This is the scone recipe which I have been using for many years and they always turn out perfectly! I love a nice fruit scone but my children are not so keen on them so I tend to just make the plain variety. You could of course add in whatever you like to yours…
I make mine in the food processor (I’m lazy like that plus I hate getting butter under my nails!) but they can just as easily be made by hand.
Makes: Approx 12
450g Self-Raising Flour, plus extra for dusting
Generous Pinch of Salt
Pinch of Baking Powder
50g Caster Sugar
110g Unsalted Butter, diced
1 Egg, lightly beaten
200ml Milk or Buttermilk
Whipped or Clotted Cream
- Preheat your oven to 180°C (350ºF), Gas Mark 4
- Sift flour, salt and baking powder into your bowl and then stir in the sugar. Rub in the butter using your fingertips or whizz in the food processor until your mixture looks like fine breadcrumbs. At this stage add in your flavourings, if including (see options below)
- Mix the beaten egg, cream and buttermilk in a separate bowl and add into the dried flour mixture. Mix until it all comes together – it should be soft but not sticky!
- Lightly flour your work surface. Turn the dough out onto it and pat into a circle about 2.5cm (1 inch) thick. Use a 5cm (2 inch) cutter to stamp out your scones. Arrange them on a floured baking sheet making sure to allow space between them to rise during baking.
- There is usually a small amount of the beaten egg/milk/cream mixture in the bottom of the bowl I used to mix the wet ingredients – I add another small drop of the buttermilk to this and mix and then use this to brush the tops of the scones so that they will be nice and shiny and golden top when they come out of the oven.
- Bake for 15 – 20 minutes, depending on your oven, until the scones are well risen and golden brown. Leave to cool for at least 10 minutes on a wire rack.
- These scones are best enjoyed when eaten on the day they are made – serve with your choice of jam and whipped/clotted cream
- Lemon & Sultana – add 50g Sultanas and finely grated rind of 1 Lemon to the dry mix before adding in the wet ingredients
- Chocolate Chip – Add 100g of dark or milk chocolate chips (or chopped chocolate) to the dry ingredients before you add the liquid
- Cinnamon – Add 1½ teaspoons of ground Cinnamon to the flour before sifting into the bowl
- Orange – add 2 teaspoons of finely grated orange rind to the dry ingredients before adding the egg/milk mixture. While the scones are baking make a glaze by mixing together a further 2 teaspoons of finely grated orange rind, ¼ cup of sifted icing sugar and 1 tablespoon of orange juice. As soon as the scones come out of the oven place them on a cooling rack which has a layer of parchment paper underneath it. I then take a pastry brush and brush the glaze over the top of each scone. Allow to cool slightly, dust with icing sugar (to make them pretty:-) ) and then serve with whipped double cream/clotted cream and homemade jam.
- If you would like crunchy tops on your scones you can sprinkle some caster sugar over them before they go into the oven
- If you manage to have any uneaten scones at the end of the day you bake them, put them in a freezer bag and freeze until required again. I usually remove them from the freezer and put them straight away in a preheated oven at 180°C (350ºF), Gas Mark 4 for a few minutes and they will come out just like they’ve been freshly baked!