Scones are an intrinsic part of both British and Irish cooking. The classic scone ( as in this recipe) has been mixed, baked and eaten on these islands for centuries and are as popular today as they ever were.
Making both sweet or savoury home made scones for afternoon tea (or any time you fancy a treat) is both quick and easy, as this classic scone recipe shows. Though to make the lightest scones, you may want to take a look at the hints and tips below as the success of making them light and tasty depends on working as quickly as possible, keeping all the ingredients as cool as possible.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 6 - 8 scones depending cutter
- 225g/2 cups self raising flour
- 55g/ 2 oz cold butter
- 1 level tsp baking powder
- ½ tsp salt
- 150 ml /¼ pint milk
- 1 egg beaten with a little milk
- Heat the oven to 205°C/400°F/Gas 6
- Grease and flour a heavy baking sheet.
- Sieve the flour into a roomy baking bowl then add the butter, baking powder and salt. Quickly rub the butter into the flour until the mixture resembles fine breadcrumbs.
- Make a well in the center and using a dinner knife, stir in enough milk to make a soft, pliable dough.
- Turn the mixture on to a floured board and knead very lightly until just smooth then lightly roll out to 2 cm / 3/4" thick.
- Cut rounds with a 7.5 cm / 3" cutter or cut into triangles with a sharp knife.
- Place on the baking tray and brush with the beaten egg and milk mixture. Bake near the top of the hot oven for 15 minutes or until golden brown and well risen.
- Cool on a wire rack before eating.
Serve with butter, or lashings of jam and cream.
Add 55g / 1/4 cup sultanas, dried mixed fruit or chopped dates to the dry ingredients in the basic recipes.
Add 55g / 1/2 cup grated cheese and 1/2 tsp dry mustard powder to the mixture after rubbing in the fat and flour and continue with the basic recipe. Sprinkle the scones with 55g / ½ cup more grated cheese before baking the scones in the oven.