Scones - A British Classic

TJ Holyoake
Nov 23, 2024
2 min read

Growing up in Ireland, scones were made weekly, by everyone. The smell in the kitchen while they were baking still makes me think of my wonderful mother. Indulge in freshly baked scones, perfectly golden and crisp on the outside, soft and fluffy inside. Serve warm with your favorite butter and jam, or even with a generous dollop of rich, velvety cream A simple to make delightful treat for any time of the day!

Ingredients

450g/1lb Self Raising Flour
2 level tsp Baking Powder
50g/1¾oz Sugar
100g/3½oz Unsalted Butter - slightly softened, cut into pieces
2 Large Eggs
Some Milk, full-fat or low-fat
75g or Raisins or Sultanas (Optional)

Method

Preheat oven: 220C/425F/Gas 7

Line a large baking sheet or two small ones with parchment paper.

Sieve your flour and baking powder into a large mixing bowl. Add the sugar and mix to combine.
Add the butter and rub into the flour between your fingers to blend in, this will take about three minutes. It should look like coarse cornmeal, a few small lumps of butter is perfectly fine.
To a measuring cup add your two eggs, now top up by adding milk to bring the total up to 300 ML. Lightly mix your eggs and milk together. Pour about 250 ML's into your flour and butter mixture, stir with a fork to combine. Use your hands to bring the dough together if it is too dry add more egg/milk mixture. The dough should be slightly tacky but manageable.
On a lightly floured surface turn out your dough, flatten a little, and it is here you can fold in your raisins or currents, if you're using them. Flatten your dough until it's about 3/4 of an inch and thickness. Use a floured cookie cutter to cut out your scones. Brush the top of each scone with a little of the milk/egg wash. Here you can sprinkle the top with sugar if you'd like your scones a little sweeter. Place on a parchment lined baking sheet and bake in your preheated oven 12 to 15 minutes until lightly browned on top.