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Scones

(54 ratings)

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Scone recipe
Scone recipe
  • Makes: 9

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Cheap as chips

Scones are a classic bake to try. The basis for a good old fashioned cream tea, scones are a British favourite and couldn't be easier to make with our cheap, quick and easy scone recipe. This recipe includes added sultanas but you can leave them our or replace with fruit of your choice.

Ingredients

  • 225g self-raising flour
  • 2tsp baking powder
  • 50g butter, chilled and diced
  • 2tbsp caster sugar
  • 50g  sultanas
  • 1 large egg
  • 100ml milk
  • Jam and clotted cream (to serve)

These scones are best eaten on day of baking but you can keep them in the fridge for up to 3 days

Method

  1.  Preheat the oven to 220C/425F/Gas Mark7. Sift the flour into a large bowl with the baking powder.
  2. Add the chilled and diced butter and rub in with your fingertips to make fine breadcrumbs. Stir in the caster sugar and sultanas.
  3. Beat 1 large egg with the milk. Pour nearly all the egg mixture into the bowl of flour and butter and mix with a knife to form soft, but not sticky, dough. Add a little more of the egg mixture if needed.
  4. Turn the dough on to a floured surface and knead lightly then roll out to a 2cm (3/4in) thickness. Use a 5cm (2in) round cutter to stamp out approx 9 scones, gently re-rolling the dough as necessary.
  5. Place the scones on a lightly greased baking sheet. Arrange them so the sides are just touching, as this helps them to rise evenly. Brush the tops with any remaining egg mixture or a little milk and bake for 10-12 mins until golden brown. Cool on a wire rack.
  6. Split and serve with jam and clotted cream, if liked.

Your rating

Average rating

  • 3
(54 ratings)

Your comments

Holly Recipes Assistant

These went down very well at our Royal Wedding party: http://www.goodtoknow.co.uk/fun-win/galleries/33321/Your-Royal-Wedding-pics/18 When do you like to eat scones?

John Upton

Recipe almost word for word same as my 45year old Good Housekeeping cook book,but a good recipe all the same

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