British Scones

I sincerely hope you would share the same passion as me!

British scones are often lightly sweetened, but may also be savoury. The scones are round, almost cylinder like shaped.

They frequently include raisins, currants, cheese or dates.  Glazed with egg wash.

The scone is a basic component of the cream tea.  Best served warm with butter and jam and or clotted cream.

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Ingredients : To make 12 Scones
  • 450g Self-Raising
  • 10gm Baking Powder
  • 100g Cold Butter, diced
  • 50gm Caster Sugar
  • 50gm Sultanas (optional)
  • 2gm Salt
  • 300ml Full Fat Milk
  • 1 Egg Yolk, beaten (for egg wash)
  • 7cm Round Cutter
Step No 1

Keep the butter, eggs, milk and mixing bowl in the fridge until you are ready to make your scone dough.

Using cold ingredients helps, as your hands can warm up the dough when you are working with it.

Mix the flour, sugar, baking powder and salt and the diced butter into a mixing bowl.  Using your fingertips, rub together until the mixture resembles breadcrumbs.
Step No 2

If using sultanas, add to the mixture, and mix together.  Gradually add the milk and using a butter knife lightly knead the dough for a few seconds.  The texture should be quite wet and sticky. Turn the dough onto a floured surface. Using a light hand, work the dough until it just comes together.  Then lightly flatten the dough to an even layer, thickness of about an inch.

Using a 7cm cutter, cut out 12 scones and place them on a lined baking tray. 

Step No 3

Brush the tops with the beaten egg yolk.  Leave them in the fridge while pre-heating the oven.

Preheat the oven to 1800C /Fan.
Step No 4

Bake for 15 minutes, until golden brown.

Scones are best when they are served warm with butter and jam and or clotted cream.