makes around 6 scones, depending on size.
A good basic scone recipe is a treasure. The recipe below was given to me by my friend Bo around 25 years ago and has never failed. When making scones always ensure that your baking powder is fresh and that the oven is hot. I also think that scones are best 30 minutes after they come out of the oven. If you prepare the mixture up to stage 2, you can then chill the mixture for up to 5 days.
250g self raising flour
1 tsp baking powder
1/2 egg beaten made up to 125ml milk (or buttermilk)
1/2 egg for glazing
- Preheat the oven to 190C, 375F, Gas 5
- Sift the dry ingredients together into a bowl or food processor.
- Add the butter and blend or rub in until you have fine breadcrumbs. (At this stage you can chill the mixture until required).
- Transfer to a bowl if in a food processor, make a well in centre, add the egg and milk mixture.
- Using your fingers gently blend the mixture together. Handle it as little as possible. Once the mixture has blended together, remove form bowl onto a floured surface.
- Roll out very gently,( it is important not to remove any incorporated air), until 3cm thick.
- Use a fluted scone cutter and cut out some scones. Bring the mixture together gently and reform to cut out more.
- Place on a lightly floured tray and brush with egg. Make sure the egg only coats the top of the scone. If it goes down the side it will prevent the scone from rising.
- Place in the oven for 10 to 15 minutes until risen and golden.
- Remove from tray and place on cooling rack.
- They keep for a few hours. You can warm them through the next day or freeze as soon as they have cooled.
Serve with butter or clotted cream and jam.
If you want to make a fruit scone, add about 75g of dried fruit (sultanans, chopped figs etc) and 1 tbs of caster sugar. You can also make cheese scones.