Episode Notes for the Share Your Secrets Podcast Season 3, including useful links to resources.
This website uses cookies. By continuing to browse the website, you are agreeing to our use of cookies as detailed in our privacy policy.
Serves |
8 |
Prep time |
15 minutes |
Cook time |
14 minutes |
Scones always go down a treat! Perfect with a cup of tea or as part of afternoon tea. This simple yet delicious food always sparks controversy with the correct pronunciation or correct jam/cream placement, but the taste and this recipe is guaranteed to be enjoyed by all.
225g | self-raising flour |
55g | butter |
25g | caster sugar |
110ml | milk |
1 | egg, beaten |
50g | raisins/mixed fruit |
pinch | salt |
1. Preheat the oven to 220°C/200°C fan/ gas mark 6 and grease a baking tray.
2. Mix together the flour and salt, and rub the butter into the mixture with your finger tips to make a ‘breadcrumb’ like texture.
3. Stir in the sugar and add the raisins/mixed fruit (optional). Add the milk a little bit at a time and mix until a soft dough forms.
4. Flour a work service and knead the dough lightly, pat down to around 2cm thick. Use a cutter to stamp out the scone shape and place on the lined baking tray.
5. Gently brush with egg on the top of the scone and bake for 12-14 minutes, until risen and golden brown.
6. Cool on a wire rack, and serve with jam and butter/clotted cream.
Omit the raisins/dried fruit for plain scones!
To adapt this recipe to cheese savoury scones, don’t add the caster sugar and raisins/mixed fruit, but add 25g mature cheddar, grated in step 3!
Try a scone when they are still slightly warm from the oven, they won’t disappoint!
This website uses cookies. By continuing to browse the website, you are agreeing to our use of cookies as detailed in our privacy policy.