Who doesn’t love a scone? Especially a scone that’s cooked perfectly. I defy anyone to make these and not eat one while it’s still warm! Nom!
There are oodles of scone recipes online, most of which share identical ingredients – and that’s for a good reason! It works!
The only question left to answer is, how do you eat yours?
Jam, then cream… or cream, then jam?
OR
Simply slathered with butter while they’re still warm!
Oh I’m so hungry right now.
Ingredients
- 225g Self-Raising Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 50g Sugar
- 50g Butter
- 50g Sultanas
- 1 Egg
- Milk to top up the egg to 1/4 Pint
- Spray Oil
Method
- Add the self-raising flour, baking powder and salt to a bowl and mix together.
- Add your baking spread or butter and rub together to form breadcrumbs.
- Add the sugar and fruit, if you want the scones to be a little fruiter, just add more sultanas.
- Set that aside, and in a clean jug, crack your egg.
- Pour milk into the same jug to a level of about 140ml.
- Beat the egg and milk together thoroughly.
- Pour the egg mixture into the bowl, but hold back enough to use for an egg wash.
- Use a knife to cut the mixture until it resembles a dough.
- Turn the mix out onto a floured surface and roll to about 1/2 an inch thick.
- Using a 2.5 inch cutter, cut rounds of the mixture.
- Place on a baking tray (greased and lined).
- Brush the remaining egg-wash over the top of all the scones.
- Bake in a preheated oven at 210C for around 15 minutes. Keep an eye on them towards the end.
