are pretty small and most of the flour is covered in butter.
- Try not to overwork the dough at this point to avoid developing too much gluten. If the dough feels quite tough and pulls when you handle it, place it in the fridge to rest for 10 to 15 minutes.
- This is optional, you can bake the scones in a cold Remoska (place the scones in the bowl then turn on the baking lid). Slightly pre-heating the remoska has given me the best results, but the differences weren't huge so you can absolutely skip this step if preferred.
- The scones will rise and puff quite a lot and you want to leave some space between them, so I recommend baking them in two batches. The second batch should stay in the fridge until it is ready to be baked. I used baking paper at the bottom of the pot to easily lift the scones out, but since the Remoska pot is non-stick, this is optional.
- As the Remoska will be hot a this point, the baking time will be shorter for the second batch.