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Scones

Scones

By The Cooking BookPublished on 25 April 2022There is nothing better for afternoon tea than freshly baked crumbly scones.Good with strawberry or raspberry jam, and double cream.
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Time and servings

40 minsTotal time
25 minsPrep time
15 minsCooking time

Ingredients

  • 225 g of self-raising flour, plus extra for dusting
  • 50 g of sultanas,
  • 0.5 tsp of salt
  • 60 g of butter, cubed
  • 30 g of sugar,
  • 150 ml of milk,
  • 1 egg, beaten

Method

  • Step 1

    Preheat the oven to 220°C (425°F/Gas 7). Sift the flour and the salt into a large mixing bowl, then add the sultanas and mix together. Rub in the butter with your fingertips, until the mixture resembles coarse breadcrumbs, then mix in the sugar. Make a well in the centre and pour in the milk, then stir together, bringing in the flour from the edges, with a knife or spoon.

  • Step 2

    Turn the soft, sticky dough on to a lightly floured work surface. Knead until smooth, then shape into a 2.5cm (1in) thick circle.

  • Step 3

    Dip the cutter in flour, then use to cut rounds from the dough. Re-form, if necessary, to cut sufficient scones.

  • Step 4

    Place the scones on a baking tray and brush the tops with a little beaten egg. Put the tray on to the top shelf of the oven and bake for 12–15 minutes, or until golden. Remove from the oven and cool on a wire rack. Serve while still warm.