Scone recipe
Light and fluffy in the middle, golden on the outside, and never, ever stodgy... here's how to make the perfect scone. I've used sultanas in mine, but you could always leave them out, or replace with quartered glace cherries. This recipe makes about eight scones.
Serve with lashings of jam (I like raspberry best) and clotted cream.
Ingredients
- 250 g self-raising flour
- 50 g butter, cubed
- 125 g sultanas
- 1 medium egg
- 100 ml milk
- 30 g caster sugar
- 1 beaten egg, for glaze
- 1 - 2 tbsp demerara sugar, for sprinkling
Details
- Cuisine: English
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 15 mins
- Serves: 8
Step-by-step
- Preheat the oven to 200C/180C fan/gas 6. From a height, sift the flour into a bowl and add a pinch of salt. Rub in the butter until the mixture resembles fine breadcrumbs.
- Stir in the caster sugar and sultanas, or whatever else you are using. A bit of lemon zest would be nice too, perhaps.
- Break the medium egg into a measuring jug and add enough milk to make up 150ml. Whisk with a fork, then pour onto the dry mix, bit by bit. Using your hands or a wooden spoon, mix it all together to form a dough.
- Turn out the dough onto a lightly floured surface, then pat it into a circle about 1 1/2 cm thick. Don't handle it too much or else the dough will become tough. Cut out as many rounds as possible - the best scones comes from the first rolling.
- Roll up the trimmings and cut out more scones to use up the dough.
- Place the scones on a non-stick baking sheet and brush with a little beaten egg, then sprinkle with a little sugar. Bake the scones at the top of the oven for 12-15 mins or until they're light golden.
- Cool on a wire rack for 10 minutes or so, then enjoy warm with lashings of jam and cream.
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