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Traditional Scones

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Traditional Scones

Recipe by Mark Baldock
5.0 from 1 vote

Scones are a staple in the UK. They form an integral part of the so-called “cream tea”, which is a light meal often eaten in the afternoon where scones are served with clotted cream, jam and a pot of tea. Depending on where you’re from, you either layer the jam on the cream (in Devon) or vice versa (in Cornwall). For me, they taste fantastic either way.

Course: DolciCuisine: BritishDifficulty: Easy
Servings
+
-

16

scones
Prep time

15

minutes
Cooking time

0

minutes
Baking Time

15

minutes
Total time

30

minutes

Ingredients

  • 450 g 450 plain flour

  • 7 tsp 7 baking powder

  • 50 g 50 caster sugar

  • 100 g 100 butter (softened)

  • Pinch of salt

  • 2 2 eggs

  • Milk

  • 1 tsp 1 vanilla essence

  • Raisins (optional)

  • TO SERVE

  • Jam of your choice (strawberry or apricot are my favourite)

  • Clotted cream (or whipped cream/butter if not available)

Directions

  • Heat the oven to 200 °C fan (or 220 °C).
  • Add the flour, baking powder, and caster sugar to a large mixing bowl.
  • Add the softened butter and salt. Rub the butter and flour mixture between your fingertips until the texture of the mixture is crumbly.
  • Add the eggs to a measuring jug and then top up with milk until you have 300 ml of liquid. Then add a teaspoon of vanilla essence.
  • Stir the liquid into the mixture using a blunt knife until you have brought it together into a dough. There may be some liquid left over (don't worry!).
  • Tip out the dough onto a lightly floured surface and knead it gently (don’t over work it!). If using raisins, now is the time to work them into the dough.
  • Roll the dough out so that it is around 2 cm thick.
  • Take a glass or a cutter with a diameter of around 5 cm and cut the dough into 16 circles.
  • Place the dough rings on a baking tray and then brush with any of the liquid left over or using a beaten egg.
  • Bake for 13–15 minutes or until the scones are well risen and golden-brown on top.
  • The scones should pull easily apart. Then choose: cream on jam or jam on cream. Enjoy!

Equipment

  • Large mixing bowl
  • Measuring jug
  • Rolling pin
  • 5 cm cutter or glass
  • Baking tray
  • Oven
  • Pastry brush

Notes

  • The scones should pull easily apart. Then choose: cream on jam (Cornwall) or jam on cream (Devon).
  • Don’t overwork the dough.

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